Mutton Korma

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

2. 2

   Add the sliced yellow onion and fry until deeply golden brown and crispy, about 10-12 minutes.

   Ongeveer 12 min

   Tip van de kok: Stir frequently to ensure even browning and prevent burning. This step is crucial for the korma's flavor and color.

3. 3

   Remove about half of the fried onion with a slotted spoon and set aside for later use as a crispy garnish.

   Ongeveer 1 min

4. 4

   Add the mutton pieces to the pot with the remaining onion and increase heat to high. Sear the mutton until browned on all sides, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Browning the mutton adds depth of flavor.

5. 5

   Stir in the ginger garlic paste and cook for 2 minutes until fragrant, stirring constantly.

   Ongeveer 2 min

6. 6

   Reduce heat to medium. Add the cinnamon stick, green cardamom pods, cloves, and bay leaves to the pot.

7. 7

   Add the red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Cook for 2-3 minutes, stirring to coat the mutton evenly with the spices.

   Ongeveer 3 min

   Tip van de kok: If the spices start to stick, add a tablespoon of water to prevent burning.

8. 8

   Gradually whisk in the plain yogurt, a little at a time, stirring continuously to prevent it from curdling.

   Ongeveer 3 min

   Tip van de kok: Ensure the yogurt is at room temperature before adding to prevent curdling.

9. 9

   Bring the mixture to a gentle simmer, then add the water. Stir well.

   Ongeveer 2 min

10. 10

    Cover the pot, reduce heat to low, and simmer for 60-75 minutes, or until the mutton is fork-tender.

    Ongeveer 1 uur 15 min

    Tip van de kok: Check occasionally and stir to prevent sticking. If the gravy becomes too thick, add a little more water.

11. 11

    Once the mutton is tender, stir in the garam masala and kewra water (if using). Cook uncovered for another 5 minutes to allow the flavors to meld and the gravy to thicken slightly.

    Ongeveer 5 min

12. 12

    Garnish with the reserved crispy fried onions and fresh cilantro before serving.

    Ongeveer 1 min