Mutton Korma

Introduction and History of Mutton Korma: A Regal Feast of Flavors

In the world of aromatic curries, Mutton Korma reigns as a true masterpiece, a dish that evokes regal opulence and tantalizing flavors. With its roots entrenched in the kitchens of ancient empires, Mutton Korma has traversed time to become a symbol of culinary elegance and sophistication.

A Heritage of Palate Pleasure

The origins of Mutton Korma are interwoven with the grandeur of the Mughal Empire, where culinary excellence was elevated to an art form. Derived from the Urdu word “korma,” which means “braised,” the dish’s inception is believed to have occurred in the royal kitchens of the Mughal emperors.

The Art of Slow Cooking

At the heart of Mutton Korma’s allure lies the slow-cooking technique that imparts it with a luxurious tenderness and depth of flavor. Tender mutton pieces are meticulously marinated and simmered with a medley of aromatic spices and rich ingredients that have been treasured for centuries.

A Symphony of Aromatics

Mutton Korma’s appeal lies not only in its tenderness but also in the symphony of aromatics that dance upon the palate. A harmonious blend of fragrant spices, including cardamom, cloves, and cinnamon, infuses the dish with a complexity that lingers with every bite.

A Dish of Celebrations

From grand banquets to intimate gatherings, Mutton Korma has transcended its royal beginnings to become a cherished dish of celebration. It graces festive tables, marking moments of joy and unity, as families and friends gather to partake in the decadent feast.

Passed Down Through Generations

As empires rose and fell, the legacy of Mutton Korma endured, passing through generations. The recipe evolved, adapting to local tastes and regional ingredients, while retaining the essence of its opulent heritage.

Conclusion

Mutton Korma is a testament to the timelessness of culinary artistry. With its roots in royal kitchens and its evolution through time, the dish carries within it the stories of empires and the refinement of palates. Each spoonful is an invitation to experience the flavors that have captivated rulers and commoners alike. As you savor the tender mutton, rich gravy, and intricate spices, you’re not just indulging in a meal; you’re experiencing a regal feast that has withstood the test of time and continues to enthrall with its ageless charm.

Serves: 4 People
Prep Time: 20min
Cooking: 1hr
Difficulties: medium

Ingredients

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For Cooking

500g mutton cut into pieces
2 large onions finely sliced
1/2 cup yogurt beaten
1/4 cup cooking oil or ghee
2teaspoons ginger paste
2 teaspoons garlic paste
1/2 teaspoon turmeric powder
1teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon cardamom powder
Salt to taste
1/2 cup cashew nuts, soaked
1/4 cup fresh cream
Fresh coriander leaves chopped
Fresh mint leaves chopped
Saffron strands soaked in milk (for garnish)
Slivered almonds (for garnish)

For Dressing

Nutritional Information

Calories
400
Total Fat
30g
Saturated Fat
7g
Cholesterol
80mg
Sodium
500mg
Total Carbohydrates
15g
Dietary Fiber
2g
Sugars
4g
Protein
20g

Procedure

Conclusion: Mutton Korma, with its luxurious blend of spices and tender meat, is a true masterpiece of Indian cuisine. The creamy gravy, infused with the richness of cashew nuts and aromatic spices, makes every bite a delight for the senses. Whether you’re savoring the classic mutton version or opting for the chicken variation, Mutton Korma is a dish that never fails to impress.

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Heat oil or ghee in a heavy-bottomed pot. Add sliced onions and sauté until golden brown
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Add ginger paste and garlic paste. Cook until the raw smell disappears.
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Add mutton pieces and sear them until they turn brown on all sides.
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Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a couple of minutes.
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Pour in beaten yogurt and cook until the mixture is well-incorporated and the oil starts to separate.
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Add garam masala powder, cardamom powder, and half of the chopped mint and coriander leaves.
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In a blender, blend soaked cashew nuts into a smooth paste. Add the cashew paste to the pot and mix well.
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Add water as needed and bring the mixture to a gentle simmer. Cover and cook until the mutton is tender.
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Stir in fresh cream and cook for a few more minutes.
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Garnish with saffron-soaked milk, slivered almonds, and the remaining chopped mint and coriander leaves.

Dawood Ali Mian

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.