Lingkan Reang
Fry sliced onions in oil/ghee until dark brown, then set aside to crisp.
Cook mutton with spices, ginger, and garlic until browned.
Add yogurt and cashew paste, cook until oil separates.
Add 900ml water, bring to a boil, cover, and cook on low for 1.5-2 hours.
Crush cooled onions and stir into the korma.
Add kewra water and adjust seasoning.
Garnish with almonds and serve.