Ingredients:
Marinate:
• 1 pound lamb
• 1 cup yogurt
• 1 tablespoon ginger garlic paste
• 1/2 teaspoon salt
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon coriander powder
• 1/4 teaspoon turmeric
Masala Spices:
• 2 tablespoons black pepper
• 2 inch cinnamon stick
• 1/2 teaspoon nutmeg
• 4 black cardamom seeds
• 4 cloves
• 4 green cardamom seeds
• 1 mace flower
Whole Spices:
• 3 cloves
• 2 green cardamom seeds
• 2 black cardamom seeds
• 1 star flower
• 1 bay leaf
Other Ingredients:
• 1 cup yogurt
• 3 onions, thinly sliced
• 4 cups hot water
• 3 tablespoons oil
Finishing Elements:
• A generous pinch of saffron soaked in 1/4 cup warm milk
• 15 cashews (blanched and ground with a little water)
• 1 teaspoon Kewra water
Directions:
• Marinate lamb in the mix of yogurt, ginger garlic paste, salt, Kashmiri red chili powder, coriander powder, and turmeric for at least two hours. For the best results, marinate overnight.
• Grind masala ingredients to a fine powder. Set aside.
• Heat oil in a pan and fry onions until golden brown, about 10 minutes.
• Remove the onion from the pan and set aside.
• Add whole spices (clove, cardamoms, star flower, bay leaf) to the same oil and stir for a minute.
• Add mutton and marinade and sauté until meat browned, about 10 minutes.
• Add yogurt, cover and simmer for 30 minutes.
• Add browned onions and hot water.
• Cook covered for another hour.
• Add masala spices and the nut paste, and continue cooking for 10 more minutes.
• Pour in the saffron milk and the kewra water. Stir gently.
• Let lamb korma to rest for at least an hour to absorb the flavors.
Serve with naan, roti, paratha, or rice.
