Badami mutton korma

A rich and mouth watering gravy for the festive season.
A sure shot must try.

INGREDIENTS
1 kg mutton
4 onions sliced
1  1/2 cup almond paste
3 tbsp ghee
2 tbsp mix whole garamasala
3 tbsp garlic paste
2 tbsp ginger paste
2 tbsp rose water with a few strands of saffron soaked in it
1 tsp red chilli powder

For gravy
1 cup yogurt
1 tsp green chilli paste
1 tsp each..
Corriander powder
Red chilli powder
Turmeric powder
2 tsp fresh garam masala powder
Mix all these to the yoghurt

1 cup cream
4 onions sliced
Julienned ginger and chopped corriander leaves for garnish

METHOD
Brown the sliced onions ,drain and grind with the cream.
Keep aside.
Heat ghee and splutter whole garam masala. Add ginger and garlic paste.  When it turns pink add the sliced onions and let them turn pale pink. Add the mutton pieces and salt and saute well.
When the mutton changes color ie.it becomes opaque...add the yogurt mix and the almond paste and mix well.
Add water and let the mutton simmer.
When the mutton is done add the rose and saffron mix.
Finally add the cream mix and get it to one boil stirring continuously. Get it off the flame. Do not over cook after adding cream. Garnish with julienned ginger and chopped corriander leaves.
Serve hot .