Jahangiri Mutton Korma with Saffron Sheermal

Instructions

1. 1

   Prepare the Birista (Fried Onions)

   • Heat oil in a deep pan or kadai over medium-high heat. To check if the oil is ready, drop a slice of onion; it should sizzle immediately.
   • Add the thinly sliced onions and fry for 12-15 minutes, stirring occasionally, until they turn a deep golden brown and are crispy. Do not let them burn.
   • Remove the fried onions with a slotted spoon and spread them on a plate lined with paper towels to drain excess oil. Let them cool completely. This is your birista.
2. 2

   Make Pastes and Marinate Mutton

   • Once the birista is cool and crisp, crush half of it with your hands into coarse pieces. Grind the other half in a blender to a smooth paste, adding a splash of water if needed.
   • Drain the soaked cashews and almonds. Grind them in a blender to a very smooth paste, adding 2-3 tablespoons of water to help the process.
   • In a large bowl, combine the mutton pieces, ginger-garlic paste, half of the whisked curd (1/2 cup), and 1 tsp of salt. Mix well and set aside to marinate for at least 30 minutes.
3. 3

   Sauté Aromatics and Brown the Mutton

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: bay leaf, green cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
   • Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 7-8 minutes, stirring frequently, until it is well-browned on all sides.
4. 4

   Build the Korma Gravy

   • Reduce the heat to low. Add the coriander powder and Kashmiri red chili powder. Sauté for 1 minute until the raw smell disappears.
   • Slowly add the remaining whisked curd (1/2 cup), a little at a time, stirring continuously to prevent it from curdling. Cook for 2-3 minutes.
   • Add the ground onion paste, the hand-crushed birista, and the nut paste to the pot. Mix everything thoroughly.
   • Continue to cook on medium-low heat for 6-8 minutes, stirring often, until the masala is well-cooked and you see ghee separating at the edges.
5. 5

   Slow Cook the Korma

   • Pour in 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir well to combine, scraping any bits from the bottom of the pot.
   • Bring the gravy to a gentle boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 45-50 minutes.
   • Stir every 15 minutes to prevent sticking. The korma is ready when the mutton is fork-tender and the gravy has thickened.
6. 6

   Finish and Serve

   • Once the mutton is cooked, stir in the garam masala, fresh cream (if using), and kewra water (if using).
   • Let it simmer gently for another 2-3 minutes on low heat for the flavors to meld.
   • Turn off the heat and let the korma rest, covered, for at least 10 minutes before serving. This deepens the flavor.
   • Garnish with sliced almonds or fresh coriander. Serve hot with Sheermal, Naan, or Basmati rice.