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Tuesday, September 16, 2014

How To Make The Most Divine Mutton & Mince Korma Ever

Around a month back I read a recipe from Pamela Timm's book - Korma, Kheer and Kismet. It was a mutton korma recipe from Ashok and Ashok Meat Dhaba. Very few ingredients and the deadly combination of mince AND mutton. I finally got around to making it and it is simply delicious. I tweaked the recipe slightly, skipping the slow cooking process totally.  Here's how I made it.

3 tbsp ghee (I used cow ghee)
1 onions, peeled and grated
1 tablespoon freshly grated ginger
1 tablespoon freshly minced garlic 
1 tbsp garam masala 
1 brown cardamom 
3 green cardamoms 
3 cloves 
5 black peppercorns 
250 gms minced mutton (I got it put through the mincer twice) 
600 gms mixed shoulder and rack of mutton 
1 tsp turmeric 
1 heaped tsp red chilli powder 
2 tsp salt 
6 green chilis finely chopped
5 medium-sized tomatoes, finely chopped 
Grated ginger and chopped coriander to garnish
Melt the ghee in a large pan. Add the onions, ginger and garlic and cook until well browned, 10-15 minutes. Add the garam masala, brown and green cardamoms, cloves and peppercorns and stir well. Add the minced mutton and mutton pieces, coating well with the spices. Stir in the turmeric, chilli powder and salt.
Then cook on a low heat for about 20 minutes until everything is well browned. Add the chopped tomatoes, chilis and enough water to cover the meat. Pressure cook for 12 whistles.
Check seasoning and add more salt or chilli if required. Garnish with grated ginger and fresh coriander.
You should ideally eat it with roti. But being a good Bong, I ate it with rice.