Ghost Dhaniwal Korma

Ghost  Dhaniwal  Korma

Ingredients
1 kg mutton pieces
1 cup  yogurt
1 cup desi ghee
12 ½ cups water
1 - 1/2 cup onion puree
1 tsp garlic - ginger paste
8  cardamoms pd
4  cloves whole
¼ tsp saffron soaked in water
½ tsp turmeric Pd
1 ½ tsp coriander pd
¼ tsp black pepper
3 tbsp green coriander (chopped)
Salt as per taste

Method
Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for
2-3 minutes and then drain the water. Cool the meat and wash under cold running water.
Keep aside.
Put the blanched meat in a pan; add the pure ghee, onion puree, garlic ginger paste , green
cardamoms, salt, saffron, yogurt, turmeric and coriander powder. Mix well and cook
until the ghee separates from the mixture. Add just enough water so that when the meat is
tender, very little water remains. Sprinkle the black pepper powder and stir.
Serve hot, garnished with coriander leaves.