Marination

1. Ask the butcher for curry-cut pieces of mutton.
2. Cut the mutton fat into small chunks as well.
3. Marinate mutton chunks and mutton fat with 1 Tsp. Salt and 1 Tbsp. Garlic Paste.
4. Keep the marinated mutton in the refrigerator for 8 hours before cooking.

Mutton Korma in a Pressure Cooker cooking process

1. Take the mutton out of the refrigerator for at least one hour before cooking.
2. I do not use a separate pan for this recipe. I use the pressure cooker even for frying the onions.
3. Finely chop Onions.
4. Heat the Oil in a heavy-bottom Pressure Cooker.
5. Once heated, fry the onions in small batches.
6. Do not over-fry onion. Crisps are not needed.
7. Once the first batch is done, strain those and fry the remaining.
8. After completion, add 1 Tbsp. Ghee to the oil remaining in the pressure cooker.
9. Let it melt and temper it with 2 Cinnamon sticks, 6 Green Cardamom, 10 Cloves, and also 3 Dry Red Chilies.
10. Now add the marinated mutton and mix it thoroughly with the whole spices.
11. Cook over low flame for 10 minutes.
12. You will see the mutton changing color.
13. Now add the spices- 1 Tsp. Coriander Powder,  1 Tsp. Cumin Powder (roasted), 1 Tsp. Turmeric Powder, and also 1 Tsp. Red Chili Powder.
14. Mix those with the mutton.
15. Now add 1 Tbsp. each of Garlic Paste, Ginger Paste, and also Green Chili Paste.
16. Mix thoroughly.
17. Let the mutton cook for 10 minutes on low flame.
18. You will see the mutton releasing a lot of moisture by this time.
19. At this point add 2 cups of boiling water.
20. Mix again and add 1 Tsp. Sugar.
21. Now add half of the fried Onion and mix.
22. Once the boiling starts, put the lid on.
23. Cook on slow flame till the pressure cooker releases pressure one time (one whistle!).
24. Open the lid when there's no pressure at all!
25. Switch the flame on and keep cooking on a low flame.
26. Now add 200ml plain yogurt and mix properly.
27. At this point add the remaining fried onion and mix.
28. Now add 1 Tsp. Sahi Garam Masala and mix.
29. Put the lid on and Cook on a slow flame till the pressure cooker releases pressure 2 times (two whistles!).
30. Open the lid and keep cooking at a low flame.
31. Cook till the mutton is well cooked and the gravy is semi-thick.
32. Once done, switch the flame off.
33. Don't serve just after cooking is finished! Give at least 30 minutes rest before serving!

If You are not using a Pressure cooker

1. Use a heavy bottom vessel to cook mutton Korma in this case.
2. The process will be the same, however, you need to cook the mutton for 1 hour before adding the Yoghurt and another 1.5 hours after adding the yogurt. 
3. It has to be slow-cooking and believe me if you have time, this is the ideal process of cooking mutton Korma.

Serving Suggestion

Serve Mutton Korma hot with your choice of Roti/ Paratha/ Rice/ Pulao.