Bhopali Ghost korma

I've got a lovely week ahead, with a trip to the exhibitions and the beachside in the weekend. And then catching up with old friends on one of the weekdays for a quick lunch, and calling a friend home for a demo of her culinary skills while I sit and watch , learn and we cook together. Expect to see lots of food photos, for a change. Any free time this week will be spent frantically catching up on food reviews and getting them scheduled in before the influx of next posts that will need to be written.

Another luscious meat gravy is presented here with a solid combination of spices. It is paired with wilted sweet spinach, tender crisp red pepper along with some toasted almonds all combined together for a salad side dish.  While I adore leafy greens, I also love them to be a regular part of our dinners besides these rich gravies paired with breads or parathas.

Now off to the recipe:

INGREDIENTS:

For masala paste:

2 onions - chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mace (javitri)
4-5 cloves
1/2 inch of cinnamon
4 green cardamoms
2 brown cardamoms
1/2 tsp black peppercorns
2-3 bay leaves
1 1/2 cups of curd
A pinch of nutmeg - grated

For the gravy: 

1/2 kg mutton
3 Tbsp oil
2-3 cups of water
2 tsp chilli powder
2 1/2 tsp ginger - chopped
1 tsp garlic - chopped
2 tsp screw pine (kewra) water
1-2 jalapenos chopped
Salt to taste

For the garnish:

Ginger juliennes - for garnishing

HOW TO MAKE:

1)  Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.

2)  Grind all the ingredients for masala paste together. To this paste add red chilli powder. Mix well.

3)  Heat the oil and lightly brown the ginger. Add the boiled mutton and cook till it turns golden brown.

4) Add the masala paste and the stock coating the meat well to form a thick gravy.

5) Sprinkle the salt, garlic and the kewra water. Add the chopped Jalapenos. 

6)  Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.