In a muslin cloth place the whole coriander and cumin then wrap it.
Heat oil in a pan and fry the finely sliced onion and ginger garlic paste for a few minutes.
Add in mutton and the spice bag.
Fry the mutton until the onions are uniformly distributed.
Add the yogurt, coriander powder, red chili powder, turmeric, all spice powder, cardamom powder, fennel seeds, salt, nutmeg and mace powder.
Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender.
Now add the green chilies and increase the flame.
Cook until the gravy thickens.
The bhopali korma is now ready to serve.
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