Name: Nawabi mutton Makhmali korma recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: Half kg mutton; 1 onion sliced; 1 tbsp ginger garlic paste; 2 tbsp coriander powder; One teaspoon red chilli powder; 2 tbsp Mawa; For Spice paste-; 1 tablespoon ghee; 1 sliced onion; Two black peppercorns; One black cardamom skin removed; 2 green cardamom; 2 cloves; One cinnamon stick; One fourth piece javitri; Two whole Red Chillies; Pinch of jaiphal; 8 cashew; 1 tbsp poppy seeds; One fourth teaspoon Shahi jeera; 10 Fox nut; 1 tbsp coconut powder

Ingredients Serving: 3

Half kg mutton
1 onion sliced
1 tbsp ginger garlic paste
2 tbsp coriander powder
One teaspoon red chilli powder
2 tbsp Mawa
For Spice paste-
1 tablespoon ghee
1 sliced onion
Two black peppercorns
One black cardamom skin removed
2 green cardamom
2 cloves
One cinnamon stick
One fourth piece javitri
Two whole Red Chillies
Pinch of jaiphal
8 cashew
1 tbsp poppy seeds
One fourth teaspoon Shahi jeera
10 Fox nut
1 tbsp coconut powder

Instructions

IN HALF KG MUTTON AND ONE THIRD CUP YOGHURT AND SALT TO TASTE
MIX WELL AND KEEP ASIDE FOR 30 MINUTES
ADD 2 TBSP GHEE AND 4 TBSP OIL
ADD ONE SLICED ONION
LET IT BROWN
ADD ONE LARGE ONION PASTE
ADD 1 TBSP GINGER GARLIC PASTE, AND LET IT BROWN
ADD MUTTON
STAY WELL , COVER AND LET IT COOK ON LOW FLAME
IN ANOTHER PAN ADD ONE TABLESPOON GHEE AND ONE SLICED ONION
ADD TWO CARDAMOM, 1/4 TEASPOON CUMIN SEEDS, ONE CINNAMON STICK, ONE BLACK CARDAMOM , SMALL PIECE OF JAVITRI
PINCH OF JAIPHAL, 2 CLOVES AND 2 DRY RED CHILLIES
8 CASHEW NUTS 1 TBSP POPPY SEEDS AND 10 FOX NUTS
ONE TABLESPOON COCONUT POWDER AND ONE TEASPOON KASHMIRI RED CHILLI POWDER
TRANSFER IT TO A MIXER GRINDER AND ADD LITTLE WATER
GRIND IT INTO A FINE PASTE
IN MUTTON ADD 2 TBSP CORIANDER POWDER AND 2 TBSP KHOYA
AND THE SPICE PASTE TO THE MUTTON
COVER AND LET IT COOK ON LOW FLAME FOR 4-5 MINUTES OR TILL THE OIL SEPARATES
ADD 1 CUP OF WATER
ADD SALT TO TASTE, LOCK THE LID AND COOK FOR 2 WHISTLES AFTER THAT FOR 5 MINUTES ON LOW FLAME
WHEN IT'S COOL DOWN OPEN THE LID
GARNISH WITH CORIANDER LEAVES AND CASHEW NUTS

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