NAWAABI MUTTON KORMA

Prep Time: 15 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Mutton - 600 gms
Onion paste - 1 onion
Chopped onion - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Thick curd - 1 cup
Ginger garlic paste - 1 tbsp
Kewara water - 2 tbsp
Salt - to taste
Clarified butter - 4 tbsp
Oil - 1/2 cup
Fried masala
Poppy seeds - 1 tbsp
Whole black pepper - 4 - 5
Cloves - 4 - 5
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Shahi jeera - 1 tsp
Cashew nuts - 8 - 10
Makhana - 8 - 10
Whole red chilly - 3 - 4
Javitri - one piece
Nutmeg - 1/4 tsp
Mawa - 2 tbsp

METHOD
Marinate mutton with thick curd and salt,keep aside for 30 mins.

Heat a cooker add 1/2 cup oil and 2 tbsp clarified,add chopped onion and and fry until pink.
Add ginger garlic paste and onion paste and stir continuously.
Add red chilly powder,turmeric powder and also add mutton pieces,cover it and cook for 4 - 5 mins in a slow flame.
Heat clarified butter in a pan,add sliced onion and and stir continuously ,add whole garam masala,black cardamom,green cardamom,whole red chilly,whole black pepper,cloves,shahi jeera,cinnamon,javitri,nutmeg powder,cashew nuts,poppy seeds and makhana and mix well.
Once cooled to make a paste.
When oil seperates the cooker add mawa and mix well,now add fried masala paste and mix well.
Add two cup of water and salt and pressure cook for ten mins,
Add kewara water and serve.