Cooking Mode: Mughlai Shahi Mutton Korma Classic

Step 1 of 5

Slice and deep-fry onions in ghee until deep golden brown, then blend with cashews into a smooth paste.

Step 2 of 5

Heat ghee in a heavy pot or pressure cooker, add mutton pieces, ginger paste, and garlic paste; sauté for 10 minutes.

Step 3 of 5

Whisk yogurt with garam masala and salt, then stir into the searing meat along with the fried onion-cashew paste.

Step 4 of 5

Add water, cover tightly, and pressure cook for 6 whistles until mutton is exceptionally tender.

Step 5 of 5

Simmer uncovered for 5 minutes to thicken gravy and serve hot with sheermal or naan.