Mutton Korma

Preparation-Thoroughly wash the lamb, drain and put into a large mixing bowl

Add the yogurt and mix to coat the meat well

Set aside

Cooking--Heat the cooking oil in a deep, heavy bottomed pan on medium flame

When hot, add the onions and fry till almost pale golden

Add the ginger and garlic pastes and fry for 1 minute

Stir often to prevent burning

Add all the whole spices and fry for 1 minute – or till spices are slightly darker in color

Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix)

Stir often to prevent burning

If required, sprinkle a little water from time to time to prevent the masala from burning

Add the marinated meat to this and fry till the meat is sealed

Add the tomatoes, salt to taste and fry till the tomatoes are pulpy

Stir often to prevent spices burning

Do not cook on high heat

Once tomatoes are pulpy, simmer the heat, cover the pan and cook till meat is done

This dish should have a thick gravy so ideally, water is not added while cooking

If however, you find it getting too dry, 1/2 a cup of warm water can be added to it

When the meat is cooked and tender, remove pan from heat and transfer Korma into a serving dish

Garnish with freshly chopped coriander

Tastes with breads like Chapatis, Parathas or Naans, and boiled rice