Experience the opulence of the Mughal era with this slow-cooked mutton korma. Featuring tender goat meat in a velvety, nut-based gravy infused with aromatic whole spices and a hint of kewra water.
Prep Time⏱ 25m
Cook Time🔥 60m
Calories🥗 540
Servings👥 4-5
How to Make It
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1. Fry the Onions: Heat ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove, let cool, and crush them into a coarse paste. Set aside.
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2. Bloom the Spices: In the same ghee, add whole spices (cardamoms, cloves, cinnamon, bay leaf) and let them crackle.
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3. Sear the Meat: Add the mutton pieces and sauté on high heat for 5-7 minutes until the meat changes color and is lightly browned.
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4. Add Aromatics: Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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5. Spice Base: Lower the heat and add red chili powder, coriander powder, turmeric, and salt. Add a splash of water to prevent burning and sauté until oil separates.
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6. Whisked Yogurt: Turn the heat to low. Gradually stir in the whisked yogurt, stirring constantly to prevent curdling. Cook until the oil floats on top again.
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7. Tenderize: Add 2 cups of warm water. Cover with a tight lid and slow-cook on low heat for 45-50 minutes (or 15-20 minutes in a pressure cooker) until the mutton is fork-tender.
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8. Thicken the Gravy: Stir in the crushed fried onions and the cashew paste. Add the nutmeg-mace powder and garam masala.
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9. Final Simmer: Simmer for another 5-10 minutes on low heat until the gravy reaches a thick, silky consistency.
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10. Aroma Boost: Stir in the kewra water and turn off the heat. Keep covered for 5 minutes before serving.
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11. Garnish: Decorate with ginger juliennes and serve hot with Khamiri Roti or Sheermal.