Ingredients

• To be Ground into a Paste:
• 10 to 12 cloves garlic
• 1 small piece dry coconut
• 8 to 10 Kashmiri chillies
• 1 tbsp - cumin seeds
• 1 tbsp - coriander seeds
• 1 tbsp - poppy seeds
• 1 tbsp - oil
• 1.5 piece ginger
• Other Ingredients:
• 500 gms - mutton from the leg (boneless preferably)
• 1.5 cup - curds
• 2 medium sized onions (grated)
• 3 medium sized tomatoes ( peeled and finely chopped)
• 1 handful fresh fenugreek leaves (washed and finely chopped)
• 1.5 tsp - turmeric powder
• sufficient water to cook the mutton
• finely chopped coriander leaves (to garnish)
• just sufficient oil for deep frying
• salt to taste

How to Make Mutton Korma

• Clean, wash and cut the mutton into medium sized pieces.
• Heat a tbsp of oil in a small kadai and fry all the ingredients to be ground on a low flame till aromatic.
• Grind them into a fine paste using little water when grinding.
• Deep fry the mutton pieces on a medium flame till they turn golden brown.
• Remove and keep aside.
• In the remaining oil fry the onions on a low flame till they turn golden.
• Add the fenugreek leaves and saute for few minutes.
• Add the ground paste, turmeric powder and salt.
• Saute till oil separates.
• Add the tomatoes and cook on a low flame till they are soft.
• Add the mutton pieces and cook on a low flame till the water from the mutton dries up.
• Add the beaten curds and cook for few more minutes.
• Add sufficient water and cook further till the mutton pieces are tender.
• Garnish with coriander leaves and serve hot with rotis and onion kachumbar.