Mutton Coconut Korma

Ingredients:

Mutton	300 gms
Onion	1 medium (sliced )
Tomato	1 medium ( sliced )
Bay leaves	2
Fennel seeds	¼ tsp

For Marinating Mutton:

Ginger – garlic paste	½ tsp
Red chilli / coriander powder mix	1 tsp
(Mix chilli powder and coriander powder 100 : 150 gms)
Turmeric powder	less than ¼ tsp
Fennel powder	½ tsp
Clove / cinnamon powder mix	2 – 3 pinch
(grind equal grams of clove and cinnamon into powder)
Garam masala powder (ready mix)	½ tsp
Lemon juice	½ tsp
Salt	½ tsp

For grinding masala paste:

Small (Sambar) onions	10 – 12 nos (or use Onions - 2 medium)
Green chili	3-4 nos
Pepper corns	1 tsp
Fennel seeds	1 tsp
Coriander seeds	½ tsp
Ginger	1 inch piece
Garlic	4-5 cloves
Grated coconut	4 tbsp
Cashew	4 – 5 nos
Coriander leaves	4 twigs
Oil	2 tbsp

For garnishing

Curry leaves	Few
Coriander leaves	Few (chopped)

Method :

1. Wash the Mutton and drain well.  Add all marinating ingredients with little water to the washed mutton and coat well. Keep aside for 30-40 minutes or more if you want.
2. Now prepare for grinding. Slice the onions and break the chillies. Scrap ginger skin and remove garlic skin. Roughly chop coriander twigs.
3. In a kadai heat 2 tbsp of oil. Add pepper corns, fennel seeds and coriander seeds. Fry in low flame for 2 seconds. Now add sliced onions and green chillies. Raise the flame and fry till golden pink. Then add grated coconut and cashews. Fry till coconut becomes little dry. Then add coriander leaves and mix well. Now switch off the flame and keep aside to cool. Once it cooled, grind into a smooth paste using sufficient water. Keep aside.
4. Now we start cooking the mutton.  In a pressure cooker heat 3 tbsp of oil. Add fennel seeds and allow to splutter. Now add bay leaves and sliced onion and fry till onion turns into light golden brown. Then add tomato and fry till soft. Now add marinated mutton and fry for few minutes in high flame ( mutton will change its colour). Take care not to burn. Now add two cups of water and mix well. Cover and pressure cook for 3 whistles, lower the flame and continue cooking for another 10 minutes. 
5. Once the pressure comes down, open the lid and add ground coconut masala with half cup of water. Mix well and heat again. Wait for one boil and then simmer the flame. Check the salt. If needed add little more water depending upon the consistency. Continue cooking in low flame for another 5-10 minutes or oil floats on the top. Now add curry leaves and chopped coriander leaves. Mix well and cook for another two minutes and switch off the flame. Mutton Korma is ready.

Tip: Do not add too much of water. Korma should be in semi-thick consistency.