• Firstly, clean the mutton, wash it well and marinate it by adding salt, red chilli powder, turmeric powder, ginger garlic paste and set aside for 15 minutes.
• In a vessel add water, salt, diced potatoes and boil them.

For korma paste:

• Take a pan, heat it, add desiccated coconut pieces, dry roast it for few minutes and put it aside.
• Into the same pan add almonds, dry roast them and take them out.
• Add cashews, dry roast them and take them out of the pan.
• Add charoli seeds, dry roast for few seconds and remove them.
• Add sliced onions into the pan, add little oil all over the onions and roast for few minutes until they turn slight brown and take them out.
• Take a blender, into it add roasted coconut, kaju, badam, charoli seeds(chironji), blend into a powder, add roasted onions at this stage, blend everything into a paste by adding very little water.

For cooking the mutton korma:

• Take a cooking vessel or pressure cooker, add oil and heat it.
• Add cinnamon stick, cloves, cardamoms, add slit green chillies and saute well.
• Add marinated mutton mixture and mix well.
• Roast the mutton well for few minutes until oil starts leaving the sides.
• Add the blended korma paste, mix well.
• Cook it for few minutes on low flame by covering the lid.
• Keep stirring in between.
• Cook until oil leaves the sides of the masala.
• At this stage add beaten yogurt, mix well.
• Add coriander seeds powder, garam masala powder, black pepper powder, mix well.
• Cook for about 5 minutes on low flame.
• Add water about two to three cups and pressure cook the mutton or cook the mutton until it gets tender.
• Check if the mutton gets tenderized.
• Add the boiled potatoes into the korma.
• Add mint leaves, coriander leaves and check the taste for salt.
• Cook for 4-5 minutes.
• Switch off the flame.
• Add lemon extracted juice all over the korma and mix.
• Serve hot with pulao or rice or roti!!!