Name: Mutton korma (lamb korma)
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Yield: 4
Ingredients: 500 grams mutton (or lamb); 1 cup yogurt ( or thick curd); 1 tablespoon ginger garlic paste (fresh); ½ teaspoon salt ((adjust to taste)); 1 teaspoon red chili powder ((use as needed)); 1 tablespoon coriander powder (or ground coriander); ¼ teaspoon turmeric (or haldi (optional)); 1 green chili (paste or slit); 4 to 6 cloves (or laung); 2 inch cinnamon (or dalchini); 6 green cardamoms (or elaichi); 2 small black cardamoms (or badi elaichi); ½ teaspoon pepper corn (lightly crushed black pepper); 3 medium onions (thinly sliced or use 1 cup fried onions); 3 tablespoons ghee (or clarified butter or oil); 2 cups water (Use more if needed); 1 strand mace (or javithri ); 1/8 teaspoon ground nutmeg (or jaiphal powder); 1 teaspoon kewra water ((or ¼ teaspoon cardamom powder))