Mutton Korma
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A rich and flavorful mutton curry with historical roots in Mughal cuisine, traditionally cooked in desi ghee and known for its aromatic and tender qualities.
02:00:00 total
Serves 4
medium
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Ingredients
- mutton - watch the video to see (preferably bone-in pieces)
- desi ghee - watch the video to see (used for cooking)
- yogurt - watch the video to see (for marination and sauce base)
- onions - watch the video to see (fried until golden brown)
- ginger-garlic paste - watch the video to see (for flavor)
- whole spices - watch the video to see (such as cardamom, cloves, cinnamon, bay leaves)
- ground spices - watch the video to see (including coriander, cumin, turmeric, red chili powder)
- salt - to taste (seasoning)
- cream or nuts paste - optional, watch the video to see (for richness and texture)
Instructions
- Prepare the mutton: Clean and cut the mutton into pieces suitable for curry.
- Marinate the mutton: Marinate mutton with yogurt, ginger-garlic paste, ground spices, and salt. Let it rest for some time to absorb flavors.
- Fry onions and spices: Heat desi ghee in a pan, add whole spices and fry until aromatic. Add sliced onions and fry until golden brown.
- Cook the mutton: Add marinated mutton to the pan, cook on medium heat until the meat is tender and the oil separates.
- Add cream or nuts paste: Optionally add cream or ground nuts paste to enrich the curry and cook for a few more minutes.
- Final seasoning and simmer: Adjust salt and spices, simmer the curry until desired consistency is achieved.
- Serve: Serve hot with naan, roti, or rice.
