Ingredients

• 500 g - mutton, cut into medium sized pieces
• 2 cups - fresh curd
• 2 cups - fresh cream
• 15 cashew nuts, broken into pieces
• 10 almonds, blanched and broken to pieces
• 5 chopped green chillies
• 2 onions, finely minced
• 2 tomatoes, chopped
• 1.5 inch long piece - ginger, sliced
• 5 cloves garlic, ground to paste
• 1 tbsp - poppy seeds
• 1.5 tsp - garam masala
• 2 tsp - turmeric powder
• 1.5 tsp - chilli powder
• 1 tsp - turmeric powder
• a handful of coriander leaves
• a small pinch saffron soaked in lukewarm milk
• 3 bay leaves
• 3 tbsp - ghee
• salt to taste

How to Make Korma Mughlai

• Make a fine paste of garlic, coriander, turmeric, chilli powder, salt and add the beaten curd.
• Soak meat in it and add saffron, dry nuts and set aside for two to three hours.
• Now heat ghee and fry onions, green chillies, ginger, poppy seeds and tomatoes till brown.
• Now add mutton and half a cup of water, and bay leaves, cook on slow fire till meat is tender.
• Now add cream and garam masala.
• Simmer on medium fire for 10 to 15 minutes.
• Garnish with coriander leaves and serve hot with dry chapattis or naan.