Mutton Korma, A recipe from Delhi

I just cooked a variation of a recipe from Priti Narain's recipe book called The Essential Delhi Cookbook. Its called KORMA DILPASAND in her book. I like a little more spice than she mentions and also like to cook the masala longer before adding the meat and other ingredients. She mentions in her book that "The recipes in the book are of the muslims, Kayasths, Banias and Khatris. These were the four main groups of people who settled in Shahjehanabad, which became Delhi.

1 kg mutton pieces
3-4 pieces cinnamon sticks 1" each
2 bay leaves
8 green cardamoms
10-12 cloves
1/2 teaspoon black peppercorns
Large pinch of mace flakes
5 medium onions 1 tablespoon garlic
1 tablespoon ginger
2 tablespoons coriander seeds
8 whole dried red chillies
1/2 cup ghee/ oil
salt to taste
2 cups curd
1 teaspoon garam masala powder

Put the mutton in a pan with cinnamon, bay leaves, cardamoms, cloves, peppercorns, and mace. Cover with water, bring to a boil and then simmer for half an hour.
Grind one third of the onions with garlic, ginger, red chilies and coriander seeds.
Slice the rest of the onions fine. Heat oil and fry the sliced onions till golden. Remove with a slotted spoon and keep aside.
Fry the ground onion masala for 6-8 minutes. Keep stirring.
Drain the meat and discard the whole spices. Keep the stock aside.
Add meat to the frying masala. Fry for 5-6 minutes. Add the stock. Add the salt.
Take the fried onions and grind coarsely with the curd. Add this to the meat.
Add the garam masala powder.
Cover and cook till meat is tender.
Garnish with chopped coriander leaves.