Mutton Korma, rooted in rich culinary heritage, is a delightful dish that makes everyone’s mouth water. Cooked gently to perfection, it features tender pieces of mutton coated in a velvety gravy made from yogurt, aromatic spices, onions, and a touch of ghee. The result is a rich, creamy delicacy with a melt-in-your-mouth texture.
What makes it perfect for winters is its comforting and soothing quality, especially for those dealing with seasonal ailments like coughs and colds. The warm, aromatic gravy provides not only a burst of flavour but also a sense of relief during chilly weather.
If you're tempted to savour this classic dish, we've outlined a simple recipe by Ranveer Brar to help you prepare Mutton Korma effortlessly at home.
In a bowl, combine curd, ginger-garlic paste, degi red chili powder, turmeric powder, coriander powder, and cumin powder. Mix thoroughly and set aside.
In a shallow pan, add black cardamom, black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick, shahi jeera, mace, and salt to taste.
Dry roast the spices on moderate heat for 4-5 minutes, then transfer them to a grinder jar and grind into a fine powder. Keep the spice mix aside for later use.
Heat ghee and oil in a lagan or handi. Once hot, add a cinnamon stick, bay leaf, and black cardamom, letting them splutter.
Add mutton to the handi and sauté for 2-4 minutes over medium flame until lightly browned.
Add sliced onions and salt to taste, then sauté until the onions turn light brown.
Pour in the curd mixture and continue sautéing for 5-10 minutes until the spices are well-cooked and aromatic.
Add water, cover the handi with a lid, and cook the mutton until it becomes tender.
Once the mutton is cooked, add saffron water, kewra water, and cashew paste. Mix well to blend the flavours.
Finish the dish by adding the prepared ground masala and fresh coriander leaves. Stir well to incorporate all the flavours.
Transfer the Lucknowi Mutton Korma to a serving dish and garnish with a sprig of coriander.
Serve hot with roti or your preferred bread.
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Mutton Korma, a dish from Lucknow, is perfect for satisfying both your taste buds and your soul.
Mix curd, ginger-garlic paste, chili powder, turmeric, coriander, and cumin powder in a bowl. Set aside.
Dry roast whole spices (cardamoms, cloves, peppercorns, bay leaf, cinnamon, shahi jeera, mace) with salt for 4-5 minutes, grind into powder.
Heat ghee and oil in a handi, add cinnamon, bay leaf, and black cardamom. Let them splutter.
Add mutton, sauté for 3-4 minutes, then add onions and salt. Cook until onions turn light brown.
Add the curd mixture, sauté for 5-10 minutes until spices cook well.
Pour in water, cover, and cook until mutton is tender.
Add saffron water, kewra water, and cashew paste. Mix well.
Finish with ground spice mix and coriander leaves. Stir to combine.
Serve hot, garnished with coriander, alongside roti or rice.
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