By Tanisha Salwan
1 kg mutton 1 cup chopped onion 2 cup plain curd 3 tbsp ginger garlic paste 1 cup blanched almonds (skin removed) 3 to 4 green cardamoms 1 stick cinnamon 2 black cardamoms 1 tsp cumin powder 1 tsp coriander powder 2 tsp red chili powder 1 tsp turmeric powder Salt to taste 5 tbsp ghee 3 cups water
In a heavy bottomed pan, add ghee. Add in the onions and fry them till they get golden. When done, take out the onions and keep them aside.
Add in the mutton pieces to ghee and fry. When you see a golden colour, add ginger garlic paste and sauté for 3 to 4 minutes.
Take curd and ½ cup blanched almonds. Make a smooth paste and add it to the curry. Cook until the oil separates. Add all spices.
Add in the fried onions and water. Reduce the heat and cover the lid. Cook the mutton at simmer for 45 to 60 minutes.
Add in the remaining blanched almonds to the korma. Serve and enjoy!