Nilagiri mutton korma recipe

INGREDIENTS:

1. Mutton pieces - 1/2 kilogram
2. Chopped onion - 2
3. Chopped tomato - 2
4. Chili powder - 2 teaspoon (tsp.)
5. Coriander powder - 3 teaspoon (tsp.)
6. Garam masala powder - 1 teaspoon (tsp.)
7. Ginger garlic paste - 2 teaspoon (tsp.)
8. -----------------------------
9. -- For tempering ---
10. -----------------------------
11. Cinnamon stick - 2 pieces
12. Clove - 2 count
13. Cardamom - 2 count
14. Bay leaf - 2 count
15. ----------------------------------------
16. -- For paste 1 --
17. ---------------------------------------
18. Shredded coconut - 2 slices
19. Poppy seed - 1 teaspoon (tsp.)
20. ----------------------------------
21. -- For paste 2 --
22. ----------------------------------
23. Mint leaf - from 1/2 bunch
24. Coriander leaf - from 1/2 bunch
25. Green chili - 2 count

PREPARATION:

1. In a pressure cooker add mutton pieces, turmeric powder, one bay leaf, little water and cook them.
2. Grind the ingredients under the sections "-- For paste 1 --", "-- For paste 2 --" into a fine thick paste by add little water as possible.
3. In a pan heat oil. add ingredients under section "" and sauté until aroma is released
4. Now add chopped onion and sauté until they turn translucent (golden brown)
5. Now add ginger garlic paste and sauté until raw smell is gone.
6. Now add tomato and sauté until they become mushy and oil starts to release.
7. Now add water as needed and bring to boil.
8. Now add reduce the heat to medium or low. add coconut paste and bring to boil.
9. Now add the cooked mutton along with the liquid, coriander + mint paste and bring to boil.
10. Cook this until the oil start to separate or the thickness to your preference and serve.

NOTES:

1. Goes well with idly, dosai, chapatti.