A journey into Mutton Kormas

Mutton recipes are tender, flavorsome, succulent and sensational! If these words are enough to get you salivating, then this article are definitely going to take you to seventh heaven. 

Mutton is a tough and strongly-flavored meat that needs to be marinated and cooked well to bring out its unique taste. It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews. When we focus on Indian sub-continental cuisine particularly, it is evident that mutton has been a favorite since ancient times, especially in the Royal kitchens. Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavor of meat. The most important step while cooking mutton is marination, using a mix of spices to give flavor and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar.

One of the Mutton preparation is korma, which can easily be the perfect delicacy to impress the taste buds.

There is something about juicy, flavorful and aromatic korma that we just cannot stop drooling at the mere sight of it. A delight for non-vegetarians, chicken or mutton korma is truly a heavenly bliss with meat chunks dunked in a creamy gravy or curd, often mixed with cashew paste or cream, or both along with extensive use of aromatic spices. While there are many variations of korma, mutton korma seems to be one of the most popular ones. Be it the menu of your favorite restaurant or a dinner party at home, mutton korma can easily impress the guests. The juicy, succulent mutton chunks laced with spices and tossed in to smooth gravy can make anyone go weak in the knees when served on the table. All you need is to pair it with rice, roti or naan for a wholesome meal. And if you too are a fan of mutton korma, we've got two amazing mutton korma recipes along with description of some others.  

Now let’s have a journey with the taste of mutton kormas...

Awadhi Gosht Korma

A delicate mutton preparation cooked in traditional Lucknowi dum-style, Awadhi gosht korma is a hearty meal prepared with a mix of select spices and herbs in a yogurt-gravy flavored with rose water. 

Marchwangan Korma

Straight from the kitchens of Kashmir, this korma recipe is sure to set your taste buds ablaze! With an extensive use of Kashmiri red chili powder with cumin, cinnamon, ginger and a special cockscomb flower, Marchwangan korma is a must-try!

Rampuri Korma

Fragrant spices, including saffron, edible rose water and mace powder along with rich cashew paste and curd makes for a delightful Rampuri Korma. Pair with your favorite naan, roti or rice for an absolute treat! 

Bhopali Gosht Korma

With the royal origins of Bhopal's Nawabi cuisine, this gosht korma boasts of eclectic rich and spicy flavors including that of javitri, kewra water, peppercorns, red chili, cardamom and a thick base of curd. 

Dhaniwal Korma

A smooth yogurt-based gravy flavored with a host of irresistible spices and aromatic saffron lending a beautiful color, dhaniwal korma is sure to take your dinner part menu a notch higher! 

Tips and Tricks for cooking mutton

Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.

Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevent browning. You should add salt halfway through cooking.

Mutton of a younger animal is tender and tastes better. It is pinkish in color with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.

Keep a pan of water close to the barbecue to keep the meat moist while being grilled.

While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.

Awadhi Gosht Korma

Ingredients

1 Kg mutton

2 tbsp refined oil

3-4 Green cardamom

1 tsp whole cinnamon

2 Black cardamoms

2-3 Bay leaves

1 tsp turmeric powder

1/4 cup water

1 tsp ginger-garlic paste

1 tsp coriander powder

1 tsp red chilli powder

1 tsp garlic (ground), fried

1 tsp onion (ground), fried

3 tbsp yogurt (beaten)

2 tsp rose water

2 tsp garam masala

1/2 tsp nutmeg-coriander powder

1/2 tsp saffron, soaked

Salt as per taste

Few drops of attar

Wheat dough (for dum)

Fresh coriander for garnishing

Julienne cut ginger for garnishing

Process

Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.

Add the meat and sauté till lightly fried.

Add salt and turmeric and mix well.

Pour in the water, cover the pan and cook.

When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.

Mix well and add yogurt, rose water, garam masala, nutmeg and cinnamon powder and saffron.

Cover and cook for 2-3 minutes.

Now transfer the meat in a heavy bottom pan and strain the gravy.

Add a few drops of attar and cover the pan.

Seal it with the wheat dough and cook on slow fire.

Once done, garnish with fresh coriander and ginger juliennes and serve.Dhaniwal Korma (Lamb Korma)

Lamb meat cooked in masalas, saffron infused milk and yogurt to make a delicious dhaniwal korma. Absolutely mouth watering! 

Ingredients

For the aakhni:

2 cups water

1 kg lamb meat, cut

Salt, a pinch

For the saffron infused mil

1 cup milk

A pinch of saffron

For the curry base:

1 Tbsp oil

9 green cardamoms

5 cloves

2 onions, pureed

5 cloves of garlic, crushed

1/2 tsp turmeric

Rock salt, to taste

1 tsp coriander powder

1 1/2 cup curd

Saffron infused milk

Pepper, to taste

Coriander leaves, to garnish

Methods

For the yakhni:

In a pressure cooker, add the meat, 2 cups water, a pinch of salt. 

Cook it until 2 whistles. Keep it aside.

For the saffron infused milk:

In a pan, heat 1 cup of milk with a pinch of saffron. Let the saffron leave its color and aroma. Take it off the heat and keep aside.

For the curry base:

In a pan add 1 Tbsp oil, 9 green cardamoms and 5 cloves. Let them change color.

Now add the onion puree and garlic. Sauté till golden brown. Now add turmeric, coriander powder and salt.

Add the curd and saffron infused milk. Cook for 1-2 minutes.

Now add the pressure cooked meat. Simmer. 

Add the pepper and coriander leaves and cover the pan and cook 10 minutes or till the meat is soft and tender.

Serve with pulao.