When monsoon knocks the door and runs away like a spinster like me, running away from relationships, you know you are confused between Hilsa and mutton. Nevertheless, I, my mom and the maid decided to put a full stop to this confusion and prepare a delectably royal dish, “Mutton Korma”. According to my opinion, this dish deserves a standing ovation to be versatile in nature. Some prefer having it with Posto (Khus khus or poppy seeds) whereas some with yoghurt. We considered the importance of “Peyaaj Beresta” to give this recipe “Life”. A mélange of spices, aroma, curvaceous smile and strong essence of love, results in this enigma. Mutton Korma happens to be one of the most celebrated dishes in our residence. Let’s see how to make Mutton Korma in my latest blog post.
Preparation time: 10 minutes
Cooking time: 45 minutes
Serving: 3 hungry people (Read it as, Khaddoroshik Bangali)
For the marinade:
- Black pepper
- Lime juice
For the gravy and mutton:
- 800g chopped mutton
- A pinch of salt
- 5 tbsp Ghee
- 4 tbsp oil
- 2 tbsp ginger garlic paste
- 1 Kashmiri Red chilli powder
- Nutmeg powder
- Mace powder
- ½ tbsp cumin seeds
- 2 onions
- ½ Bay leaf
- Meetha attar
How to make Mutton Korma: Step-by-step recipe
- I tend to get confused in spite of knowing how to cook because the extensive array of ingredients stares at me like anything. Phew… Let’s start with preparing the marinade.
- Add few tbsp of lime juice, oil and black pepper to 800g chopped mutton after washing it properly with running cold water. Oops! Did I forget to add salt?
- Add grated onion and tomato to play the game of sautéing and stirring. Yes, that’s how I stir my life every single moment.
- Your regular toothpaste may seem boring but there’s ginger garlic paste that can definitely enhance your taste buds. But how is mere toothpaste even relevant to this recipe? It is definitely irrelevant just like a few of those films with no story and songs with meaningless lyrics.
- Nevertheless, how to prepare a ginger garlic paste? Here’s how we prefer things to be done manually. Let the paste cook new stories with tomato and onion for a few minutes. You are definitely allowed to hinder them with a stirrer.
- After stirring for a minute or two, when you will be able to notice a slight change in the colour of the mixture. Add sugar and stir it again. Kashmiri Red Chilli powder should not be missed. Sprinkle it with a wide grin on your face.
Mutton goes into the cauldron
- Did you let the chopped mutton marinate for half-an-hour? Of course, you did. Who doesn’t want a good Mutton Korma? Let the chopped beauties stretch their arms wide open to engulf the flavour of the mixture.
Important step: Mutton Korma- Step by Step Recipe
- Now, this is the most important step of the recipe and needs to be done carefully. Without adding water, continue cooking on high flame. That’s what we call “Koshano” in Bengali. Strengthening your Bong vocabulary? Recipes act as the best solution ever.
- Stir it for the next five minutes. Mix cloves, black cardamom, cinnamon sticks, turmeric powder, cumin powder, nutmeg powder and mace powder. Stir it for five more minutes and feel the essence of culinary magic in your kitchen.
- Let it cook for a certain amount of time, till the oil gets tempered with bay leaves and sugar. Patience is the key to an utterly delicious dish.
- Convention claims that yoghurt is the prime ingredient of Mutton Korma. But what if, it sneaks out of your residence for a brisk walk? Hence, you can replace it with an easy-peasy “Peyaaj Beresta”. What you have to do is deep fry the thinly sized onions in the pan.
- After a few minutes, you will be able to see a brownish effect that exhibits a rather smoky flavour. No, don’t rush to taste it (as I always do) rather, grind it into a thick paste using a grinder. We grind these manually because certain traditional methods yield fruitful results.
How Beresta adds the zing
- Add “Peyaaj Beresta” into the cauldron just like an angel does it with her magic potion. I broke another stereotype by adding Meetha Attar instead of Kewra water.
- If the stirring game rather seems a little boring you can definitely switch on your favourite soaps to dissolve yourself into the pool of drama. But just don’t drown. Rather, you should stir the mixture for five more minutes and voila! You are done.
Enjoy your Mutton Korma with Basanti Pulao or Biryani or steamed rice. I am literally gulping down two dishes simultaneously. Evidently, one has to be Mutton Korma and the other has to be daily soaps. How are you enjoying your dinner? Let me know in comments.
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Disclaimer: “Tailor your life with Aritro (www.stylingupmylife.com)” is not liable for the outcome of this very recipe you try from my blog. An individual may not obtain desired results due to dynamic elements such as cooking temperatures, human errors, the quantity of certain ingredients, omissions, or individual cooking skills.