Mutton Korma

Mutton korma is a braised meat dish. Swasthi Shreekanth’s selected North Indian preparation uses bone-in goat, yogurt, spices and golden onions, producing a thick sauce with a coarse onion texture.

The goat is mixed with plain full-fat yogurt, selected grated ginger and garlic, sea salt, Kashmiri chilli powder, ground coriander, optional turmeric and a selected optional slit Serrano chilli. Cloves, cinnamon, green and black cardamom and cracked black pepper join the marinade.

Onions are shallow-fried in ghee until golden, then lifted out while most of the same ghee stays in the pan. The cooled onions are coarsely ground with the selected grinding water.

The retained onion-frying ghee goes into the meat marinade, with more ghee if needed. The meat is sautéed and cooked covered in its own released moisture before the ground onions and hot cooking water are added. It then simmers covered, with occasional stirring and more of the same water as needed.

After the heat is turned off, ground mace, freshly grated nutmeg, ground green cardamom and selected optional kewra water finish the korma. Shreekanth recommends resting it before serving with bread or rice.