Mutton Korma

Wash and pat dry the Mutton pieces. In a large bowl, combine the Mutton with 100 grams of Plain yogurt, 20 grams of Ginger-garlic paste, 5 grams of Red chili powder, 5 grams of Salt, and 5 grams of Turmeric powder. Mix well and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Thinly slice 300 grams of Onions. Heat 50 grams of Ghee in a heavy-bottomed pan or Dutch oven over medium heat. Fry the sliced Onions, stirring frequently, until they are deeply golden brown and crispy. Remove the fried Onions with a slotted spoon and set aside on a paper towel to cool.

Once the fried Onions are cool, combine them in a small grinder or food processor with 30 grams of Cashews, 20 grams of Almonds, and the remaining 100 grams of Plain yogurt. Add a splash of Water if needed and grind to a very smooth, fine paste.