Mutton Korma by Zarnak Sidhwa

Ingredients:

• Mutton 1/2 kg
• Yogurt 1 cup
• Oil 1 cup
• Onions 3
• Kashmiri chilies 4
• Cardamoms 8 small
• Crushed almonds 15
• White vinegar few drops
• Hot spices ground 1 tsp
• Ginger garlic paste 1 tbsp
• Whole coriander 2 tbsp
• Salt to taste

Method:

1. Boil 4 Kashmiri chilies with white vinegar in some water.
2. When chilies turn to red color, mix with 2 tbsp whole coriander seeds and crush.
3. In cooking pot, heat 1 cup oil and fry 3 sliced onions until golden brown.
4. Spread fried onion on an absorbent sheet and make sure they are crisp.
5. In bowl, mix a cup of yogurt, crushed chilies, fried onion, salt, 1 tsp ground hot spices and 1 tbsp ginger garlic paste with 1/2 kg mutton.
6. Add marinated mutton to cooking pot and allow cooking for some time.
7. When yogurt and mutton’s water has dried up, add 2 to 2-1/2 cups of water and saute.
8. Put on lid and let it simmer on low flame.
9. When oil makes a separate layer, add 8 small cardamoms and 15 crushed almonds and allow simmering for another 5 minutes.
10. Serve mutton Korma with naan.