MUTTON KORMA RECIPE

Ingredients

• 1 kg Mutton (bone‑in, pieces) (Include neck, shank, and shoulder pieces for flavor)
• 400 g Plain Yogurt (Unsweetened, not overly sour; whisk before adding)
• 350 g Onion (Thinly sliced for birista (about 5 medium onions))
• 500 ml Neutral Cooking Oil (Vegetable, canola or mustard oil; keep some for birista and later cooking)
• 2 tbsp Coriander Powder (Freshly ground if possible)
• 2 tbsp Red Chili Powder (Mild Indian chili powder)
• 1 tbsp Kashmiri Red Chili Powder (Adds color and moderate heat)
• 1 tbsp Ginger Garlic Paste (Fresh or store‑bought)
• 4-5 Green Cardamom Pods (Whole, lightly crushed)
• 4 Cloves (Whole)
• 2 tbsp Korma Spice Blend (ground) (Blend of 1 large cardamom, 5 small cardamoms, 1 green cardamom, ½ nutmeg flower, a small piece of nutmeg, and 1 inch cinnamon stick, ground to powder)
• to taste Salt
• as needed Water (Adjust gravy consistency)
• 1 drop Kewra Water (Optional; adds floral aroma)
• 2 tbsp Fresh Coriander Leaves (Chopped, for garnish)

Instructions

1. Slice the Onions

   Peel 350 g of onions and slice them thinly using a mandolin or a sharp knife. Aim for uniform, paper‑thin rings.

   Time: PT5M

2. Fry the Birista

   Heat about 400 ml of neutral oil in a deep pan until it reaches 150‑165 °C (use a thermometer or test with a small onion slice). Add the sliced onions and fry on medium‑high heat, stirring constantly, until they turn light golden‑brown and become crisp.

   Time: PT12M

   Temperature: 150-165°C

3. Drain and Cool the Birista

   Using a fine mesh strainer, lift the fried onions, let excess oil drip, then place them on a plate lined with paper towels. Lightly press with a fork to remove residual oil and let cool completely.

   Time: PT3M

4. Prepare the Korma Spice Blend

   Combine 1 large cardamom, 5 small cardamoms, 1 green cardamom, half a nutmeg flower, a small piece of nutmeg, and a 1‑inch cinnamon stick in a spice grinder. Grind to a fine powder and set aside (about 2 tbsp).

   Time: PT5M

5. Marinate the Mutton

   In a large mixing bowl, combine 1 kg bone‑in mutton pieces, 400 g yogurt, 2 tbsp coriander powder, 2 tbsp red chili powder, 1 tbsp Kashmiri chili powder, 4‑5 green cardamom pods, 4 cloves, 1 tbsp ginger‑garlic paste, and salt. Mix gently and let rest for 10 minutes.

   Time: PT10M

6. Heat the Pot and Add Reserved Oil

   Place the heavy‑bottomed pot on high flame, add about 3 ladles (≈150 ml) of the reserved birista oil, and let it heat.

   Time: PT2M

7. Fry the Mutton

   Add the marinated mutton to the hot oil. Stir‑fry on high flame for about 10 minutes, allowing the meat to sear and release its juices.

   Time: PT10M

8. Simmer Until Mostly Cooked

   Reduce flame to low, cover the pot with a lid, and let the mutton simmer for roughly 50 minutes, or until it is about 80 % tender. Check every 10‑15 minutes, stirring lightly and adding a splash of water only if the pot looks dry.

   Time: PT50M

9. Add Crushed Birista and Adjust Consistency

   Gently crush the cooled birista into coarse crumbs and add to the pot. Sprinkle an additional 1 tbsp coriander powder, stir, and add hot water as needed to achieve a slightly thick but pourable gravy.

   Time: PT10M

10. Finish with Korma Spice Blend and Season

    Stir in the prepared korma spice blend, taste, and adjust salt. If desired, add a single drop of kewra water for a subtle floral note. Cook on high flame for another 5 minutes, allowing the spices to meld.

    Time: PT5M

11. Rest the Korma

    Turn off the heat, keep the pot covered, and let the korma rest for 15‑20 minutes. This steam‑sets the gravy and makes the meat extra tender.

    Time: PT15M

12. Serve

    Garnish with chopped fresh coriander leaves and serve hot with khameeri roti, naan, or steamed basmati rice.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

8 g

Fat

35 g

Fiber

1 g