Mutton Korma

Step-by-Step Instructions

1. 1

   Begin by marinating the mutton pieces. In a large mixing bowl, combine the mutton with yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, and lemon juice. Mix thoroughly, ensuring the mutton is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour; longer is better for deeper flavors.

2. 2

   In a heavy-bottomed pot or a kadhai, heat the cooking oil over medium heat. Once hot, add the thinly sliced onions. Sauté the onions until they turn golden brown, which should take about 10-15 minutes. Stir occasionally to ensure they do not burn; golden onions are key for the korma’s flavor base.

3. 3

   Once the onions are golden, remove half of them and set aside for garnishing later. To the pot, add the marinated mutton along with the marinade. Increase the heat to high and cook for about 10-15 minutes, stirring frequently until the meat is browned on all sides and the oil starts to separate from the mixture.

4. 4

   Next, add the pureed tomatoes and stir well. Cook this mixture for another 10-15 minutes on medium heat until the tomatoes are well incorporated and the raw smell disappears. The oil will again start to separate, indicating that the base is ready.

5. 5

   Add the slit green chilies, coriander powder, and turmeric powder to the pot. Mix everything well and allow it to cook for an additional 5 minutes, letting the spices bloom in the heat.

6. 6

   Pour in the water, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1 hour, or until the mutton is tender and fully cooked. Stir occasionally to prevent sticking, and add more water if the korma becomes too thick.

7. 7

   Once the mutton is tender, uncover the pot and sprinkle garam masala over the korma. Stir gently to incorporate the spices. Cook uncovered for an additional 10 minutes to enhance the flavors and reduce the gravy slightly.

8. 8

   Taste the korma and adjust the salt if needed. If you prefer a richer flavor, you can also add a bit more oil at this stage. Once satisfied with the taste, turn off the heat and let it rest for a few minutes.

9. 9

   Before serving, garnish the korma with the reserved golden fried onions and chopped cilantro. Serve hot with naan, roti, or steamed rice for an authentic experience.

10. 10

    Enjoy your homemade mutton korma, relishing the deep flavors and aromatic spices that make this dish a true Pakistani classic.