Bhopali gosht korma

Ingredients

• 1 kg mutton, cut into pieces
• 1 cup curd, whisked
• 4 onions, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp red chilli powder
• 2 tsp coriander powder
• ½ cup ghee or oil
• 4 green cardamoms, 4 cloves, 1 inch cinnamon, 2 bay leaves
• 2 tbsp almond paste or khus-khus paste (optional)
• 1 tsp garam masala
• A few drops of kewra water
• Salt to taste

Method

1. Fry the onions in ghee until crisp and brown. Lift them out, cool and crush or grind them with a little curd.
2. In the same ghee, add the whole spices, then the mutton, ginger, garlic and salt. Fry on high heat until the meat changes colour.
3. Mix the remaining curd with chilli and coriander powders and add to the pot. Cook, stirring, until the liquid dries and the oil shows.
4. Add the browned onion paste, almond paste if using and 2 cups hot water.
5. Cover and cook on low heat for 1–1½ hours until the mutton is tender and the gravy is thick.
6. Finish with garam masala and kewra water. Serve with sheermal, roti or rice.