MUTTON MEETHA KORMA

Preparation time : 1/2 hr
Marination time: 24 hrs
serves: 4


Ingredients:
1)Mutton : 1kg (cut in big pcs)
2)Onion:4 large
3)Ginger paste:3tblsp
4)Almond paste:2tblsp
5)Cashew paste:2tblsp
6)Raisin paste : 3tblsp
7)Hung curd : 200grms
8)Sweetened curd(Misti doi):10grms
9)whole garam masala : 2"stick of cinnamon, 6-7 green cardamon,1tsp whole black pepper
10)Bay leaves
11)Keora water(optional): 1 tblsp
12)Beresta(fried onion):one large cut into thin slices
13)Ghee : 5 tblsp
14)White oil: 3tblsp
15)Sugar: 3tblsp
16)Salt to taste

Method:

1) Cut,wash and pat dry the mutton pcs
2) Make a paste of 4 onions
3) Take out the juice of half onion paste and ginger paste
4) In a bowl add mutton, ginger-onion juice,rest of the onion paste,raisin paste, hung curd,one stick cinnamon,two bay leaves amd one tblsp ghee and mix well.
5)leave the mutton in refrigerator for marination (24hrs)

Cooking:

1)In a heavy based vessel add 2 tblsp ghee and fry the thinly sliced onion until golden brown and strain, keep it aside for garnishing
2)Now add white oil and rest of the ghee
3)Add whole garam masala and bay leaves
4)Add sugar to the ghee and caramelise(keep watch so that suger doesn't get burnt)
5)Add mutton pcs and fry
6) when the mutton changes colour add the marinade little by little and cook until the entire marinade is used
7) Now add chashew and almond paste and salt and slow cook the mutton covered and simmering the flame.
8)When mutton becomes tender open the lid and dry the gravy a little more on high flame stirring it frequently so that it doesn't get stuck add the bottom
9)beat the misti doi and add to the korma
10)Remove from flame and add keora water and fried onion and give a standing time for 5 minutes covering the vessel

Serve with Zafrani Pulao

Note:You can cook it in a pressure cooker.