Awadhi Mutton Korma

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Recipe

Ingredients

500 grams	mutton, cut into pieces
1 cup	yogurt
2 tablespoons	ginger-garlic paste
2 tablespoons	ghee
2 tablespoons	oil
2 large	onions, thinly sliced
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
5	green cardamoms
5	cloves
1 inch	cinnamon stick
2	bay leaves
1 cup	water
—	salt to taste
1 tablespoon	kewra water
1 tablespoon	rose water
1 tablespoon	slivered almonds
1 tablespoon	raisins

Instructions

1. 1 Marinate the mutton with yogurt, ginger-garlic paste, and salt. Set aside for 30 minutes.
2. 2 Heat ghee and oil in a heavy-bottomed pan. Add sliced onions and fry until golden brown. Remove half for garnishing.
3. 3 Add cardamoms, cloves, cinnamon, and bay leaves to the remaining onions and sauté for a minute.
4. 4 Add the marinated mutton to the pan and cook on medium heat until the mutton is browned.
5. 5 Stir in coriander powder, cumin powder, red chili powder, and salt. Cook for another 5 minutes.
6. 6 Add water and bring it to a boil. Reduce the heat, cover, and let it simmer until the mutton is tender.
7. 7 Once the mutton is cooked, add garam masala, kewra water, and rose water. Stir well and cook for another 5 minutes.
8. 8 Garnish with fried onions, slivered almonds, and raisins before serving.