Mutton Qorma

Heat the oil/ghee in a deep pot or pan. Add the sliced onions and fry them over a medium to high heat, stirring often and keeping a very close eye on them to ensure they brown evenly.

Once the onions have turned a dark brown, use a slotted spoon to remove them and rest them spread out on a paper towel. Set aside.

Add the mutton, spices, ginger and garlic to the same oil as the onions were fried in. Fry this over a medium to high heat, until the mutton no longer remains pink, about 7 minutes.

Add in the yogurt and cashews paste. Fry everything well, stirring the entire time, until the oil begins to separate from the sauce of the curry and looks glossy - about 10 minutes.

Add in 900ml of water, bring everything to a boil and then cover with a lid and cook on a low heat for about 1.5-2hrs.

As the korma cooks, once the onions have cooled down completely and become crisp, crush them until they are broken down into a textured mixture.

Take the lid off and stir in the onions. Return the lid and cook for a further 5-10 minutes. If things are looking too dry, top the water up.

Add in the kewra water. Give everything a taste and adjust the chilli and salt if needed.

Garnish with almonds just before serving.