Mutton Korma

Mutton Korma has roots in Mughlai cuisine, going all the way back to the days of the Mughals- who, with their love for opulence and detail, left a deep imprint on the region’s food. This dish is all about slow cooking, patience, and spice. The meat simmers gently, soaking up every bit of flavor, until it turns velvety tender and the gravy turns thick, warm, and rich. Over the years, Korma has traveled- like we all do. In Awadhi kitchens, with saffron and rosewater, down south, with its take on coconut, curry leaves, or even a hint of fennel. Some versions go extra indulgent, using almonds, poppy seeds, or cashews for that extra velvety finish. These days, most of us are juggling a dozen things at once, so pressure cooking steps in- and honestly, it’s not the worst shortcut. But this version? It sticks pretty close to the old ways. Ideally, you start the day before- let the mutton marinate, let the spices settle in and do their quiet magic. When it’s cooking, you sort of need to be around though, near enough to give it a stir, a nudge, a taste. It’s a bit of a process, sure. But what you get in the end is totally worth it: deep, bold, comforting, and full of history in every bite @sarchakra

PREP TIME: 20 mins plus marination

COOK TIME: 2 hours

YIELDS: Serves 6

Ingredients

• Mutton (goat meat)1 kg
• Mustard oil 6 tbsp, divided
• Yogurt 4 tbsp
• Salt to taste
• Turmeric 2 tsp
• Fried onions (beresta) ¼ cup
• Kashmiri chili powder 1 tbsp
• Coriander powder 2 tbsp, divided
• Red chili powder 1 tbsp plus 2 tsp
• Whole peppercorns 10
• Shahi jeera 1 tsp
• Bay leaf 1
• Green cardamom 3-4, divided
• Black cardamom 1
• Mace 1, crushed, divided
• Cloves 3-4, divided
• Cinnamon 2 inches
• Garlic 2 tbsp, divided
• Ginger 2 tbsp, divided
• Garam masala powder 2 tsp
• Cashews a small handful
• Sugar 1 tbsp
• Ghee 2 tbsp (divided)
• Kewra water 1 tbsp
• Potatoes (optional) 2, peeled and cut into large cubes
• Cardamom powder ½ tsp
• Garam masala powder 1 tsp

Method

• In a large bowl add yogurt, 1 tbsp garlic paste, fried onions, salt, 2 tsp red chili powder, Kashmiri chili powder, shah jeera, 1 tbsp coriander powder, 2 cloves, half of the cinnamon, 2 green cardamom, ½ of the crushed mace, and whole peppercorns. Mix. Add the mutton. Marinate overnight or for at least 1 hour.
• Grind the cashews. Keep aside.
• In a large pan add 5 tbsp mustard oil and 1 tbsp ghee. Temper the oil with bay leaf, add the rest of the green cardamom, cinnamon, cloves, and the black cardamom. Let it sizzle.
• Add the marinated meat. Cook on high for 10-15 mins. Add the rest of the garlic paste, 1 tbsp ginger, coriander powder and red chili powder. Cook again till the spices turn aromatic.
• Add 2 cups of hot water. Cover and cook until done. This should take anywhere between 1 ½ to 2 hours. Intermittently check the water level to make sure the spices do not stick to the pan.
• In a pan add 1 tbsp mustard oil. Add the cubed potatoes. Fry the potatoes for 5 mins or so till golden on all sides.
• After 1 hour, add the fried potatoes to the meat curry. When the potatoes are nearly done, add the cashew powder. Continue to cook till the meat is ready.
• Add kewra water, garam masala powder, sugar, 1 tbsp ghee and the rest of the ginger to the Korma. Cover and leave it for 10 mins.

Notes

Fried onions or beresta is easily available in Indian groceries. Remember to get the vegetarian ones that are cooked in vegetable oil and not lard. You can also make your own fried onions from scratch if you want. This step saves a lot of time!

Traditionally Korma does not contain potatoes. But I love potatoes with meat. Fell free to omit if that’s what you’d prefer.

For a total of nearly 2 hours I needed about 4 cups of water. If using the pressure cooker you will not need that. 2 cups of water in the initial stage will do instead of cooking on a simmer.

For a creative twist, use roasted almonds or finely grated coconut.

Garnish with fresh coriander leaves.

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