My Saffron Kitchen: Mirchi Korma

Ingredients

Mutton - 1 1/2 kg, cut into medium pieces
Oil - 6 tbsp.
Cinnamon - one 3/4" inch stick
Cloves - 5
Fennel powder - 1 tsp.
Dried ginger powder - 1 1/2 tsp.
Kasmiri red chilli paste - 2 tsp.
Yogurt - 3/4 kg
Kashmiri onion paste (see note below) - 1 tbsp.
Mutton stock - 3 1/2 cups
Garam masala powder - 1/4 tsp.
Black cardamom powder - 1/2 tsp.
Salt as per taste

Preparation

Heat the oil in a heavy-bottomed saucepan, and throw in the cinnamon stick and cloves and let them crackle.
Add the fennel and ginger powders, chilli paste, mutton and salt, and saute for about 5 minutes.
Slowly and gradually, add the yogurt to the mixture. Stir continually until it reduces by roughly a third.
Add the kashmiri onion paste and the mutton stock, and cook partially covered on medium heat for 30 minutes.
Cover completely with a lid and cook on low heat for another 30 minutes or till the meat is tender.
Now, stir in the garam masala and black cardamom powder. If the gravy is too thin, let it reduce further on low heat till it thickens to the desired consistency.

Note: To make kashmiri onion paste, take roughly 450 grams of small red onions (the smaller the better) and thinly slice them. Sprinkle salt and let it sit for 3-4 minutes to draw out the water. Squeeze out the extra water with your hands, and then fry the onions in 4 tbsp. oil till they turn a light golden brown. Remove from the pan and place on sheets of kitchen paper to remove excess oil. Once cool, give the onions a quick blend in a food processor to get a thick, dark golden-brown paste.