Hyderabadi Mutton Korma

Mutton slow-braised in a golden Mughal-Deccani gravy built from fried onion paste, yoghurt, almond and cashew paste, mace, and white poppy seeds — richer and more aromatic than the everyday curry but not as dark as chha gosht. The finished gravy is ivory-gold, thick, and fragrant, representing the Persian and Mughal court cooking tradition transplanted to the Deccan.