Mutton Korma

Mughlai braised mutton — bone-in mutton cooked in a slow braise of yogurt, onion paste, aromatic whole spices (cardamom, cinnamon, clove), saffron, and finished with fried onion (birista) and a handful of almonds and cashews ground into the gravy. No tomato — the sourness comes entirely from the yogurt. The gravy is pale golden, rich, and fragrant rather than red and spicy. A foundational Mughal court dish still served at Old Delhi restaurants.