Thick Mutton Gravy Recipe

Khasi Ko Korma

(Thick Mutton Gravy)


Ingredients
• 1.5 kg mutton cubes with some bones (typically, according to the original recipe, the meat pieces would have the skin and fat attached)
• 1/2 kg sliced onions
• 1/2 kg sliced tomatoes
• 1.5 cups hung yogurt
• 2.5 tbsp ground garlic
• 3 tbsp ground ginger
• 1 tsp turmeric powder
• 2.5 tsp chilli powder
• 4 tbsp coriander powder
• 3 tbsp cumin powder
• salt to taste

Marinate all above ingredients except the onions with the mutton and keep aside for 2 hours.
• 4 bay leaves
• 1 tsp cumin seeds
• 5 cloves
• 5 whole red chillies
• 2 cinnamon sticks
• 5 large cardamoms
• 8 small cardamoms
• 1 pinch asafoetida
• 1.5 cup mustard oil
Method
Heat mustard oil till it smokes and add all ingredients from section 2,
fry till they splutter. in the oil.
Add the onions and fry to a deep golden colour, add the marinated mutton and combine with the fried onions, and stir for 5 minutes.
Cook the meat in a pressure cooker on low heat for half an hour or 4 whistles.
Open the pressure cooker and dry till the oil separates and the consistency is of a thick gravy.
Garnish with chopped coriander leaves and serve.