This classic mutton korma is perfect for those who aren’t keen on the heat of chillies. Korma is a delicious, rich yoghurt sauce that is mild in heat, but packed with flavour.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
For the korma paste
Vegetable oil, to deep-fry
150 g cashews
1 onion, peeled and thinly sliced
For the mutton
100 ml vegetable oil
1 tbsp ginger-garlic paste (see box)
1½ tsp ground cardamom
1½ tsp black peppercorns
1½ tsp whole cloves
1 tbsp ground coriander
1 tbsp Kashmiri masala (see box)
1 tsp salt
1 tsp ground cumin
¼ tsp ground turmeric
1 kg lamb knuckles
2 cups water
150 ml plain yoghurt
50 g butter
1 tsp garam masala
½ tsp ground mace
1 tsp rose water

METHOD
For the korma paste
1. Heat the oil and deep-fry the cashews and onions until just browned. Drain on paper towel.
2. Purée with a little water.
For the mutton
1. Heat the oil in a heavy-based pot. Fry the ginger-garlic paste until just brown.
2. Add the spices and fry for a few seconds, until just popping. Add the meat and cook until it is browned.
3. Add water, yoghurt, butter, garam masala and mace. Cook gently until meat is almost done.
4. Add korma paste and rose water. Simmer until the lamb is fully cooked.