Heat 200 grams of cooking oil in a handi or a pressure cooker on a medium flame. When it is hot, add 250 grams of onion (sliced finely) to it. Fry them nicely until they turn to a golden color. (Pro tip: Deep brown onions will spoil the taste, flavor, and texture of the mutton korma).

Remove them on a plate when done and spread them nicely. Keep the plate aside for the fried onions to cool down.

Now, in the same oil in the handi, add 2 pieces of bay leaves, 1 piece of mace (javitri), 6 pieces of green cardamoms (whole), and 4 pieces of cloves. Stir and sauté for about half a minute or so.

Now, add 1 kg of mutton (with bones, washed, cut into medium pieces) and cook it on a high flame for about 5 minutes or so until the pink color changes to light brown.

Now, add 2 tbsp of ginger and garlic paste to it. Mix it nicely with the mutton and cook for another five minutes on a high flame until the raw smell of ginger and garlic is gone.

Now, turn the flame of the gas stove to medium and add 4 tbsp of coriander powder, 1 tsp of regular red chili powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of turmeric powder. Mix them nicely and add 2 tsp of salt to it. Mix nicely again and cook for another minute or so.

Then, add 200 grams of curd (Dahi) to it, mix it nicely and cook for about 5 minutes on a high flame until the moisture released by the curd is gone. (Pro tip: Do not whisk the curd. The granular texture of mutton korma typically comes from the curd and sliced onions).

Now, add 2 glasses of water to the mutton. Cover the handi and cook it on a high flame until it starts boiling. When it boils, turn the flame to medium and let it cook for about 30 to 40 minutes. (Pro tip: If you are cooking it in a pressure cooker, use only a glass of water).

Now, while the mutton is cooking, heat a frying pan and dry roast 1 tsp of cumin seeds, 6 pieces of cloves, 4 pieces of whole green cardamoms, a piece of whole black cardamom, ½ tsp of black peppercorns, a piece of cinnamon (one inch size stick), ½ of mace (javitri) flower, and ¼ nutmeg (jaiphal). (Pro tip: Ensure that you do not burn the spices, or else it will render a bitter taste to the korma).

Let it cool down a bit, transfer it to a grinding jar, make a smooth powder, and transfer it to a plate. Keep this korma masala powder aside.

Now, add 6 pieces of cashew nuts, 6 pieces of almonds and ½ cup of water to the same jar and grind them to a smooth and runny paste. (Pro tip: If you do not want to add water at this stage to achieve a thicker paste, presoak the nuts in water for about an hour and then make the paste).

Now, crush the fried onions with your hand. (Pro tip: If you want additional crispiness, you can keep the fried onions in the fridge immediately after removing from the handi).

Check the mutton now. By this time, it will be about 80% cooked and there will be still some water in it. Add the crushed onions at this stage. Mix nicely and then add the korma masala powder to it. Mix it again very nicely and let it cook on a high flame for another minute or two. (Pro tip: If needed, you can add half a cup of water to the mutton at this stage).

Now, add the cashew paste to the korma and mix nicely. Cook it for another 4 to 5 minutes, this time on a low to medium flame.

Finally, add ½ tsp of kewra water to it. Give it a final mix and switch off the flame of the gas stove. Cover the handi and let it sit for 15 to 20 minutes on the gas stove. Check its final texture after 20 minutes.

Your tasty and spicy homemade mutton korma is ready to eat. Transfer it into a serving bowl and enjoy it with steamed rice or tandoori roti.