Mutton qorma (Old Delhi style)

Ingredients

• 1 kg mutton, curry cut
• ½ cup ghee or oil
• 3 onions, sliced and fried until brown, then ground with a little curd
• Whole spices: 2 bay leaves, 6 cloves, 6 green cardamoms, 2 black cardamoms, 1 stick cinnamon
• 2 tbsp ginger-garlic paste
• 1 cup curd, whisked
• 2 tsp Kashmiri chilli powder, 2 tsp coriander powder
• 1 tsp garam masala, a pinch of mace and nutmeg
• A few drops of kewra water, salt to taste

Method

1. Heat ghee and add the whole spices. Add the mutton and ginger-garlic paste and fry on high heat for 10 minutes.
2. Add chilli and coriander powders and salt and fry for 2 minutes.
3. Lower the heat, stir in the curd and the brown-onion paste and cook until the ghee rises to the top.
4. Add 2 cups hot water, cover and cook on low heat for about an hour until the mutton is tender.
5. Add garam masala, mace, nutmeg and kewra water. Rest for 10 minutes.
6. Serve with khamiri roti or sheermal.