Ingredients:

1/2 tsp Kashmiri chilli
1 tsp salt
1 cinnamon stick
1kg mutton, cubed
1 tsp ground cardamom
1 1/4 cups cream
2 tbsp ginger, chopped and peeled
2 tsp cumin seeds
2/3 cup vegetable oil
3 onions, chopped
5 tbsp almonds, blanched
6 tbsp water
6 whole cloves
8 cloves garlic, peeled
Method:

In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside. In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top. A few drops of korma essence can be added to enhance the flavour. Serve hot with naan or rice.