Mutton Korma ( Mughlai Cuisine )

?Mutton: 1kg ?
Onions, medium sized (finely chopped): 3
?Tomato:1
?Green chillies: 4 or 5, slit lengthwise
?Curry leaves : 2 springs?
Coconut, ground into a paste: 3 cups
?Ginger-garlic paste: 2 tablespoon ( 30 g )
Chilli powder: 2 tablespoon
?Coriander powder: 4 tablespoon
?Turmeric powder: half tablespoon
Cinnamon and cloves: 4 each
Water: 1 1/2 cup to 2 cups
Salt to taste
Coriander leaves or curry leaves ( for garnishing )

Heat oil in a cooker and add cinnamon sticks and cloves. Fry till fragrant on a medium heat.

Add onions, green chillies, curry leaves.When they turn light brown. Add tomato and fry for two minutes.

Add mutton pieces and sauté for 10 minutes.

Add ginger-garlic paste, chilli powder, coriander powder and turmeric powder and sauté till raw smell goes.

Add coconut paste and salt to taste. Mix well. Add enough water so that the mixture won't be very thick. Close the lid and pressure cook till five whistles. Garnish with coriander leaves and fried cashew nuts and tomato slices (optional).