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Mutton Korma

Bengali Mutton Korma recipe – The tender, juicy mutton pieces infused with everyday spices and flavouring ingredients you use in your daily Indian cooking!

By Shyamali Sinha ·

This Noboborsho, make the classic! You will love this easiest, tastiest Bengali Mutton Korma recipe. The tender, juicy mutton pieces are infused with everyday spices and flavouring ingredients you use in your daily cooking!

What is Korma?

Korma means braising meat! First, fry the marinated meat and then stew it slowly in a closed cooking pot until tender. Korma is not for your everyday mid-week meals. Earlier, people used to make it for parties!

What is required to make a good Korma?

Onion paste, ginger and garlic paste, and curd are the main ingredients in Korma. Other than that, some recipes call for blanched nuts as a thickening agent and the richness!

Also, love, passion, and patience are the key ingredients to make a great Korma! The secret to making a good Korma is the amount of time you invest in roasting Masala. In Indian cooking, Masala means not only the spices but also the other flavouring agents. Koshano in Bengali or Bhuna in Hindi means slow roasting, which is the trick to make a great Korma. If you do this step too little, the dish will look pale and yellowish! If you do too much, you will burn the Masala, and it will taste bitter.

Mutton Korma

Mutton Korma

Types of equipment required

  1. **Mixing bowl- **

  2. Spatula

  3. Mixer grinder

  4. Dutch oven—If you live in India, try to invest in a heavy-duty Kadrai. If you live outside India, I can’t stress enough the importance of investing in a good-quality Dutch oven. It will serve many cooking purposes, including braising, slow cooking, and stewing.

I am not a big fan of cooking meat in a pressure cooker! But if you think that it will save gas or energy, then over medium to medium-low heat, fry the meat for about 20 mins, then transfer it to a pressure cooker. Over high heat, wait for one whistle, then cook over low heat for about 20 to 30 minutes.

The significance of this Bengali Mutton Korma recipe

There are so many ways to make Korma. Every Indian region has its regional influence on the Korma recipe. I adapted this Mutton Korma recipe from a Bengali cookbook Rannar Boi by Leela Majumdar & Kamala Chattopadhyay. Instead of Garam masala powder, adding roasted cumin powder at the end is the game changer! If you carefully dry roast the cumin, then you will experience the magic!

Mutton Korma

Mutton Korma

Enjoy with Pulao or Paratha.

Jump to Video
Prep
15 min
Cook
1h 0m
Total
1h 15m
Serves
4

Ingredients

Method

  1. Step 1

    Put the Ginger, Garlic, Onion into a grinder and make a paste.

  2. Step 2

    In a mixing bowl, add mutton pieces and onion paste, ginger paste, garlic paste, turmeric powder, red chilli powder, curd, and salt to taste.

  3. Step 3

    Mix everything well, cover with a lid, and let it marinate for at least one hour on the kitchen counter or overnight in the refrigerator.

  4. Step 4

    Heat a small frying pan over medium heat.

  5. Step 5

    Add whole cumin seeds, and keep roasting over low heat. It will take 2-3 minutes.

  6. Step 6

    When you start to get the roasted flavour, remove it from the heat and keep stirring for a few seconds, then transfer the roasted cumin seeds into a grinder.

  7. Step 7

    Grind the roasted cumin seed when it’s cooled.

  8. Step 8

    Heat oil in a heavy-duty cooking pot. Add whole spices and stir for a few seconds.

  9. Step 9

    Then, add marinated meat over high heat and cook for 2-3 minutes.

  10. Step 10

    When you see the moisture and liquid stat bubbling up, reduce the heat to medium.

  11. Step 11

    Cover with a lid, and continue cooking for 20 minutes.

  12. Step 12

    Remove the lid and give a stir; reduce the heat to low and continue cooking.

  13. Step 13

    When you see the gravy has reduced, add a dash of boiling water to stop sticking to the inner bottom of the pan.

  14. Step 14

    Once the mutton is fully cooked, add one cup of boiling water, and increase the heat to high.

  15. Step 15

    When the gravy starts boiling, reduce the heat to low and sprinkle roasted cumin powder.

  16. Step 16

    Give a quick stir and turn off the heat.

  17. Step 17

    Give 10 to 15 minutes of resting time before serving.

Nutrition (per serving)

  • Calories313.7 kcal
  • Carbohydrate25.21 g
  • Protein11 g
  • Fat19.91 g
  • Saturated fat3.45 g
  • Sugar6.99 g
  • Fibre5.06 g
  • Sodium2612.49 mg
  • Cholesterol3.98 mg

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