Mutton korma

Method

1. 1 Marinate the lamb with yogurt and ginger for 2 hours; the yogurt here both tenderizes the meat and serves as the base for the sauce, so it's not replaced with water.
2. 2 Thinly sliced onions are sautéed in ghee for 12 minutes until browned and crispy, then blended with soaked cashews and poppy seeds.
3. 3 Sauté cardamom and cinnamon in ghee for 40 seconds, then add the lamb and marinade and stir-fry for 10 minutes.
4. 4 Add the seed sauce and 350 ml of hot water, simmer covered for 1 hour over the lowest heat.
5. 5 Sprinkle with garam masala and simmer for 8 minutes until reduced; the korma is ready when the sauce is a creamy yellow color clinging to the meat, not red like typical curry.

With an appliance

• Pressure cooker 55 min

  Replace step 4: simmer in a pressure cooker for 25 minutes at high pressure with 250 ml of water, then release the pressure naturally and simmer for 8 minutes with the lid open.