The epitome of the most delicious and scented Indian dishes has undoubtedly been mutton korma, which testifies to the depth of South Asian cuisine. It is a dish of tender pieces of mutton cooked in a rich, creamy sauce composed of yoghurt, ground nuts, and a variety of spices. With an indulgent taste and a very fragrant aroma, mutton korma is one of those dishes usually reserved for special occasions or celebrations at home. To make this flavour supreme, a simple mutton korma recipe could be used. The mutton is marinated by using yoghurt, ginger-garlic paste, and a mixture of spices such as cumin, coriander, and garam masala. This marination softens the meat but also gives it the flavour. After marination, the mutton is fried with the onions till golden brown, thus giving a sweet depth to the dish. In the recipe for mutton korma, the curry is thickened and acquires a rich and velvety creaminess from the addition of a rich paste made from ground cashews or almonds. The textures gathered by the spices on the mutton through extended cooking will be tender and hearty and thus rather satisfying. Serve over aromatic basmati rice or warm naan, and lift the saucy heaven to your mouth. Garnish with fresh cilantro and a dollop of cream for added elegance. It's not just a meal but a trip through the heart of Indian cuisine, inviting you to savour each deep, flavour-filled bite slowly. Warm and rich mutton korma, perfect for your next get-together!

• 500 gms mutton
• 200 gms curd
• 2 green cardamom pods
• 1 tsp garlic
• 1/2 cup dairy cream
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1-inch cinnamon stick
• 4 tbsp ghee
• 1 tbsp coriander seeds
• 3-4 clove
• 2 onion

• Mutton Korma is a true classic in Indian and Mughlai cuisine.
• This mouth-watering delicacy is well-known for its rich flavours, aromatic spices, and tender mutton.
• This is how you can prepare this excellent dish for a particular occasion or family gathering.
• Begin by cleaning and cutting 500 gms of mutton into pieces.
• Ideally, seek pieces with a little fat for better flavour and softness.
• The next step is marinating the mutton in a mixing bowl by putting it in 200 gms of yoghurt, one teaspoon of ginger-garlic paste, one teaspoon of red chilli powder, and 1/2 teaspoon of turmeric powder.
• Mix everything so the marinade coats the mutton well.
• Let the meat rest for 30 minutes.
• This step plays very much to its best, as yoghurt acts to tenderise the mutton and spices with their flavours into meat.
• While mutton is marinating, prepare a base of korma. In a heavy-bottomed pan, heat four tablespoons of ghee or oil over medium heat.
• Oil can be used instead of ghee for a lighter version.
• Put the oil in a pan over medium heat, and when it is hot, add two finely chopped onions.
• Fry them until they are a deep golden colour.
• Do not hurry at this caramelisation step, which endows the dish with its depth of sweetness.
• Once the onions turn golden brown, add one teaspoon of ginger-garlic paste and again saut for yet another minute. This way, the raw smell disappears.
• Then add the marinated mutton to the pan and cook on medium heat for 10-12 minutes, stirring between.
• By doing so, all the juices from the mutton get well sealed and will be flavour-rich from that side.
• Then, let's prepare the spice powder that will flavour the korma.
• Add 1 Tsp coriander seeds, 1/2 Tsp cumin seeds, 1/2 Tsp black peppercorns, 3-4 cloves, two green cardamoms, and 1-inch stick of cinnamon to a pan, and roast on low flame.
• The essential oils of the spices are released, adding depth of flavour to them.
• Once they are roasted and cool, grind them into a fine powder using a spice grinder or mortar and pestle.
• Return to the mutton; sprinkle the ground spice mix into the pan and stir well so that the spices get evenly coated on the meat.
• Cook for a further 5 minutes so that the spices get well incorporated.
• Thereafter, add 1 cup of water to the pan, cover the pan, and let the mutton cook on low heat for about 45 minutes or until it becomes quite tender.
• Slow cooking is essential, as it allows the flavours to blend perfectly, and in this way, one can be assured that mutton will be tender and shred easily with a fork.
• Once the mutton is cooked well, remove the lid and add 1/2 cup fresh cream and 1/4 cup chopped fresh coriander leaves; well and let cook for another 5 minutes.
• The richness of the cream elevates it to rich korma, making it simply creamy and indulgent.
• Add salt to taste for a great balance of flavours. Your Mutton Korma is now ready to be served.
• Indeed, it compliments warm naan and can also accompany steamed basmati rice or even parathas.
• The flavours are rich, the mutton is tender, and a perfect application of spices adds fragrance to this dish, making it comforting and satisfying.
• Perfect for family gatherings or even festive occasions, Mutton Korma is sure to be one of those dishes you will love adding to your recipes list. Bon app tit and the accolades follow!