Mutton Korma

Ingredients

• Mutton -  1 lb (500 gms)
• Onion -1 ( thinly sliced)
• Green Chilly - 3 (slit into 2)
• Curry Leaves - few
• Ginger - 1 inch piece(chopped)
• Garlic - 3 big pods (chopped)
• Potato Cubed - 1/4 cup
• Carrot Cubed - 1/4 cup
• Cloves - 2
• Cardamom - 3
• Peppercorns - 4
• Cinnamon -1  small piece
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 2 tsp
• Garam Masala Powder - 1/4 tsp
• Thick coconut milk  - 3/4 cup
• Water - 1 cup
• Cashews - 8 nos
• Oil- - 2 tbsp
• Salt - to taste

To Marinate

• Turmeric Powder - 1/2 tsp
• Pepper Powder - 1tsp
• Coriander Powder - 1 tsp
• Ginger garlic Paste - 1 tsp
• Green Chilli 2
• Salt - to taste

To Temper

• Shallots - 4 (thinly sliced)
• Cashew nuts - few (optional)
• Curry leaves -few
• Coconut Oil-  2 tbsp

Method

1. Marinate mutton with ingredients in "To Marinate" section and keep for a minimum of 1 hr.
2. Soak cashews in 1/2 cup hot water for few minutes and grind to a smooth paste.
3. In a pressure cooker add oil.
4. Add whole spices and saute for a while.
5. Add sliced onion, green chilly,ginger garlic, curry leaves  saute till onion becomes translucent.
6. Add all curry powders except garam masala powder and saute till raw smell disappears.
7. Add marinated mutton pieces and saute for  a while.
8. Add 1 cup water and cook  until done .
9. Once pressure is released open the lid and add cubed potato, carrot and cook for 1 more whistle.
10. Open lid and  reduce flame and add thick coconut milk and cashew paste.Let it simmer for 5 minutes and then remove from fire.
11. In another pan add 2 tbsp coconut oil. Fry shallots till golden brown and add curry leaves.Pour over the chicken curry.
12. Sprinkle garam masala powder on top.
13. Tastes  best with chapathi, idiyappam, bread and palappam.