Lucknowi-style Mutton Korma

In a bowl, mix curd with ginger-garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, and garam masala powder. Set aside.

Soak cashews and almonds in hot water for 15 minutes. Peel the almonds.

Blend them into a smooth paste using a few tablespoons of water. Set aside.

Dry roast the black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, mace flower, and bay leaves in a shallow pan until fragrant.

Let cool, then grind into a fine powder. Set aside.

Heat ghee or oil in a heavy-bottomed pot over medium-high heat.

Add bay leaf and green cardamoms, letting them sizzle for a few seconds.

Add the mutton pieces and sear them until no longer pink (about 4-5 minutes).

Add sliced onions and salt, stirring continuously, until the onions turn light brown.

Stir in the chopped coriander stalks and mix for a few minutes.

Add the prepared curd mixture and cook until the oil separates from the mixture.

Pour in hot water, stir, and bring to a boil.

Add the soaked saffron and cashew-almond paste. Mix well.

Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the mutton is tender.

Add the prepared spice powder and slit green chillies. Stir and cook for another 8-10 minutes to let the flavours meld.

Stir in kewra water and garnish with fresh coriander. Adjust salt and spice as needed.

Let the dish rest for a few minutes before serving.

Serve hot with naan, roti, or steamed rice.