Mutton Korma

INGREDIENTS

• 500g mutton (bone-in pieces)
• 1 large onion, finely sliced
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup yogurt (whisked)
• 1/4 cup cashew nuts (soaked in water for 15 minutes)
• 1/4 cup melon seeds (soaked in water for 15 minutes)
• 1/4 cup poppy seeds (soaked in water for 15 minutes)
• 2 tbsp fresh cream
• 1 tsp garam masala powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2-3 green cardamoms
• 1-2 cinnamon sticks
• 4-5 cloves
• 1 tbsp ghee (clarified butter)
• Salt to taste
• Fresh coriander leaves (for garnishing)
• 1-2 cups warm water (for cooking)

Recipe

Step 1: Prepare the Spice Paste

- In a blender, grind the soaked cashew nuts, melon seeds, poppy seeds, and a little water to make a smooth paste.

- Set the paste aside.

Step 2: Sauté the Whole Spices

- Heat ghee in a large pot over medium heat.

- Add the cardamoms, cinnamon sticks, and cloves. Sauté them for a minute until they release their aroma.

Step 3: Cook the Onions

- Add the finely sliced onions to the pot and sauté them until they turn golden brown, about 8-10 minutes.

Step 4: Add Ginger-Garlic Paste and Tomatoes

- Add the ginger-garlic paste and sauté for another minute.

- Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Step 5: Cook the Mutton

- Add the mutton pieces to the pot and sear them on all sides until they turn brown.

- Stir the mutton with the spices, coating it well with the masala.

Step 6: Add the Yogurt and Spice Powders

- Add the whisked yogurt, red chili powder, turmeric powder, and salt to the pot. Stir well to combine.

- Cook for 5-7 minutes until the oil starts separating from the masala.

Step 7: Add the Spice Paste

- Add the prepared spice paste (from step 1) to the pot.

- Stir the paste into the curry and cook for 5 minutes.

Step 8: Add Water and Slow Cook

- Add warm water (about 1-2 cups) depending on your desired curry consistency.

- Cover the pot and cook on low heat for 45 minutes to 1 hour, or until the mutton becomes tender and the curry thickens.

Step 9: Finish with Fresh Cream

- Add the fresh cream to the curry and stir to combine.

- Let it simmer for an additional 5-10 minutes, allowing the cream to incorporate into the curry.

Step 10: Garnish and Serve

- Garnish the Mutton Korma with freshly chopped coriander leaves.

- Serve hot with steamed rice, naan, or paratha.

Bonus Tip:

- For a richer taste, you can add a tablespoon of ghee just before serving.