A fabulous recipe from Nepal though sauf isnt too commonly used in the cuisine there , except maybe in Rana homes. This recipe is from Cooking Delights of The Maharajas by Digvijaya Singh - it's really delicious - and tastes even more exquisite 12-24 hours later . I tweaked measurements and sharing what I did . Enjoy !
500 Grams Mutton- Leg & Shoulder.
125 Grams Ghee.
120 Grams Onions - Slice thin and evenly.
1 Heaped Teaspoon Salt.
120 Grams Curd.
1 Tablespoon Ginger Paste.
1.5 Heaped Teaspoons Coriander Seeds - Powdered.
1 Teaspoon Cumin Seeds Powdered.
1 Teaspoon Powdered Sauf.
2 Black Cardamom Powdered.
20 Black Peppercorn Powdered.
6" Stick Cinnamon Powdered.
10 Cloves/Laung Powdered.
A Pinch of Saffron - Dissolve in a bit of warm water.
1. Heat ghee , fry sliced onions till golden brown , then add meat and salt , bhuno a while . Now add just enough water to cook the meat till tender. I added a cup , and baked my meat in the oven tightly sealed for 30 minutes at 150C.
2.Whip curd , add all remaining ingredients , and mix into the now tender mutton. Stir well and cook on dum till curd dries up and only ghee remains. This korma doesn't have a gravy as such , and is delectable !