• 500 gms mutton ,cubed(gosht,lamb)
• 2? cinnamon stick
• 5-6 cloves
• 3 green cardamoms
• 1 bay leaf
• 1 tbsp poppy seeds
• 2 tbsps grated fresh coconut
• 2 large onions finely chopped
• 1 medium tomato chopped
• 1 1/2 tbsp ginger garlic paste
• 3-4 green chillies slit length wise(increase if you want more spice)
• 1 tsp red chilli pwd
• 1 1/2 tsp coriander pwd
• 1/2 tsp cumin pwd
• 1/2 tsp garam masala pwd
• 3/4 cup thick yogurt (curd)
• 1/4 tsp turmeric powder
• salt to taste
• 2 tbsp oil
• 1 tbsp ghee
• chopped coriander leaves for garnish
• Optional ingredients (for a richer creamy taste)
• 10 blanched and sliced almonds
• 2 tbsps warm milk
• few strands of saffron
• 1 tbsp cream

Clean mutton and add the curd,red chilli pwd,coriander pwd,cumin pwd,ginger garlic paste and green chillis to it.Keep aside the marinated mutton for an hour.

Soak poppy seeds in a little warm water for 10 mts and grind both poppy seeds and grated coconut to a fine paste. Keep aside.

Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry for 5-7 seconds. Add the chopped onions and fry till transparent.Add the chopped tomatoes and fry for 4- 5 minutes.

Now add the marinated mutton and fry over medium heat with lid till the water from the meat and yogurt is absorbed.Check in between and stir.

Now add the poppy seeds-coconut paste and salt to the mutton and mix well.Cover and cook for 3 mts.Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves.
(You can even pressure cook the mutton for 10 minutes or till mutton is tender)

If you want a rich creamy taste,soak few strands of saffron in 2 tbsp of warm milk and add to the mutton towards the end of the cooking process.Garnish with blanched and sliced almonds and fresh cream.
Your Shahi/Mughlai Gosht Korma is ready to be relished with rotis/naan/paranthas , biryani or pulao,steamed white rice or dosas.