Daniwal Korma with Kashmiri Girda

Instructions

1. 1

   Preparation

   • Thoroughly wash the mutton pieces and pat them completely dry with paper towels.
   • In a separate bowl, whisk the full-fat yogurt until it is perfectly smooth and creamy, with no lumps. This is key to preventing it from curdling.
   • Finely chop the coriander leaves and thinly slice the onion. Keep all ingredients ready.
2. 2

   Sauté Aromatics and Sear Mutton

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat.
   • Add the whole spices: bay leaf, black cardamom, green cardamom pods, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant and release their aroma.
   • Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft, translucent, and light golden at the edges.
   • Stir in the ginger-garlic paste and cook for another minute until its raw smell disappears.
   • Increase the heat slightly, add the mutton pieces, and sear them on all sides for 5-7 minutes until well-browned. This step builds a deep flavor base.
3. 3

   Build the Yogurt Gravy

   • Reduce the heat to the absolute lowest setting. Add the whisked yogurt one tablespoon at a time, stirring constantly and vigorously to temper it and prevent curdling.
   • Once all the yogurt is incorporated, add the powdered spices: fennel powder, dry ginger powder, coriander powder, Kashmiri red chili powder, and salt.
   • Mix everything thoroughly and continue to cook on low-medium heat for 5-7 minutes, stirring frequently, until the ghee begins to separate from the masala at the sides of the pot.
4. 4

   Slow Cook the Korma

   • Pour in 1.5 cups of hot water, stir well, and bring the gravy to a gentle boil.
   • For pot cooking: Cover with a tight-fitting lid, reduce heat to low, and simmer for 60-70 minutes, or until the mutton is fork-tender.
   • For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Let the pressure release naturally.
   • Check the korma periodically and add a splash of hot water if the gravy becomes too thick for your liking.
5. 5

   Finish with Fresh Coriander

   • Once the mutton is tender, stir in the 2 cups of finely chopped coriander leaves.
   • Simmer the korma, uncovered, for another 5-7 minutes to allow the fresh, herby flavor of the coriander to meld with the gravy.
   • Sprinkle the garam masala over the top, give it a final gentle stir, and turn off the heat.
   • Let the Daniwal Korma rest for at least 10 minutes before serving to allow the flavors to deepen.