Serve mutton korma with indian flatbreads like naan, or plain paratha. Or pair with jeera rice, or egg pulao and a fresh kachumber salad for a hearty meal. Here I am, presenting yet another delectable meat dish. You’ll notice that several ingredients in this korma overlap with those in bhuna gosht or goat curry. However, the distinction lies in the cooking technique which of course, leads to a unique taste profile. You’re going to love this delightful meat dish! There are many versions of korma in indian cuisine ranging from mild (such as this white chicken korma) to vegetarian versions like paneer korma or navratan korma. I tasted meat korma for the first time in the fall of 2014 at my friend’s Thanksgiving table. It isn’t a dish from my childhood, but it has firmly secured it’s place in my repertoire ever since. This authentic mutton korma recipe is a gift from my dearest friend who graciously shared her tips & tricks with me. This variation stands in stark contrast to the heavy cream, nut pastes or coconut milk flavored korma from mughlai cuisine that you will usually find on restaurant menus.
What is Korma
Korma or qorma is a popular dish in the indian subcontinent. This delicious dish is extensively prepared in North India and Pakistan on special occasions. The technique of preparing traditional korma involves braising the meat or vegtables in a spiced yogurt or cream mixture. The authentic flavor of any korma relies on a vivid blend of spices, that are skillfully combined with yogurt, and then meticulously integrated with the meat. We dont add a lot of watrer, the liquid from yogurt and meat juices are primarily utilized in slow cooking. Korma dishes have roots in the royal kitchens from when the mughal empire ruled over India. Korma dishes are often also referred to as shahi korma because of their association with royal kitchens (shahi dastarkhwans). Korma curries are rich and indulgent and certainly not for an everyday, ordinary meal. Over the years, many interpretations of korma have developed across india. In restaurants, you will most commonly find mughlai korma made with ground nuts, white poppy seeds and heavy cream. The south indian rendition, or kurma is lighter and includes ingredients such as coconut milk.
About Mutton Korma
Then, there is this awadhi mutton korma in which meat is marinated in deep-fried onions, yogurt and fragrant spices before slow cooking. The taste profile of awadhi korma is mildly tangy, delicate, aromatic and very rich. Mutton korma is traditionally made with bone-in pieces of meat and slow cooked, both of which add rich and complex flavors to the dish. That said, you can certainly opt for boneless cuts like lamb leg or lamb shoulder in this recipe. While pressure cooker or instant pot can expedite the process, the deep flavors that result from a slow, leisurely cooking are non negotiable! My korma recipe is remarkably straightforward but requires a bit of advance planning. Start the night before by marinating thawed meat, whether it’s mutton, goat meat, or lamb meat. Marinate for 8-12 hours in a mixture of yogurt, spices, and the fried onions. The next day, all that’s left to do is slow cook this flavorful concoction, and you’ll have a delicious korma ready to enjoy.
What makes an authentic meat korma?
Its all about fried onions & sweet spices. While you go through this list, keep in mind that mughlai style korma is cooked slightly differently.
Crispy deep- fried onions are an essential component of authentic korma dishes. In South Asian cuisine, these fried onions, also known as “birista,” are simply sliced onions slowly deep fried in oil without the addition of any other ingredients. Most commonly you would see these fried onions being used in layers of biryani. You can either use store-bought fried onions or prepare them at home. Once onions are fried, they become sweet and nutty, and contribute a deep and flavorful element to the korma. Another key aspect of korma is the use of sweet-smelling spices that impart warmth without overwhelming spiciness. These aromatic spices include green cardamom, cinnamon, nutmeg, cloves, and mace. Thirdly, there is little to no turmeric powder in authentic korma. If its added, it is to push forward the color of red chilli powder or dye white korma sauce into yellowish. No fresh herbs like cilantro or mint. No tomatoes, the tang comes from yogurt. Some people liking using blanched almonds in their korma, you can add too, however I don’t.
How To Make Mutton Korma (Step By Step Pictures)
Deep Fry The Onions
Tip #1 - We are not going to cook the korma in that much oil. To make sure that onions fry properly and not get sweaty and turn into a paste, we need a lot of oil for deep frying.
Marination
Tip #2 - Marinating the meat in the cooking pot itself saves you an extra dish! Tip #3- Save the rest of the oil in which we deep fried the onions and use it for cooking any savory curry.
Slow Cook The Mutton Korma
Tip # 4 - The closer the marinated meat is to room temperature when you start cooking, the tender it cooks out. Straight out of the refrigerator mutton become chewy because the cold meat shrinks immediately as soon as you put it on stove. Tip # 5 - We don’t prefer falling off the bone meat, so the cooking times are mentioned accordingly. Please adjust as needed depending on the desired tenderness and size of meat pieces.
How To Use This Recipe To Make Chicken Korma
Use skinless bone-in chicken with a balance of lean and dark meat portions. Chicken cookes faster as compared to red meat. So don’t add the water in step 16 above before closing the lid of the cooking pot. Let chicken cook for 10-12 minutes, open the lid and see how much water it has released, you may adjust using ⅓ to ½ cup water. Rest of the recipe remains the same.
Recipe Tips
Cooking Pot - Use a non reactive cooking pot for cooking this korma. Cast iron pots are a big no. You could use enamaled cast iron (I do the same). Meat - Bone in gosht (meat) works best. Choose fresh, good quality meat with an assortment of lean and fatty cuts. You could use boneless lamb in this recipe to make lamb korma. Heat Levels- Korma dishes are much milder than regular meat curries, red chilli powder is mostly added for color. You may use some slit green chillies if you desire a kick. Fried Onions - Deep fried onions form the soul of korma. Take your time to fry the onions to golden brown and don’t skimp on oil while deep frying. Take care that the onions don’t turn black- makes them bitter and the taste of korma will be spoiled. Don’t skip marination - Yogurt in the marinade really tenderizes the meat and infuses it with flavor, marinate for atleast 4 hours. Yogurt - Since yogurt is one of the most important ingredients in this korma recipe, make sure that the yogurt is not too sour. Use whole yogurt for best taste. Creamy Korma- If you desire a creamy korma, add 1-2 tablespoon of ground almond or cashew paste to this recipe. Plan Leftovers - Korma dishes taste much better next day. You may double this recipe if you wish.
Serving Suggestions
Indian Flatbreads - Are the best vessel to scoop the luxurious korma sauce. You may serve doughy naan or flaky plain paratha on the side. Rice - Pair with jeera rice or steamed basmati rice. Royal feast - For a royal feast at home, serve goat korma with shami kebab or seekh kebab, jeera rice, naan, kachumber salad for a delighful indian night!
Troubleshooting
Tough Meat: Make sure that you bring the marinated meat to room temperature befor cooking. If the goat meat is tough, it may not have cooked long enough. Continue to simmer on low heat until the meat becomes tender. Curdled Yogurt - This is one of the most common problem with yogurt heavy sauces. Unfortunately, once curdled, there cannot be much done to save yogurt sauce. However, for future, always cook on low heat and in the beginning, you have to keep stirring until the yogurt warms up. Lack of Flavor: If your korma lacks flavor after it has finished cooking, adjust the salt, and consider adding a bit of garam masala powder for depth. A touch of red chilli flakes or chopped green chillies also help pep up the flavors.
