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| Mutton Korma |
The last get together we had in our house was on Poila Baishak this year. We were 15 in all, including guests and like each year, this year too had its own distinctively Bengali touch: Steamed Basmati Rice,Sona Moong Dal,Begun Bhaja, Chingrir Malaikari, Mutton Korma with Coconut milk, Doi and Mishti. The recipe that follows is of the Mutton Korma with Coconut milk. We had a grand time having the lavish lunch. The meat that I selected was slightly of the rewazi quality and that left a classic fragnance in the dish. While cooking mutton, clean the mutton pieces thoroughly in running water and then let them dry out in the open till they are absolutely devoid of moisture.
Serves: 12-14
Preparation Time: 45 mins
Cooking Time: 1 hr 45 mins
Ingredients:
- Mutton:2.5 kg
- Onion: 750 gms.Cut longitudinally, then fried till it turns reddish brown.Then grind the onion into a fine paste.
- Ginger Paste: 2 tbsp
- Garlic Paste: 3 tbsp
- Potato: 3-4 large. Halved.
- Poppy Seed Paste: 6 tbsp
- Cashew Nut Paste: 6 tbsp
- Whisked Yoghurt: 150 gms
- Coconut Milk: 150 ml
- Vegetable Oil: 14-15 tbsp
- Kewra Essence: 1 drop
- Rose Water:1 drop
- Sugar: 1 tbsp
- Salt: To taste
- Whole Spices:
- Green Cardamon:6-8
- Black Cardamon: 3
- Cinnamon Stick: 3-4 1inch pieces
- Black Pepper: 6-8.Made into a smooth powder
- White Pepper: 5-6.Made into a smooth powder
- Jaiphal:1/4th of a whole. Made into a smooth powder
- Jaitri:1/2.Made into a fine powder.
- Sa jeera: 2 tbsp
- Bay leaf: 2
- Powdered Spices:
- Coriander Powder: 3 tbsp
- Kashmiri Red Chili Powder:1 tbsp
Procedure:
- Heat the vegetable oil in a heavy bottomed kadai.
- Once the oil gets hot, add the whole spices.
- When the spices start to crackle and their aroma gets released, add the ginger and garlic pastes.
- After 2 mins, add the powdered spices.
- Mix for sometime, then add the mutton pieces.
- Stir the ingredients under high heat for 25-30 mins,to ensure that all spices mix well with the mutton.
- Then turn the heat to low and add poppy seed paste. Ensure that the poppy seed mixes well with the mutton.
- Then add the cashew nut paste. Ensure that it mixes well.
- At the end, add the whisked yogurt and coconut milk.
- Stir the ingredients for 15-18 mins so that the gravy becomes uniform.
- Sprinkle some amount of salt over the mutton depending upon taste.
- In case the mixture becomes too dry, add some amount of warm water.
- Then transfer the entire curry into a pressure cooker and let the mutton cook until soft and tender.Add the kewra essence and rose water at the end.
Serve with Biryani/Pulao/Steamed rice.
