Mutton korma ( mughlai cuisine )

Ingredients

• Mutton: 1 kg
• 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 )

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Preparation

• 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).