Mutton Korma Pot Pie - SK Khazana

Ingredients list for Mutton Korma Pot Pie - SK Khazana

• 400 grams Mutton boneless cut into 1 inch pieces
• 250 grams Ready-made puff pastry dough
• 1/2 cup Dessicated coconut
• 1 tablespoon White sesame seeds
• 1 tablespoon Poppy seeds
• 1 teaspoon Fennel seeds
• 8-10 Cashewnuts
• 4 tablespoons Ghee
• 2-3 Green cardamoms
• 2-3 Cloves
• 5-6 Black peppercorns
• 1 Bayleaf
• 1 inch Cinnamon stick
• 2 Onions medium, thinly sliced
• 1 1/2 tablespoons Ginger garlic paste
• 1 teaspoon Green chilli paste
• 2 Tomatoes medium, finely chopped
• 1/2 cup Yogurt
• 1 1/2 teaspoons Red chilli powder
• 1 12 tablespoons Meat masala
• Salt to taste
• 1 cup Fried onion
• Potatoes medium, peeled and cut into 1 inch cubes
• Refined flour (maida) for dusting
• Egg wash as required
• Onion seeds (kalonji) for sprinkling

Method

1. Heat a non-stick shallow pan, add desiccated coconut and dry roast on medium heat till golden brown. Transfer into a blender jar and set aside.
2. Place the same pan back on heat, add white sesame seeds, poppy seeds, fennel seeds and cashewnuts and dry roast on medium heat till fragrant. Transfer the roasted mixture into the same blender jar and allow to cool slightly.
3. Heat ghee in a pressure cooker, add green cardamoms, cloves, black peppercorns, bay leaf and cinnamon, mix and sauté till fragrant.
   Add onions, mix and sauté till they turn golden brown .
4. Meanwhile, add a little water to the roasted mixture in the blender jar and blend to a fine paste.
5. Add ginger-garlic paste and green chilli paste to the onion mixture and sauté till the raw smells disappears.
6. Add mutton and sauté on high heat for 4-5 minutes. Add tomatoes and mix. Add yogurt, mix and sauté well. Add the ground paste, mix and sauté till the fat separates.
   Add red chilli powder and meat masala and salt, mix well.
7. Put fried onions into a blender jar and blend to a coarse mixture. Add this to the mutton mixture and mix well.
8. Add potatoes and , mix well. Add 1½ cups water, mix and cover the cooker. Cook under pressure till 3-4 whistles are released.
9. Allow the pressure to be released completely. Open the lid and place it back on heat and cook till the mixture thickens.
10. Preheat the oven to 180° C.
11. Dust refined flour on the worktop, place the puff pastry dough on it and roll it into a thick sheet big enough to fit on the top of the baking dish.
12. Transfer the korma into a deep baking dish, place the puff pastry dough on top and press the edges. Trim and discard the extra dough hanging from the rim of the dish.
13. Press the edges with a fork to seal and and make a design. Brush egg wash on top and sprinkle a little kalonji.
14. Place the dish in the preheated oven and bake for 10-15 minutes.
    Take it out of the oven and serve hot.