Ingredients:
- 1 Kilo lamb/goat mutton shoulder meat.
- 4 medium sized red onions.
- 1 thumb sized ginger.
- 6 good sized garlic cloves.
- 1 tablespoon Cumin seeds.
- 1 tablespoon Kashmiri Red Chili powder (Kashmiri Lal or Deggi Mirch).
- 1 Tablespoon Kashmiri Tikki Masala (I prefer Kanwal, click here to buy).
- 1 Tablespoon Fennel seed powder.
- 1 Tablespoon Turmeric powder.
- 4 Green cardamoms.
- 2 Green cardamoms.
- A pinky sized cinnamon stick.
- 4 cloves.
- 3 tablespoon desi ghee (clarified butter).
- 2 tablespoon cooking oil (mustard oil or vegetable oil).
- Salt to taste (basically 1 tablespoon).
- 600-800 ml boiled water.
Preparation:
- Make ginger and garlic paste manually by crushing it using a mortar and pestle.
- Wash mutton well and dry it.
- Slice onions ring style.
- Add red chili powder and kashmiri masala in a bowl and make a paste by adding 3-4 tablespoons of water (this is the main ingredient of this recipe).
- Boil the water.
Method:
- Add mutton in a deep vessel or better use a cooker without a lid.
- Add 1 liter water.
- Add ginger and garlic paste.
- Turn on the burner flame to full and let it boil (do not cover it with a lid).
- In 10 minutes, you will see it boiled well.
- Strain the water (yes, you heard it right, no need to store it as a stock).
- Re-wash the mutton with cold water.
- Use the same deep vessel/cooker and add 2 tablespoon oil (cook oil well if it is a mustard oil, until us start seeing bit of smoke).
- Add onions and fry them until they get golden brown.
- Add desi ghee.
- When onions looks well crisped and bit darker in golden-brown shade, add mutton.
- Keep frying until you start seeing bones and mutton both separate individuals (i.e. when mutton starts shrinking).
- Add chili-kashmiri masala paste.
- Cook on medium flame for 5 minutes and add cardamoms (green/black), cloves and cinnamon (all very mildly crushed).
- Add salt.
- When you see oil and spices separated while cooking on medium flame, add turmeric powder and fennel seed powder.
- Give a good mix, add boiling water and give another good mix.
- You may move all contents in a cooker. If you are already using a cooker, cover it with the lid.
- Once you cover the lid of pressure cooker, put burner flame to high.
- After first whistle, simmer down the burner flame.
- After third whistle on sim or roughly after 25 minutes, turn off the cooker.
- Let it sit for at-least 10 minutes. By this time, the pressure may also have gone.
- Done!
Tip:
- Do not worry about lots of Ghee. Korma needs lots of it!
- Serve it with only rice (Kashmiri thick rice or Jammu Basmati).
- Have Butterscotch ice cream or a Firni to end your course along with Kashmiri Kehwa.
Bon Appétit!