675gms / 11/2lb mutton 21/2 cups water 1/2 cup ghee 2 medium onions ( pyaj) (finely chopped) 4 bay

leaves 4 flakes of garlic (lasan) (crushed) 1tblsp ginger (adrak) grated 2 cups curd (dahi) / plain yogurt spices 4 cloves (lavang) 2 pieces cinnamon (tuj/dalchini) stick 4 black peppercorns 2 brown cardamom (elaichi (moti)) 1tsp black cumin seeds 1tsp turmeric (haldi) powder 1tsp red chili powder 1tsp garam masala powder garnish 1 green chili (finely chopped) 1/2 tsp saffron (kesar) strands

How to make mutton korma:

Put the first five spices into a muslin cloth. Cut the mutton into 1-inch cubes and put in a saucepan with the water and muslin bag. Cover and simmer gently until the meat is tender and the water is reduced to half, about 11/4 hours. In another saucepan melt the ghee and add the onions, bay leaves, garlic and ginger. Fry until onions are golden, add all remaining spice and mix well. Cook gently for 5 minutes, stirring continuously. Add the curd and salt to taste and cook for further 5 minutes, stirring. Stir in the cooked meat mixture, juices and discard the muslin bag. Simmer over a low heat for 15 minutes then pour into a heated serving dish. Scatter the chopped chili over it. Steep the saffron in 1 tbsp. hot water and sprinkle over the dish before serving.