Mutton Korma goes well with both rice and chapatti. Some special occasions, such as Eid, are never complete without Biryani and Mutton Korma! We at the Slurrpy Kitchen don’t even wait for any special occassion to cook this dish. We just made an authentic, finger-licking Korma that comes from the heart of Pakistani cuisine.
Although not a quick fix and requires time, this korma is completely worth the effort and apart from assembling the ingredients, its all in a pot’s story. Let’s begin.
- Cumin seeds: 1 tbsp
- Coriander seeds: 4 tsp
- Cayenne pepper: 1-2 tsp
- Saffron threads: 1 tsp
- Hot milk: 3 tbsp
- Ghee or clarified butter: 6 tbsp
- Onions, chopped: 2, medium
- cardamom pods & cinnamon sticks: 5 nos. each
- Cloves: 4
- Bay leaves: 3
- Fresh ginger: 1”, grated
- Garlic cloves: 4, large, minced
- Boneless lamb/ goat mutton: 750 grams, cut into small pieces
- Yogurt: 1 cup
- Heavy cream: A quarter cup
- Rose water: 1 tbsp
- Blanched almonds: A quarter cup
We will follow this step by step:
- Grind the cummin, coriander and pepper and keep aside.
- Soak the saffron in milk and keep aside.
- In a wok or large pan, add ghee and heat.
- To the heated ghee add onions, bay leaves and cloves.
- When the onions turn brown, add ginger and garlic, all the while scraping the bowl.
- To this, add the ground spices and toast well. You will understand it is done when it is aromatic.
- Pat-dry the meat pieces, add them to the mixture and mix well.
- After around 10 min, start adding yogurt, little bit at a time, and keep mixing.
- Splash in a little water if needed.
- Cover and cook in simmer for almost 45 min.
- Add salt and cream and cook for another 15-20 min. Stir-in the saffron and rose water.
- Fry the almonds and garnish.
Serve with pilaf, bread or plain long-grained rice!