Ingredients

• 1/2 kg - mutton leg muscles
• 4 eggs, hard boiled, shelled and cut into halves
• 225 gms - green peas fresh and shelled
• 170 gms - ghee
• 4 black cardamoms whole
• 10 cloves whole
• 2 bay leaves whole
• 60 gms - onions thinly and evenly sliced
• 115 gms - curd
• 6 gms - red chillies powdered
• 6 gms - red chillies whole
• 12 gms - coriander seeds powdered
• 3 gms - cumin seeds
• 18 gms - ginger scraped and shredded
• 100 gms - onions small, whole, peeled
• 12 gms - green chillies cut into two pieces
• 1 pinch saffron, diluted in warm water
• 30 ml - fresh lime juice
• 1 tbsp - fresh coriander leaves, chopped
• 6 gms - salt for green peas
• 15 gms - salt

How to Make Korma Khada Masale Ka

• Heat the ghee, add cardamoms, cloves, and bay leaves.
• Then add sliced onions and fry them to a golden brown.
• Add meat along with curd, salt, red chillies powdered, red chillies whole, coriander seeds, cumin seeds and ginger and enough water to cook the meat.
• When meat is tender and very little water remains, add whole onions, garlic and green chillies, and cook on low heat.
• While stirring, be careful not to break the onions and garlic.
• When onions are tender and water dries up, add separately cooked peas, saffron, lime juice and coriander leaves, and stir gently.
• While serving add pieces of eggs.
• Boil peas separately with salt and add only as much water that it should dry up when peas are tender but not mushy.