Mutton Korma

🔥 Prep

• Cut the 500 g mutton into bite-sized cubes (about 2–3 cm).
• Peel and thinly slice the 4 onions.
• Measure out 150 g yogurt, 1.5 tbsp ginger garlic paste, 2 tbsp cashew paste, 1 tsp garam masala, 2 tsp coriander powder, 2 tsp salt, 3 tbsp ghee, and 300 ml water so they are ready for use.

🔥 Cook

• 1. Heat 2 tbsp of ghee in a heavy‑bottomed pot over medium heat until melted.
• 2. Add the sliced onions and fry, stirring occasionally, until they turn golden brown and crisp, about 8‑10 minutes.
• 3. Remove half of the fried onions for garnish and set aside.
• 4. To the remaining onions, add 1.5 tbsp ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
• 5. Increase heat to medium‑high heat and add the mutton pieces (500 g). Sear, stirring, for 5‑7 minutes until they are lightly browned on all sides.
• 6. Pour in 300 ml water, add 2 tsp salt, bring to a boil, then reduce heat to low heat, cover and simmer for 45 minutes or until the mutton is tender, stirring occasionally.
• 7. In a bowl, whisk together 150 g yogurt, 2 tbsp cashew paste, 1 tsp garam masala, and 2 tsp coriander powder. Stir this mixture into the pot, mixing well. Cook over low heat for 10 minutes to allow the sauce to thicken, stirring gently to prevent curdling.
• 8. Check seasoning, adjust salt if needed. Garnish with the reserved fried onions.
• 9. Turn off heat and let the korma rest for 5 minutes before serving.

🔥 Serve

• Transfer the mutton korma to a serving bowl and garnish with the reserved fried onions and a sprinkle of fresh chopped cilantro if desired.
• Serve hot with naan, roti, or steamed basmati rice.
• Accompany with a side of raita or salad for a complete meal.