Mutton korma with naan

Ingredients for 4 portions

• 800 gMutton (curry cut)
• 250 gCurd, whisked
• 2 tbspGinger-garlic paste
• 2 tspKashmiri chilli powder
• 2 tspCoriander powder
• to tasteSalt
• 3Onions, thinly sliced
• 4 tbspGhee
• 2Bay leaves
• 1 gCardamom, 4 green pods
• 1Black cardamom
• 5Cloves
• 3 gCinnamon, a 4 cm piece of stick
• 3 mlBlack pepper, whole peppercorns
• ≈ 400 mlWater, hot
• 3 mlGaram masala
• 1 mlNutmeg, freshly grated
• 1 mlKewra water

On the side

• 6Plain naans
• 1 tbspButter, to brush the naans

Method

1. Wash the mutton and drain it. Mix it with the curd, ginger-garlic paste, Kashmiri chilli powder, coriander powder and salt.
2. Leave the mutton to marinate for at least 30 minutes, or overnight in the fridge.
3. Meanwhile, heat 3 tablespoons of the ghee in the pressure cooker and fry the onions on a medium flame, stirring, until deep golden brown and crisp, 12–15 minutes. Lift them out with a slotted spoon, leaving the ghee in the cooker, and spread them on a plate.
4. Grind the fried onions with 4 tablespoons of the water to a smooth brown paste.
5. Add the rest of the ghee to the cooker and heat it. Fry the bay leaves, green and black cardamom, cloves, cinnamon and peppercorns for a few seconds. Add the mutton with its marinade and cook on high heat, stirring, until the curd has dried up and the ghee separates, 10–12 minutes.
6. Stir in the onion paste and the rest of the hot water and close the lid.
7. Pressure-cook on medium heat for 5–6 whistles, about 25 minutes, and let the pressure drop by itself.
8. Open the cooker; the meat should be tender. Boil uncovered for about 5 minutes, until the gravy is thick and glossy and the ghee rises to the top. Stir in the garam masala, nutmeg and kewra water.
9. Warm the naans one at a time on a hot tawa, about half a minute a side, and brush them with butter.
10. Serve the korma hot with the naans.

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