Name: Mutton Korma recipe by Srabonti Dutta at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Mutton – 500 gms (cut into medium pieces); Onions – 3 (medium size, finely chopped); Garlic – 14-15 cloves; Ginger – 1 (1 inch size); Curd – 2 tbsp; Poppy (Khus Khus) seeds – 1½ tbsp; Cashew nuts (kaju) – 15 pieces; Charmagaz seeds – 2 tsp; Whole green chilli - 2; Turmeric powder - 1 tsp; Kashmiri mirch powder - 1 tsp; Whole cumin - 1 tsp; Whole coriander – 1 tsp; Whole garam masala – 4 Cloves, 4 cardomom, 4 cinnamon; Bay leaves – 2; Mustard oil – 8 tbsp; Sugar – 1 tsp; Salt – as per taste

Ingredients Serving: 4

Mutton – 500 gms (cut into medium pieces)
Onions – 3 (medium size, finely chopped)
Garlic – 14-15 cloves
Ginger – 1 (1 inch size)
Curd – 2 tbsp
Poppy (Khus Khus) seeds – 1½ tbsp
Cashew nuts (kaju) – 15 pieces
Charmagaz seeds – 2 tsp
Whole green chilli - 2
Turmeric powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Whole cumin - 1 tsp
Whole coriander – 1 tsp
Whole garam masala – 4 Cloves, 4 cardomom, 4 cinnamon
Bay leaves – 2
Mustard oil – 8 tbsp
Sugar – 1 tsp
Salt – as per taste

Instructions

Paste together garlic cloves, ginger & curd. Keep the poppy (khus khus) seeds, cashew nuts (kaju) & charmagaz seeds soaked in lukewarm water for about 10-15 minutes, then filter away the water & paste them together with the green chillies.
Dry roast together the whole cumin, whole coriander & whole garam masala (2 cloves, 2 cardomom, 2 cinnamon) & then grind them to a coarse powder.
Boil the mutton pieces with 1 bay leaf, rest of the whole garam masala (2 cloves, 2 cardomom, 2 cinnamon), 1 tbsp chopped onions, salt as per taste & adequate amount of water. Keep the boiled mutton pieces separated from the mutton stock.
Heat mustard oil & add the remaining bay leaf & chopped onions, when the onions turn a bit golden then add the boiled mutton pieces & garlic-ginger-curd paste. Mix well & stir fry.
Then add the turmeric powder & kashmiri mirch powder, keep stirring till the oil separates. Then add the poppy (khus khus) seeds-cashew nuts (kaju)-charmagaz seeds-green chillies paste, mix well & add the sugar, add salt as per taste.
Add the mutton stock, cover & cook on medium flame till the water dries up considerably, then add the dry ground jeera-coriander- garam masala powder. Mix lightly, cover & keep on medium flame for about a minute, then switch off flame.

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