Degi Korma (Lamb or Mutton) Ingredients * Lamb or mutton – 1 kg * Onions – 2 large, chopped * Ginger – 1 inch, freshly grated * Garlic – 9–10 cloves, crushed * Oil – slightly more than usual Whole spices * Cumin seeds (zeera) – 1 tsp * Black cardamom – 1 * Bay leaves – 2 * Cinnamon stick – 1 * Green cardamom – 3 Heat oil in a heavy pan — use a little extra oil as this is a traditional korma. Add all the whole spices and let them release their aroma for a few seconds. Add freshly grated ginger and garlic and sauté for 2–3 minutes until fragrant. Now add the lamb or mutton and fry on medium heat for 5–10 minutes until the meat changes colour. * Red chilli powder – 1 tsp * Degi mirch – 1 tsp * Kashmiri chilli powder – 1 tsp (for colour) * Turmeric – ½ tsp * Salt – 1 tsp (adjust to taste) * Coriander powder – 1 tsp * Cumin powder – 1 tsp Cook the spices with the meat for 2–3 minutes so they don’t taste raw. Fry the chopped onions separately until golden brown. Remove and blend them with: * Yogurt – 1½ cups * Almonds – 6–8 (skin removed) Blend until smooth. Add this mixture to the meat and cook while mixing well for about 5 minutes. Then cover and cook on low heat until the meat becomes tender. Homemade Korma Masala Lightly dry roast: * Black peppercorns – 1 tsp * Whole coriander seeds – 1 tsp * Cumin seeds – 1 tsp * Mace (javitri) – small piece * Fennel seeds (saunf) – 1 tsp * Green cardamom – 3–4 * Seeds of 2 black cardamoms * Bay leaves – 3 * Dry red chillies – 3 Cool and grind into a fine powder. Once the meat is tender, add 1 tsp of this korma masala and mix gently. Finish with: * Fresh coriander * Green chillies and almonds - @suniaskitchen