Mutton Korma Recipe

 Korma Recipe

Ingredients:

For the Korma Sauce:

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely sliced
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• ½ cup plain yogurt (whisked)
• 2 tablespoons cashews or almonds (soaked and blended into a paste)
• 1 cup water or stock
• Salt to taste

For Protein or Vegetables:

• 500g chicken, lamb, paneer, or mixed vegetables (like potatoes, carrots, peas, and cauliflower)

Optional:

• 2 tablespoons cream (for extra richness)
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Base:

1. Heat oil or ghee: In a large pan, heat oil or ghee over medium heat.
2. Add whole spices: Add the cardamom pods, cloves, cinnamon stick, bay leaf, and cumin seeds. Sauté for a minute until fragrant.
3. Cook onions: Add the finely sliced onions and cook until golden brown, stirring often. This may take 8-10 minutes. The caramelized onions add depth to the korma's flavor.

2. Add the Spices:

1. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell goes away.
2. Add powdered spices: Add turmeric, coriander powder, red chili powder, and garam masala. Stir well and cook for another minute.

3. Cook the Protein or Vegetables:

1. Add protein/vegetables: If using chicken or lamb, add it now and cook for 5-6 minutes until browned. If using vegetables, sauté them for a few minutes.
2. Add yogurt: Reduce the heat to low and gradually stir in the whisked yogurt, a little at a time, to prevent it from curdling. Keep stirring continuously.
3. Add nut paste: Add the cashew or almond paste and mix it well. This gives the korma its creamy, rich texture.

4. Simmer the Korma:

1. Add water/stock: Pour in 1 cup of water or stock, stir well, and cover the pan. Let the korma simmer on low heat for 20-25 minutes if using chicken or vegetables. For lamb, simmer for 40-50 minutes until the meat is tender.
2. Optional: Stir in the cream for extra richness in the last 5 minutes of cooking.

5. Serve:

1. Garnish: Garnish with fresh coriander leaves and a few slivers of almonds or cashews.
2. Serve: Serve hot with naan, roti, or basmati rice.

Tips:

• For a vegetarian version, paneer or mixed vegetables can be used in place of meat.
• To enhance the flavor, you can lightly toast the cashews or almonds before blending them into a paste.

Enjoy the rich and flavorful Korma!