Mutton Korma is a popular Mughlai dish, from the region of India where meat is cooked slowly with spices, nuts and yogurt. It is a classic and rich fragrant dish served on many occasions and festivals.
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It originated from the royal kitchens of the Mughals back in the 16th century. The word korma is derived from the Urdu word “qorma” meaning “braise”. The korma is crafted by cooking mutton with spices and yogurt into a flavourful curry.
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It is traditionally prepared with lamb or goat meat with the incorporation of aromatic and balanced spices including cardamom, cloves, cinnamon and nuts. The tender meat and the creamy sauce of the curry make the base of the dish. The gravy often thickens with the addition of yogurt and cashew paste taking it to another level. On the contrary, the recipe offers a unique depth and authentic taste that remains popular in South Asian cuisine today.
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Ingredients
- Half cup ghee
- 2 Onions
- Kewra water
- 500 g mutton pieces
- 1 & half tsp ginger-garlic paste
- 8 cloved garlic
- Half cup full fat yogurt
- Half cup cashews
- 2 black cardamoms
- 8 green cardamoms
- 7 cloves
- 1 bay leaf
- Half tsp black peppercorns
- 1 small sized cinnamon stick
- Half tsp coriander powder
- Half tsp cumin powder
- 1 tsp deghi mirch
- 1 tsp salt
- 15 almonds
Step By Step Guide
Fry Onions
Add ghee in a deep pan and fry onions until golden brown, stirring frequently. Make sure it does not dry up and stick to the bottom of the pan and also avoid over-frying. Remove the caramelised onions and set aside, letting it to get crisp.
Cook Mutton
Add mutton along with the spices and ginger garlic paste and cook till the mutton turns brown. Cook for more minutes if needed over medium to high heat until they are completely brown.
Add Yogurt And Cashew Paste
Add yogurt and cashew paste and keep on stirring mixing everything properly. Cook for around 10 minutes until the oil separates from the sauce of the curry and it starts looking glossy.
Simmer The Curry
Add 400 ml water and bring everything to a boil. Cover the lid and cook for about 1 & half hours on low heat. During this time the caramelised onions will cool up which can be used in the next step.
Add Caramelised Fried Onions Into Korma
Crush the fried onions with your hands or in a processor until they are broken down into a fine texture. Open the lip and stir in the onions, cover it and cook for more 10 minutes. If the curry looks too dry you can put in more water and cook for a few minutes.
Add Kewra Water And Garnish
Pour in kewra water and add in some spices to adjust the taste. Also, adjust the salt and chillies if needed. Garnish with some almonds before serving.
