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  • Mutton Korma, Old-Delhi Style Recipe | Dilli Wala Korma | Slow Cooked To Perfection

    Mutton Korma, Old Delhi-Style : Creative innovation was a specialty of Old Delhi cuisine, and that is amply evident in this recipe. Mutton korma with tender pieces of mutton napped in a rich gravy of minced meat and slow cooked to perfection 💕

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  • RECIPE

    INGREDIENTS

    3 tablespoon ghee
    100 gram onions, (about 1 medium onion), minced
    4 clove garlic, minced
    2 piece ginger, about 1-inch each, minced
    3 green cardamom pods
    1 black cardamom pod (badi elaichi)
    6 black peppercorns (sabut kali mirch)
    3 cloves (laung)
    2 teaspoon garam masala, (powder)
    250 gram boneless mutton, minced at least twice to a fine consistency
    750 gram mutton, preferably shoulder, cut into 1½-inch size pieces
    1 teaspoon turmeric powder (haldi)
    1 teaspoon red chilli powder, mild, or more to taste
    1 1/4 teaspoon salt, or to taste
    500 gram tomato, (5-6 tomatoes), finely chopped
    ginger, juliennes to garnish

    COOKING METHOD

    1. Heat ghee in a large heavy kadhai or wok over high heat. When hot, add minced onions and fry till translucent. Toss in ginger paste; follow with garlic and fry till brown. Stir well to ensure that the masala does not burn.
       
    2. Add green cardamoms, black cardamom, black peppercorns, cloves, and garam masala, and give it a good stir. The kadhai should be smoking hot.
       
    3. Quickly slide in minced mutton, stir, and add mutton pieces. Stir to mix evenly with the onion masala.  Sprinkle in turmeric, red chilli powder and salt. Cook till mince and mutton have darkened in color, about 20 minutes.
       
    4. Transfer the mixture to a pressure cooker and place on high heat. Add chopped tomatoes, continuing to stir well for 2-3 minutes. Add water to cover, bring to boil, then seal it with the pressure cooker lid. After the first whistle, indicating that the pressure has built up, reduce the heat to low, and cook for about 15 minutes. Remove from heat and let it cool till the pressure has subsided before opening the cooker.
       
    5. If the consistency of the curry is too thin, return uncovered pressure cooker to stove and cook for another 5-10 minutes. The curry should have a consistency of medium thick gravy. Check seasoning and add salt if needed.
       
    6. Garnished with ginger juliennes and serve with naan or lacchha paratha.
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