Hara Mutton Korma – Mutton cooked in green herbs and spices

One day as I was preparing the marinade for my Biryani, I got thinking and decided to try out a Korma which uses the same masalas as the Biryani. I can’t claim this dish as mine alone because Tarique remembered his mother making Hara Mutton Korma too, though he did not remember the ingredients. The taste however, he said, is pretty close to what he remembered eating as a child.

The flavour of Hara Mutton Korma is subtle, of the herbs Coriander and MInt, and spices Cardamom, Mace, Cinnamon, Cloves and Nutmeg. Best eaten with Zeera Rice, but you can easily pair this with Paratha, Nan or Rumali Roti as well.

Ingredients

• Mutton 1kg
• Onions 3 large, chopped finely
• Garlic 2 Tbsp crushed
• Ginger 2 Tbsp grated
• green chilies 6 chopped finely
• Coriander 1 bunch
• Mint 1/2 bunch
• Cardamom 4
• Cinnamon 1"
• Black peppercorns 12
• Cumin 1 Tsp
• Caraway 1 Tsp (Shah zeera)
• Cloves 5
• Mace 2 flowers
• Nutmeg 1/2
• Garam Masala 1/2 Tsp
• Yoghurt 150 gms (or curd)
• Ghee 6-7 Tbsp

Method

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)[4] has its roots in the Mughlai cuisine[1] of modern-day India and Pakistan. It is a characteristic Moghul 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

Hare Masale Ka Mutton Korma – Mutton cooked in greens and spices