- Mutton : 1 kg
- Ginger Garlic Paste : 1 tablespoon
- Yogurt : 250 grams
- Ghee : 1 cup
- Onions : 250 grams
- Kewra Water : 1 tablespoon
- Almonds : 15
- National Garam Masala Powder : 1 teaspoon
- National Quorma Masala : 1 packet (50 grams)
Heat the ghee and fry the onions.
Remove when onions are a deep golden brown.
Reheat the ghee and add the ginger garlic paste, mutton, National Quorma Masala, yogurt, fried onions, and cook on low heat for half an hour until the meat is tender and the oil separates.
Add water a little at a time to make the gravy.
When the gravy is the thickness you wish, cover the pot and let it simmer very gently for half an hour.
Remove from the stove, stir in the almonds, garam masala powder, and kewra water and serve hot.