Bhopali Mutton Korma - SK Khazana

Ingredients list for Bhopali Mutton Korma - SK Khazana

• 750 grams Mutton cut into 2 inch pieces on the bone
• 2 tablespoons Fennel seeds (saunf)
• 3 tablespoons Coriander seeds
• 1 inch stick Cinnamon
• 1 Star anise
• 2 Black cardamoms
• 3 tablespoons Mustard oil
• 2 Bay leaves
• 2 Green cardamoms
• 2 medium Onions sliced
• 1 tablespoon Ginger-garlic paste
• 1-2 Green chillies chopped
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Garam masala powder
• 1 1/2 teaspoons Red chilli powder
• 1 tablespoon Coriander powder
• to taste Salt
• 2 tablespoons coriander leaves chopped
• to garnish Coriander sprig
• to serve Steamed rice

Method

1. Put fennel seeds, coriander seeds, cinnamon, star anise and black cardamoms on a piece of muslin cloth, bring the edges together and tie into a potli.
2. Heat mustard oil in a deep handi till it smokes. Reduce heat, add bay leaves, green cardamoms and onions, mix and sauté till golden brown.
3. Add ginger-garlic paste and green chillies, mix and sauté for 1-2 minutes or till raw smells disappear. Add mutton and the spice potli, mix well and sauté on high heat for 5-7 minutes.
4. Add turmeric powder, garam masala powder, red chilli powder, coriander powder and salt, mix well and saute for 1-2 minutes.
5. Add 2 cups water and coriander leaves, mix, cover the handi and cook for 35-40 minutes.
6. Transfer the korma into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.