Bhopali Gosht Korma

Soak poppy seeds and cashew nuts in warm water for 20 minutes, then grind to a smooth paste. Set aside.

Slice the onions thinly and fry in ghee over medium heat until deep golden brown and crispy. Remove half the fried onions and set aside for garnish. Grind the remaining half into a paste.

In the same ghee, add bay leaves, green cardamom, black cardamom, cloves, cinnamon, and mace. Let them sizzle for 30 seconds.

Add the mutton pieces and sear on high heat until browned on all sides, about 8–10 minutes.

Add ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Reduce heat to medium. Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.

Add the fried onion paste and cook for 3–4 minutes, stirring frequently.

Whisk the yogurt until smooth and add it to the pan. Stir continuously to prevent curdling. Cook for 5 minutes until the oil separates.

Add the poppy seed-cashew paste and mix well. Cook for 3 minutes.

Add 200 ml warm water and salt. Bring to a boil, then reduce heat to low. Cover and cook for 30–35 minutes until the mutton is tender and the gravy is thick and rich.

Add garam masala and kewra water. Stir gently and cook for 2 more minutes.

Garnish with reserved fried onions and fresh coriander. Serve with naan, sheermal, or steamed rice.