Mughlai Mutton Korma
Mughlai Mutton Korma is a rich, aromatic North Indian dish featuring succulent mutton pieces slow-cooked in a creamy, spice-laden yogurt and nut gravy. This regal recipe offers a perfect balance of warm spices and creamy texture, evoking the grandeur of Mughal cuisine.
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Ingredients
- 750 gramsmutton (bone-in pieces)
preferably shoulder or leg
- 200 gramsyogurt
whisked
- 2 mediumonions
thinly sliced
- 2 tablespoonsginger-garlic paste
- 25 gramscashew nuts
soaked in warm water for 15 minutes
- 15 gramspoppy seeds (khus khus)
soaked in warm water for 15 minutes
- 100 mlmilk
- 50 mlcream
optional
- 4 tablespoonsghee or vegetable oil
- 1 tablespoonwhole garam masala
includes 2 green cardamoms, 2 cloves, 1 black cardamom, 1 small cinnamon stick, 1 bay leaf
- 1 teaspoonground coriander powder
- 1 teaspoonground cumin powder
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 ½ teaspoonssalt
adjust to taste
- 10 strandssaffron strands
soaked in 2 tablespoons warm milk
- 2 tablespoonsfresh coriander leaves
chopped, for garnishing
- 2 tablespoonsfried onions
for garnishing
Instructions
In a blender, grind soaked cashew nuts and poppy seeds with milk to a smooth, thick paste. Set aside.
Heat ghee or oil in a heavy-bottomed pan over medium heat. Add whole garam masala and sauté until fragrant, about 1-2 minutes.
Add thinly sliced onions to the pan and cook until golden brown and caramelized, about 15-20 minutes, stirring occasionally.
Add ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.
Add mutton pieces and sear on high heat until they change color and are lightly browned, about 8-10 minutes.
Mix in ground coriander, cumin, red chili powder, turmeric, and salt. Stir well to coat the mutton evenly with the spices.
Lower the heat, add whisked yogurt slowly, stirring continuously to prevent curdling. Cook for 5 minutes to let the yogurt blend well with the spices.
Add the cashew-poppy seed paste and mix thoroughly. Pour in 1 cup of water, bring to a boil, then reduce heat to low.
Cover and simmer for 60-75 minutes or until the mutton is tender, stirring occasionally and adding water as needed to prevent drying out.
Once the mutton is tender and the gravy has thickened, stir in the soaked saffron with its milk and cream (if using). Cook for another 5 minutes on low heat.
Turn off the heat. Garnish with chopped fresh coriander leaves and fried onions before serving.
