MUTTON KORMA

Ingredients

500gm Lamb (cut into-1/2-inch cubes)

5-6 onion chopped

10-12 cloves of garlic grated 

2" ginger grated 

1/2 cup yoghurt 

1/4 cup fresh cream

1 tsp Saffron Threads soaked in 3 tbsp Hot Milk

6 tbsp Ghee or Clarified Butter

5 Black Cardamom pods

2 cardamom 

1/2 Cinnamon sticks

4 Cloves

3 Bay leaves

1 tablespoon meat masala

1 tablespoon coriander powder

1 teaspoon red chili powder

1 teaspoon haldi

1 teaspoon jeera powder

Salt

 

Recipe

Heat the ghee in a cooker/ heavy deep pan.

Add bay leave, clove, cinnamon, cardamom cook for 2 minute.

Now add onion.

Cook over medium heat, stirring frequently, until it begin to turn reddish brown, about 10-15 minutes.

Add the ginger and garlic and cook, stirring constantly.

After 4-5 minute add lamb.

Cook it on low flame for 25-30 minutes till oil comes out and it turn brown.

Now Add spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.

Make sure all the meat is coated with the spices.

Add the yogurt stirring constantly.

Now add water according.

Turn the heat to medium after a boil turn it on low Cover the cooker and let it simmer for about 20-30minutes or until the meat is very tender.

Add salt to taste.

Stir the cream and cook until the sauce is thick. Stir in the saffron and heat thoroughly.

Serve the mutton hot, garnished with the fresh coriander.