Mughlai Mutton Korma

Ingredients

Lamb meat – 500 gm

Onions – 2 sliced

Garlic – 5 flakes

Ginger – 1 inch

Green chilli as per taste

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Poppy seed – 1 tsp

Bay leaf – 3

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 2 cup

Cream – 2 cup

Chopped cashew nut – 15 and almond 10

Few saffron threads soaked in milk

Coriander leaves for garnishing

Salt as per taste

Ghee/butter -3 tbl.sp

Method

Make a paste of ginger garlic, red chilli powder, turmeric powder, coriander powder, saffron soaked in milk and salt and mix with yoghurt.

Fry cashew nuts and almonds and keep aside.

Add this to the mutton pieces and mix it well.

Leave this to marinate for 2 to 3   hours.

Heat ghee/ butter in a pan, add bay leaf and onion and fry onion till golden brown in color

Then add green chilli, garam masala and poppy seed and marinated mutton pieces and fry till oil separates from the masala.  Add a cup of water and leave it to cook on a slow flame till mutton pieces are cooked well.

When mutton is cooked, add cream and cashew nut and almonds and garnish with coriander leaves and serve hot.