Dhaniwal korma

This dish again is mild and aromatic. Its prepared same as yakhinn with few little changes. One who loves coriander leaves in their gravies will surely like it. Today at my home I made this for lunch. I served it with rice and in side grilled paneer cubes and onion chutney.

INGREDIENTS:

500 grams Indian mutton ( leg part)
750 ml full fat yogurt
2tbsp brown onion paste
6 garlic pearls peeled
1tsp saunf/badiyan/fennel seed powder
1 tsp coriander seed powder
1/2 tsp turmeric
2 black cardamom crushed
1 cinnamon stick
2 cloves
1 green cardamom crushed
1 bunch chopped coriander leaves
salt as per taste

Brown onion paste:
Fry one chopped onion in 2tbsp ghee until crisp and ground this mixture to paste.

METHOD:
Wash mutton well and put it in pressure cooker with 2 glass of water ,1 tbsp salt and all garlic pearls close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down. Now in a big cooking vessel preferably aluminium if not then non stick is also fine, pour the yogurt into the vessel and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in medium heat. You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency then increase the flame and you see its bubbling. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration. Once You see it boiling add in the cardamoms , cinnamon, clove , saunf powder, corainder seed powder, turmeric and salt and give a good stir. Next add in the pressured meat with all its contents and add in the brown onion paste. Mix this all well with spatula. Let it boil on high flame for 5 minutes. Then add in chopped coriander leaves. Simmer for 5 minutes. Your dhaniwal korma is ready. Serve it hot with rice. Enjoy !!!