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Mutton Korma

Mutton Korma is a perfect blend of mutton, richly palatable gravy enriched with yoghurt, nuts, and spices. The dish is famous all across the nation but also a globe-trotter for all those foodies who are seeking a wanderlust taste. This old Delhi style recipe is to look out for, where traditionally these are made in large degh or handi and served with an amazing naan. The anatomy of the dish has been depicted in this video where the meat from the raan is highly advised to use, along with the birista paste which is a key essential paste while making the brown gravy, the beaten yoghurt, hand full of cashews, and almonds to give it a delectable and enriched flavour, lastly the hand full of selectable robust spices. The dish is best enjoyed with delightful Indian breads, - Butter Naan, Khamiri Roti, Tandoori Roti, and many more





INGREDIENTS

  • 750g of Mutton (Curry cut from the raan)
  • 4tbsp of Vegetable Oil
  • 2 Cinnamon Stick
  • 1tbsp Black Peppercorns
  • 2 Black Cardamom
  • (6 -8) Cloves
  • (5 - 7) Green Cardamoms
  • 1tsp Cumin Seed
  • 2 Bay Leafs
  • 2 Mace
  • 1 Nutmeg
  • Birista of 3 Onions
  • (8 - 10) Garlic Cloves
  • 1 inch Ginger
  • (5 - 8) Cashew Nuts
  • (15 - 20) Almonds
  • 1tsp Turmeric Powder
  • 1½ tbsp Red Chili Powder
  • 1tbsp Coriander Powder
  • 1 Cup Yoghurt





METHOD

  1. Slice the onions and fry till they are golden brown. Once done place them in a rack and let them cool down.
  2. In a blender add the birista, nuts and ginger – garlic; make a fine paste out of it.
  3. Remove the paste to a bowl and clean. In the blender, add mace and nutmeg and grind to a coarse powder.
  4. In a kadhai heat some oil, add the whole spices and sauté on low flame in order to incorporate the flavours and prevent it from burning.
  5.  Now add the mutton pieces and sauté on medium flame until the fat renders.
  6. Add the powdered spices and cook till the oil separates. Cook the spices on low flame otherwise it will burn.
  7. Once the oil separates from the spices add the brown onion paste and yoghurt. Immediately turn off the flame and mix them thoroughly.
  8. It is very crucial to mix it while the flame is off otherwise the yoghurt will curdle and the brown paste will turn bitter in taste as the birista is already cooked.
  9. Once mixed, put it back on low flame for (15 -20) minutes.
  10. Give it a gentle stir in between and now add it to a pressure cooker and cook till three whistles.
  11. Do not open the lid of the pressure cooker till it cools down or else it will hamper the flavour of the dish.
  12. Check that the oil must surface to the top and finally add the coarsely ground mace and nutmeg powder, ghee, garam masala powder and birista. Give it a final last mix.
  13.  Lastly, gobble it down, with some garlic naan, onion laccha green chillies. 

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