Mutton Korma (Lamb with yoghurt and cashewnuts)

Ingredients:

Lamb - 2.21 lbs (1 kg) - lean & boneless & cut into 4 cm pieces
Melon seeds - 2 tbsps
Sesame seeds - 2 tbsps
Oil - 2.4 oz. (60 grams)
Onions - 4 large ones (chopped)
Ginger -1 tbsp (frehly grated)
Yoghurt - 1 cup (plain)
Garam masala -1 tbsp
Garlic - 4 cloves (crushed)
Salt - 1 tsp
Green chillies - 1 -2 (seeded and finely chopped)
Cashewnuts -1/3 cup
Cream -1/2 cup

Preparation:

1. Procees the the sesame and melon seeds (together) to a paste in a food processor.
2. Heat the oil in a large pressure pan. Now add the onions, ginger and garlic and fry for a
few minutes or until light brown in color.
3. Lower the heat, add salt, garam masala, yoghurt, chillies, cashewnuts and the ground seeds
and stir until smooth.
4. Add the mutton pieces, stir well to coat with gravy, cover and give pressure for 20
minutes or until meat is partially cooked. Remove pressure and continue to cook, covered
for another 20-30 minutes or until mutton pieces are tender. Take pan off the fire.
5. Stir in cream, adjust the seasoning and serve hot with plain boiled rice.

Sponsored by Easy Tours of India.