MUTTON SHAHI KORMA

Boneless lamb pieces cooked in a rich gravy

Preparation Time : 15 minutes    Cooking Time : 1 hour

Servings : 4 INGREDIENTS Boneless lamb 600 grams Onions 3 medium Oil 3 tablespoons Green cardamoms  3 Black cardamom  1 Cloves  4-5 Cinnamon  1 inch stick Black peppercorns  7-8 Ginger paste  1 1/2 teaspoons Garlic paste  1 1/2 teaspoons Coriander powder  1 tablespoon Red chilli powder  1 1/2 teaspoons Salt  to taste Yogurt, whisked  1/2 cup Cashewnut paste  1/4 cup Garam masala powder  1 teaspoon Fresh cream  1/2 cup METHOD :- Cut the lamb into one inch cubes.  Chop the onions.  Heat oil in a thick-bottomed pan.  Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned.  Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.  Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously.  Add coriander powder, red chilli powder and salt.  Sauté for another two to three minutes.  Add yogurt and one cup of water. Bring the mixture to a boil.  Reduce heat, cover and cook till the lamb pieces are tender.  Add cashewnut paste and garam masala powder.  Cook for five more minutes on medium heat.  Add cream and mix. Simmer for ten minutes.  Serve hot with Rotis or Jeera Rice.