Mutton Korma Recipe

Ingredients

• Mutton . . . . . . . . . 450 gm
• (Trimmed of fat and gristle
• and cubed)
• Onions . . . . . . . . . . 350 gm
• (Thinly sliced)
• Fresh root ginger . . . 2 ½ nos
• Garlic cloves . . . . . . 2 nos
• Green cardamoms . . 4 nos
• Coriander seeds . . . 2 tsp
• Cloves . . . . . . . . . 4 nos
• Cinnamon stick . . . . 2 ½ nos
• Natural yoghurt . . . 600 ml
• Chilli powder . . . . . 1 tsp
• Turmeric . . . . . . . . ½ tsp
• Ghee . . . . . . . . . . 3 tbsp
• Bay leaf . . . . . . . . 1 no
• Salt to taste

How to make Mutton Korma

1. Mix the onions, ginger and garlic together along with the cardamoms, coriander seeds, cloves and cinnamon stick.
2. Lightly whisk the yoghurt and add this to the onion/spice mix along with the salt, chilli powder and turmeric.
3. Pour this mixture over the mutton, mix thoroughly, cover the dish and allow to marinate for up to 4 hours at room temperature or in the refrigerator overnight.
4. If the marinated meat was refrigerated, remove and allow it to reach room temperature before cooking.
5. Heat the ghee in a heavy-based saucepan.
6. Lightly fry the bay leaf and then add the marinated meat along with the yoghurt mix.
7. Stir thoroughly and heat through until the mixture starts to simmer.
8. Reduce the heat, cover the pan with a tight fitting lid and continue to simmer for 1 to 1 ½ hours, or until the meat is tender and all the juices have been absorbed.
9. At this stage the ghee will separate, stir the ghee back into the dish and serve immediately.