1. In muslin cloth places the whole coriander and cumin and wrap. Heat oil in a pan and fry the finely sliced onions and ginger and garlic paste for a few minutes. Add in ½ kg mutton and the spice bag. Fry the mutton until the onions are uniformly distributed.
2. Add the yogurt, cumin powder, red chili powder, turmeric; all spice powder, nutmeg and mace powder, and cardamom powder and fennel seeds.
3. Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender. Now add the julienne cut green chilies and increase the flame .Cook until the gravy thickens .The Bhopal korma is now ready to serve.