Mutton Korma

A mild lamb dish

• CuisineIndian
• CategoryLamb
• CourseMains

Ingredients

• 1 kgLamb, diced
• 250 gmsOnion, thinly sliced
• 2 tbspGinger, minced
• 2 tbspGarlic, minced
• 2 tbspCoriander powder
• 1 tbspCumin powder
• 1 tspChilli powder
• 2Bay leaves
• 6Cloves
• 4Green Cardamom
• 1Brown Cardamom
• 1 pieceCinnamon
• 1 cupYoghurt
• 2Green chillies
• ½ cupRaw Cashews
• 1 tspKewra
•  Ghee

Preparation

1. Fry onions in ghee till brown and set aside
2. In the same oil, adding more if needed, add bay leaves, cloves, green cardamom, brown cardamom, cinnamon (if you hate whole spcies in your curry, grind all spices except the brown cardamom)
3. Add diced lamb, ginger, garlic, coriander powder, cumin powder, chilli powder and fry till lamb is no longer pink
4. Grind green chillies and cashews in youghurt along with the fried onion
5. Add to lamb and fry till oil separates
6. Add about 2 cups of water and salt and simmer till lamb is cooked
7. Remove from heat and add kewra and stir