Hyderabadi Mutton Korma

Hyderabadi Mutton Korma

800 gm mutton with bones

3 large onions, boiled and made into a paste

3 tbsp garlic paste

3 tbsp ginger paste

1 tbsp garam masala

1 tsp white pepper powder

2 tbsp coriander powder

1 tbsp red chilli powder

Salt t taste

½ cup yoghurt

½ cup milk

4 tbsp cream

For tempering

4 green cardamoms

4 cloves

2 bay leaves

 Make a paste of

8 almonds

1 tbsp magaz seeds

Heat some oil and add the whole garama masalas. Add the onion paste and fry till it becomes brownish.

Add the ginger and garlic pastes.

Fry for 2 minutes and then add the mutton pieces. Fry till they brown.

Add the salt, white pepper powder, garam masala, coriander powder and red chilli powder. Fry for 5 minutes.

Add the curd and almond-magaz paste. Sauté on high.

Add 1 cup water, bring to boil, cover and cook till done. Alternately you can, at this stage, put it in a pressure cooker and give two whistles.

Once the mutton is cooked add the milk and simmer for sometime. Garnish with the cream and chopped fresh coriander.