Step 1

Wash the mutton well and drain the water. Put it in a a bowl for marination.

Step 2

Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)

Step 3

Add ginger garlic paste, green chilli, salt and yogurt.

Step 4

Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.

Step 5

The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.

Step 6

Heat ghee or oil in a wide heavy bottom pan or pot.

Step 7

Separate the layers of onions and slide them to the hot oil or ghee.

Step 8

Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.

Step 9

Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.

Step 10

To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.

Step 11

Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.

Step 12

After 30 minutes of cooking the mutton, add the crushed fried brown onions.

Step 13

Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.

Step 14

Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.

Step 15

Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.