Ramzan Special Mutton Korma

Description:

A rich, creamy, and deeply flavorful mutton korma, the Ramzan Special Mutton Korma is a vibrant dish. The deep orange-red color of the korma comes from the tomatoes and spices, contrasted with the glistening, tender pieces of mutton. Cashews add a subtle nutty sweetness and creamy texture. The aroma is rich and warm, filled with the fragrance of ginger, garlic, and aromatic spices. The cilantro garnish adds a splash of fresh green, completing the visual appeal. The mutton is incredibly tender, falling apart easily with a fork, reflecting the long, slow simmering process. The sauce is thick and clings beautifully to the meat.

Ingredients:

• - 1 kg mutton, cut into 2-inch cubes
• - 1 large onion, finely chopped
• - 2 tomatoes, finely chopped
• - 1 cup thick yogurt
• - 2 tbsp ginger-garlic paste
• - 1 tsp turmeric powder
• - 1 tsp red chili powder
• - 1 tsp coriander powder
• - 1 tsp cumin powder
• - 1/2 tsp garam masala
• - 1/4 tsp cardamom powder
• - 1/4 tsp nutmeg powder
• - 1/4 cup chopped cilantro
• - 1/4 cup cashew nuts, roughly chopped
• - 2 tbsp oil
• - Salt to taste
• - 1 cup water
• - 2 green chilies, slit (optional)
• - 1 bay leaf
• - 2 cloves
• - 2 cinnamon sticks

Instructions:

1. 1. Marinate the mutton: In a large bowl, combine the mutton, yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and green chilies (if using). Mix well and let it marinate for at least 2 hours, or preferably overnight in the refrigerator. This allows the flavors to meld and tenderizes the meat.
2. 2. Sauté the onions: Heat the oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cloves, and cinnamon sticks and saute for 30 seconds until fragrant. Add the chopped onions and sauté until golden brown, about 7-8 minutes. Stir frequently to prevent burning.
3. 3. Add tomatoes and spices: Add the chopped tomatoes to the pot and sauté for another 5 minutes, until softened. Then, add the cashew nuts and sauté briefly for another minute.
4. 4. Incorporate marinated mutton: Add the marinated mutton to the pot. Stir well, ensuring that the mutton is coated with the onion-tomato mixture.
5. 5. Simmer the korma: Add 1 cup of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 1 hour, or until the mutton is tender. Stir occasionally to prevent sticking.
6. 6. Blend the sauce (optional): For a smoother sauce, you can remove the korma from heat once the mutton is tender and carefully blend a portion (about 1/3) of the sauce using an immersion blender or a regular blender in batches. Then return the blended sauce to the pot.
7. 7. Add remaining spices: Stir in the garam masala, cardamom powder, and nutmeg powder. Simmer for another 5-7 minutes to allow the flavors to further meld.
8. 8. Garnish and serve: Remove from heat and stir in the chopped cilantro. Garnish with extra cilantro and serve hot with naan, roti, or rice. The richness of the korma is complemented by the soft texture of the meat.