Jama Masjid wala Mutton Korma

2015-01-13
  • Yield : 1 Kg
  • Servings : 5
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h

A dish from the streets of Old Delhi

Jama Masjid wala mutton Korma. This recipe closely resembles the Mutton Korma you get near the Jama Masjid of Delhi, said the person who gave me the recipe. So, When I read this recipe for the first time, I wasn’t sure it would really work but I decided to give it a try anyways. This was about 4 years back. Since then I have made this dish tens of times and it’s a record that there have been no leftovers after a meal of Jama Masjid Wala Mutton Korma and Nan. Melt in mouth mutton with subtle flavours of mace, green cardamom, saffron and kewra is magical.

A Famous Eating place near Jama Masjid – Karim’s

In mid 19th century, Mohammed Aziz was a cook in the royal court of Mughal Emperor, however after the Bahadur Shah Zafar was exiled, he left the city for Meerut and later Ghaziabad. However, in 1911, when Delhi Durbar was held for the coronation of the King George V, one of Aziz’s son Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu gosht (mutton with potatoes) and Daal (lentil curry) served with Rumali Roti.
In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, near Jama Masjid, Delhi saying, “I want to earn fame and money by serving the royal food to the common man”. Today, the fourth generation is running the show with Karim Hotels Pvt. Ltd. at Jama Masjid, a Restaurant called Dastar Khwan-E-Karim at Nizamuddin West New Delhi.
Source: Wikipedia
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Ingredients

  • Mutton 1 kg
  • Onion, chopped 2 Large
  • Ghee 10-12 Tbsp
  • Ginger Paste 2 Tbsp
  • Garlic paste 2 Tbsp
  • Coriander seeds 2 Tbsp
  • Black pepper whole 15-20
  • Whole red Chillies 3-4
  • Cloves 6
  • Turmeric ¼ Tsp
  • Yogurt 1 cup (whipped)
  • Mace 1/2 Tsp (ground)
  • Green cardamom powder ½ Tsp
  • Saffron (a few strands) dissolved in milk
  • Kewra essence 1/4th Tsp
  • Cream 4-5 tbsp
  • Salt 1 Tsp (or to taste)
  • Preparations
  • Brown the onion in ghee and coarsely grind it.
  • Grind coriander seed, black pepper whole, chilies and clove in the grinder to a fine powder.

Method

Step 1

Heat Ghee, add ginger paste, garlic paste and fry for a few minutes

Step 2

Turn the heat to high and add mutton, turmeric, salt and yogurt, cook till liquid dries and the mutton is fragrant and well browned.

Step 3

Add the brown onion paste, and the dry ground masala.

Step 4

Mix well add 2 cups of boiling water, cover and cook on low flame till mutton becomes tender. I use a pressure cooker and cook the mutton for about 25 minutes on very low heat.

Step 5

After the mutton is done, add mace, green cardamom and saffron and half of the cream.

Step 6

Lastly add kewra, cover and simmer for 10 minutes till ghee comes on top.

Step 7

Garnish with the remaining cream.

Serving Suggestion

Traditionally served with Sheermal at Karim’s, you can also serve this Korma with Roomali roti, Nan or Paratha.
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Recipe Comments

Comments (10)

  1. posted by Pushpa singh on April 6, 2021

    veri nice recipe

      Reply
  2. posted by Hitesh Bhatia on May 19, 2020

    I cooked it and in first time it was awesome, it was so tasty that I am craving again. Only thing we change is added some chicken masala in the end & this time I will reduce Kevda amount. Rest it is a awesome recipe of delicious dish

      Reply
  3. posted by Deep Pathak on March 24, 2020

      Reply
  4. posted by Shailesh Verma on July 29, 2017

    What is the quantity of mutton used… 1 kg?

      Reply
    • posted by Swati Sani on July 31, 2017

      Yes, it is 1 Kg.

        Reply
  5. posted by Jeera on June 4, 2017

    What ghee do you use? And do u fry them in ghee to brown it?

      Reply
    • posted by Swati Sani on June 5, 2017

      Any ghee, readymade or home made can be used. Mutton is shallow fried till it browns (not deep-fried)

        Reply
  6. posted by Sanjay Hughes on October 2, 2015

    Instead of using ground masalas when frying the mutton whole masalas such as green card, laung, pepper corns, dal chini, tej patta,black card, zeera could be added in the ghee before adding mutton and add nutmeg powder along with carrom seed pwd in the last. It turned out fabulous. Thanks

      Reply
  7. posted by Gaurav on September 25, 2015

    nice would give it a try soon im a little skeptic about adding cream

      Reply
    • posted by Swati Sani on September 25, 2015

      Add the cream as suggested in the recipe and you will find it takes the dish to a higher level. You may want to try adding cream to part of the mutton, see if you like it and then decide.

        Reply

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