Simmer mutton in water. Add salt and cook on low flame until meat becomes tender.
Separate the cooked meat from the stock (yahkni) and save it for later use.
Heat oil and fry a large sized onion until golden.
Add the cooked (boiled) mutton, ginger and garlic paste and fry for 2 minutes.
Then add 1 cup yogurt and korma masala. Add little bit salt if needed.
Continue by adding red chili powder and whole red chilies.
Now add the mutton stock (yakhni) that you had kept aside for later use.
Cover the pan with lid and cook on medium flame for 15 minutes.
Add whole spice powder (garam masala) and few drops of kewra water. Cover the pan again and simmer it for 2 minutes.
Afghani Korma is ready to be served.
