Badam Zafrani Korma – Mutton curry with almonds and saffron

A traditional recipe from my mother in law’s diary.

An old diary with a paper sticking out with something written in Urdu caught my attention one day as I was cleaning some old papers. It was a recipe of Mutton Korma with Almonds, Saffron and lots of aromatic spices. It was titled Badam Zafrani Korma, perhaps given to my mother in law by some relative. With great excitement I read the recipe and decided to make it that evening itself.

The use of dry fruits and saffron in meat dishes is not new to Mogulai cuisine. It is said that the Moguls loved to eat and often experimented with food. This rich aromatic Korma tastes equally good with Indian breads as well as Rice.

Trivia about Korma

The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Mogul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

Source: Wikipedia

Ingredients

• Mutton 700 gms (include some chops)
• Curd 1 cup
• Coconut dried 1 Tbsp
• Red chilli powder 1 Tbsp
• Coriander powder 1.5 Tbsp
• Garam Masala 1 Tsp
• Turmeric powder 1/4 Tsp
• Poppy seeds 1 Tbsp
• Almonds - 15
• Garlic paste 1 Tbsp
• Ginger paste 1 Tbsp
• Oil 150 gms
• Cinnamon stick 1" piece
• Green Cardamom 4-5
• Onion 1.5 cut and deep fried
• Coriander - finely chopped 2 Tbsp
• Mint leaves - 15-20 leaves
• Green chillies 2 finely chopped
• Saffron 1/8 Tsp dissolved in milk
• Salt to taste

Method

Serving Suggestion

Serve the Badam Zafrani Korma with Nan, Roomali roti or parathas. Steamed rice also goes well with it.

[mc4wp_form]