Mughlai Korma

Ingredients

• 1/4 - 1/2 Cup Oil
• 1 Cup Yoghurt
• 2 Onions Diced
• 2 Tsp Red Chilly Powder
• 2 Black Peppercorns
• 1 Tsp Coriander Powder
• 1 Greeen Cardamom
• 1/4 Tsp Turmeric Powder
• 1 Stick Cinnamon1 Tsp All Spice
• 2 Cloves
• 2 Tbsp Tomato Puree
• 500 Gms Mutton Cut Into Pieces
• 2 Tbsp Almonds Ground
• 1 Tsp Ginger / Garlic
• kewra
• 1 Tsp Salt

Instructions

Heat the oil and fry the onions till they are golden brown. Remove them with a slotted spoon, crush them and set aside. In the same oil add the whole spices i.e the peppercorns, cardamom, cinnamon and cloves, alongwith the mutton, ginger / garlic and salt. Stir and cook for approximately 8 - 10 minutes or till the oil seperates. Whip the yoghurt with the red chilily, coriander, turmeric and all spice powders as well as the tomato puree. Add the yoghurt mixture to the meat. Fry until the oil seperates. Mix the crushed onions with the almonds and add to the meat. Cook till the meat is tender. Sprinkle the kewra and serve.