Hara Mutton Korma – Mutton cooked in green herbs and spices2015-06-05
- Yield : 1 Kg
- Servings : 5-6
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 1:05 h
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.
- 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
Make a paste of Coriander, Mint and Green chillies (4-5) and keep aside -this is your green masala.
In a pressure pan heat ghee, add cardamom, cinnamon, black pepper, cumin, black cumin, cloves and mace and stir for a few minutes. Add to it finely chopped onions, crushed garlic, grated ginger and the renaming 2 green chillies. Fry till the onions get translucent.
Add Mutton and keep frying till all the water gets completely absorbed and mutton browns , and the ghee starts to surface on top.
Add the yoghurt/curd and continue frying till the ghee comes to the surfaces again.
Add 1 cup of water, salt and close the lid of pressure pan, cook for about 20 minutes on low heat after the first whistle.
After the pressure drops, check the mutton for salt, add more if needed and tip in the green masala (coriander, mint, green chili paste) and garam masala. Keep on gas on low heat for about 5 minutes, switch off and serve hot with zeera rice.
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 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.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
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