Mutton Korma

Mutton Korma, is a delicacy from the royal kitchens of the Mughals. Mughali cuisine is not for those following a diet. It is a cuisine of foodies.

I have come across zero-oil Mughlai cuisine.

Hello !!! Mughlai ? zero -oil ?? That doesn’t remain a Mughlai – it is a mutation !!

Over the centuries, Mughlai cuisine has evolved and adapted. But let’s keep it at that and not make it a cross- process

What is a Korma ? Korma is usually about the marination, where the marinade is made of hung curd, roughly ground spices and ginger and garlic. The longer the marination, the tastier and juicier the dish will be.

Mutton here is the meat of an adult goat. Though I have used ‘khasi’ mutton. ‘Khasi’ is the meat of a castrated goat. Castration is also called Wethering. Wethering of male goats is usually done when they are not needed for breeding. Wethering presents a number of health benefits, including a decrease in many diseases and conditions.

Among Bengalis, ‘khasir mangsho’, meat of a wethered goat, is very sought after.

Here’s what I did………….

INGREDIENTS

500 grams – mutton

1/4 cup – onion paste

1 cup – finely sliced onion

1/2 cup – hung curd

1 1/2 tsp – ginger paste

1 1/2 tsp – garlic paste

1 tsp – tumeric powder

1/2 tsp – coriander powder

1 tsp – cumin powder

1 tsp – red chili powder

1/2 tsp – black pepper powder

1/2 tsp – garam masala

2 sticks – cinnamon

2 nos – green cardamom

1 nos – star anise

1 tsp – sugar

1/4 cup – oil or clarified butter (ghee)

few drops of kewra (Panadanas water or essence)

salt to taste

METHOD

Rinse the mutton well. Drain.

In a large bowl, beat the curd. Add all the spice powders mentioned, along with onion paste, ginger and garlic paste, sugar and 1 tsp salt. Blend all together, gently. Add the mutton pieces and marinate for atleast 3 hours.

For better result, marinate overnight.

Heat oil or clarified butter in large pan. Temper with cinnamon, cardamom and star anise. Add the chopped onion and fry till golden in color. Tip in the marinated mutton.

Lower the heat. Cover and cook for 45 mins or till meat is done, stirring occasionally. Add the kewra water just before taking off fire.

You can use your choice of garnish (optional).

Serve hot with chapati or naan.

 

Taking this over to join Angie@The Novice Gardener, and our co -hosts this week – Juju @Cookingwithauntjuju and Amanda@The Chunky Chef for the Fiesta Friday party #69.

Happy FF !! 😀

 

Happy cooking !! 🙂

Cheers !! 😀

 

 

Advertisement