Mutton Korma

Mutton cooked in a blend of spices and coconut gravy


Ingredients

500 GMS Or LB boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds

4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste


Serve with

Hot Chapatis


Method

1. Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.

2. Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.

3. Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.

4.Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hot-garnished with coconut paste.