SERVES 6
Korma is a popular dish from the Mughlai cuisine in India where the meat is slow-cooked in yogurt and a masala of cashew with medley of spices. The word “korma” is derived from the Urdu word “qorma” which means braising. While this recipe uses mutton or goat, kormas can also be made from lamb or chicken. This flavorful yet mildly spiced curry can be served with steamed rice or warm naan.
2 lbs mutton (goat meat). You can also use lamb meat
6-8 clove
1 inch cinnamon stick
8-10 black peppercorns
5-6 green cardamoms
2 black cardamoms
12-15 cashew nuts
1 cup red onions, finely chopped
4 tbsp ghee (clarified butter)
4 tbsp vegetable oil
4 tsp ginger-garlic paste
1 cup yogurt
2 tbsp coriander powder
1 tbsp Kashmiri red chili powder
2 dried Kashmiri red chilies
1 green chili finely chopped
1 tsp Turmeric powder
½ tsp Cumin powder
Salt to taste
12-15 strands of saffron (Soaked in 2 tbsp of warm water.)
2-3 drops kewra extract (optional)
1 tbsp of finely chopped cilantro
1 Roast the cloves, cinnamon stick, black peppercorns, green cardamoms, black cardamoms, and cashew nuts in a pan on medium-high heat, shaking the pan constantly, till they start releasing their fragrance, about 3-4 minutes. Remove from heat and place them in a blender.
2 In the same pan, heat 1 tbsp of the ghee and 1 tbsp of the oil and sauté the onions till they are browned. Add the onions to the roasted spices in the blender.
3 Grind the mixture to a fine paste (masala) after adding 1/3 cup of water.
4 Heat the remaining 3 tbsp of oil and 3 tbsp of ghee in a pan with a heavy bottom. Add the mutton and fry on high heat, stirring constantly till it is uniformly browned, about 5 minutes.
5 Add the masala, ginger-garlic paste, and green chili. Mix well and cook for 2-3 minutes.
6 Add the yogurt, coriander powder, Kashmiri chili powder, dried Kashmiri chilies, turmeric powder, cumin powder, and salt, and mix well. Continue cooking for another 5 minutes while stirring frequently.
7 Add 2 cups of water, cover, and cook on low heat for about 45 minutes to an hour, till the meat is tender.
8 Add the saffron soaked in the warm water and 2-3 drops of the kewra extract. Add more water if needed and cook for another 5 minutes. The gravy should be thick and coat the side of a spoon. Remove from heat and garnish with the chopped cilantro.
Serve hot with steamed basmati rice or warm naan.
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