Mutton Korma

Marinate the mutton pieces with curd, ginger-garlic paste, turmeric, red chilli powder, and salt. Mix well and marinate for at least 1 hour (or overnight in the refrigerator for best results).

Dissolve saffron in warm milk and set aside.

Heat ghee in a heavy-bottomed pot over medium heat. Add bay leaves, green and black cardamom, cloves, and cinnamon. Fry for 30 seconds until fragrant.

Add thinly sliced onions and cook on medium heat for 15–18 minutes, stirring frequently, until they turn deep golden brown. This step is critical for the rich colour and flavour of the korma.

Add the marinated mutton pieces and cook on high heat for 5–6 minutes, stirring, to sear the meat and cook off the curd.

Add coriander powder and stir well. Reduce heat to medium-low.

Cover the pot and cook on low heat for 30–35 minutes, stirring occasionally, until the mutton is tender and the oil separates from the masala. Add a splash of water if the masala sticks.

Once the mutton is tender, add garam masala and the saffron milk. Stir gently.

Cook uncovered for 5 more minutes until the gravy reaches the desired consistency — korma should have a thick, rich gravy.

Garnish with fresh coriander leaves and serve hot with naan, paratha, or steamed rice.