Preparation Method

• Cook mutton along with water, turmeric powder, shallots, one teaspoon of ginger garlic paste and salt.
• Chop the big onion lengthwise, finely.
• Heat a pan with Idhayam sesame oil.
• Saute onion till brown and allow it to cool.
• Grind the onion along with curd.
• Heat a heavy bottomed pan with three tablespoon of Idhayam sesame oil.
• Temper cinnamon, clove, bay leaf and cardamom.
• Add ginger garlic paste and fry.
• Simmer to a low flame and add the ground masala and fry well.
• Add coriander powder, kashmiri chilli powder, chilli powder, tomato sauce, garam masala powder and fry.
• Add the cooked mutton along with the stock and allow it to boil for five minutes.
• Adjust salt.
• When the korma thickens remove from fire and serve.