Kashmiri Daniwal Korma, Steamed Basmati Rice and Kachumber Salad

Instructions

1. 1

   Fry Onions and Sauté Spices

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the bay leaf, black cardamoms, green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown.
   • Remove half of the fried onions with a slotted spoon and set them aside on a plate for garnish.
2. 2

   Sear Mutton and Add Spice Powders

   • To the pot with the remaining onions, add the mutton pieces. Increase the heat to medium-high.
   • Sear the mutton for 6-8 minutes, turning the pieces until they are well-browned on all sides. This step is crucial for flavor.
   • Add the ginger and garlic pastes. Sauté for 1 minute until the raw aroma disappears.
   • Reduce the heat to medium-low. Add fennel powder, dry ginger powder, turmeric powder, Kashmiri red chili powder, and salt. Stir and cook for 1 minute.
3. 3

   Incorporate Yogurt and Coriander

   • Turn the heat to the lowest setting. Slowly add the whisked, room-temperature yogurt, one spoonful at a time, stirring continuously and vigorously to prevent curdling.
   • Once all the yogurt is incorporated, increase the heat to medium. Cook for 3-4 minutes, stirring, until the oil begins to separate from the gravy at the edges.
   • Stir in 1 cup of the chopped coriander leaves and mix well.
4. 4

   Slow Cook the Korma

   • Pour in 2 cups of hot water and bring the gravy to a gentle boil.
   • Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 60-70 minutes, or until the mutton is fork-tender. Stir every 15-20 minutes to prevent sticking.
   • Alternatively, if using a pressure cooker, secure the lid and cook on medium heat for 5-6 whistles. Allow the pressure to release naturally.
5. 5

   Finish and Serve

   • Once the mutton is cooked, uncover the pot. Stir in the garam masala and the remaining 1 cup of chopped coriander leaves.
   • Simmer uncovered for another 5 minutes to allow the flavors to meld and the gravy to thicken slightly.
   • Let the korma rest for 10-15 minutes before serving. Garnish with the reserved fried onions.
   • Serve hot with steamed rice, Kashmiri pulao, or naan bread.