Nawabi Mutton Qorma

 Mutton Qorma is a rich and spicy Meat curry.  Mutton Korma is unique in taste and is popular throughout the Muslim community.  In India, especially in Hyderabad , Mutton Korma is equally popular among all the non-vegetarians.

Ingredients:

• 1 kg Boneless Lamb (cut into-1/2-inch cubes)
• 6 tbsp Oil/Ghee
• 1 cup fresh Yogurt (sweet Curd)
• 1 tbsp Garlic Ginger paste
• 2 middle-sized Onions - chopped
• 1 Tomato - chopped
• 4/5 Green Chili
• 2 tsp Chili powder
• 1/2 tsp Turmeric
• 1 tbsp Salt 
• 1 tbsp Poppy seeds
• 1 tbsp Coconut desiccated
• 5 Black Cardamom pods/ Cinnamon stick
• 1/2 tsp Black Cumin
• 4 Cloves
• 3 Bay leaves
• 1 tbsp Cumin Seeds
• 4 tbsp Coriander Seeds
• 1-2 tsp Cayenne Pepper
• 1 cup Coriander chopped
• 1/2 cup Mint Leaves chopped 

Preparation:

• Heat the Ghee/Oil in a large, shallow, heavy pan.
• Stir in the Onions, Cardamom pods, Cinnamon, Cloves and Bay leaves. Cook over medium flame, stirring frequently, until the Onions begin to turn reddish brown, about 15 minutes.
• add the Ginger and Garlic paste and Green Chili stirring constantly and scraping the bottom of the pan, until the Onions are reddish brown.
• add Tomato,Turmeric&Red Chili.
• Roast the Coconut & Poppy seeds and make a fine paste.
• now add the paste of Masala and stir it well by adding Water to it,  Grind the Spices with Pestle and add to the gravy stirring constantly, for about 1 min or until the Spices release their Oil.
• Now add the Meat to it and mix well.
• Increase the flame to medium high and cook for a few minutes, making sure all the Meat is coated with the Spices, close the Lid and cook it for 25 minutes.
• add fresh Yogurt and stir it on a medium flame.
• Turn the flame to low.  Cover the pan and simmer the Meat for about 30 minutes, or until the Meat is very tender. If necessary, splash in a little water from time to time.  When the Meat is tender, add Salt to taste.
• Stir the Cream and cook until the sauce is thick.
• once the Meat is tender remove from the flame and garnish with chopped Coriander and Mint Leaves.

Serve hot with Bagara Rice, Butter Naan or Roti .