Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Lunch

Korma - Mutton Style (Slow-Cooked Meat Curry)

Traditional 10. Korma - Mutton Style recipe

🧺 Ingredients

• 750g mutton (cut into 2-inch pieces)
• 30ml mustard oil
• 2 bay leaves
• 4 green cardamom pods
• 300g onions, thinly sliced (save half for raw garnish)
• 10ml ginger-garlic paste
• 2 green chilis, minced
• 120g tomatoes, chopped
• 125ml curd (yogurt)
• 2.5ml turmeric powder
• 10ml coriander powder
• 5ml red chili powder
• 10ml garam masala powder
• 1 pinch asafoetida
• Salt to taste
• Whole spices: 10ml fennel seeds, 10ml coriander seeds, 1 inch cinnamon, 1 star anise, 2 black cardamom, 5ml mustard seeds
• 500ml water
• 20ml coriander leaves, chopped

👩‍🍳 How to make Korma - Mutton Style

1. Dry roast whole spices (fennel, coriander, cinnamon, star anise, black cardamom, mustard) in dry pan for 1 minute until fragrant; set aside
2. Heat mustard oil to smoking point (180°C), then cool 10 seconds
3. Add bay leaves and green cardamom pods; crackle 5 seconds
4. Add thinly sliced onions in batches; fry 8–10 minutes until deep golden brown (not burned)
5. Remove half of fried onions, set aside for garnish
6. Add ginger-garlic paste to remaining onions; cook 1 minute until fragrant
7. Add minced green chilis and tomatoes; cook 3 minutes until tomato softens
8. Add mutton pieces; sear on high heat for 3 minutes, turning to coat with spices
9. Add turmeric, coriander, chili powder; stir 1 minute
10. Add roasted whole spices, garam masala, asafoetida; stir 30 seconds
11. Add curd slowly while stirring continuously to prevent curdling; cook 1 minute until boiling gently
12. Add water and salt; bring to rolling boil (high heat, 3 minutes)
13. Cover and reduce heat to low (simmer 45–50 minutes until mutton is tender)
14. Test: knife should pierce meat easily
15. If gravy is too thin, simmer uncovered 5 minutes more to reduce
16. Consistency should be thick, coating spoon
17. Remove from heat, stir in coriander leaves and reserved fried onions
18. ---

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