Mutton Korma Roll

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton cubes, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
   • Mix thoroughly to ensure the mutton is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for optimal tenderness, refrigerate for 4-6 hours.
2. 2

   Prepare Birista and Nut Paste

   • Thinly slice 2 of the large onions.
   • Heat 1/2 cup of oil in a heavy-bottomed pan over medium-high heat. Add the sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn deep golden brown and crisp. This is called 'birista'.
   • Remove the birista with a slotted spoon and drain on a paper towel to absorb excess oil. Reserve the oil in the pan.
   • In a small blender, grind the cashews and almonds with 2-3 tbsp of water to form a smooth, fine paste. Set aside.
3. 3

   Cook the Mutton Korma

   • Heat 3 tbsp of the reserved oil in a pressure cooker over medium heat.
   • Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
   • Add the marinated mutton and cook on high heat for 5-7 minutes, stirring frequently, until the mutton is seared and changes color.
   • Stir in the cashew-almond paste and half of the prepared birista (crush it with your hands before adding). Cook for another 5 minutes until the oil begins to separate from the masala.
   • Pour in 1 cup of water and the remaining 0.5 tsp of salt. Stir well.
   • Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles (approximately 20-25 minutes) until the mutton is fork-tender.
   • Allow the pressure to release naturally. Open the cooker and simmer the korma on low heat for 5-7 minutes, stirring occasionally, until the gravy thickens to a semi-dry consistency that can coat the mutton pieces.
   • Stir in the garam masala and optional kewra water. Turn off the heat and set aside.
4. 4

   Prepare Toppings and Assemble the Rolls

   • Thinly slice the remaining 1 large onion into rings.
   • In a small bowl, toss the onion rings with lemon juice and chaat masala. This is your 'lachha' onion salad.
   • Warm a paratha on a hot tawa or skillet for about 30 seconds per side until soft and pliable.
   • Place the warm paratha on a clean surface. Spread 1 tbsp of mint chutney evenly over it.
   • Spoon a generous portion (about a quarter) of the mutton korma filling along the center of the paratha.
   • Top the mutton with a handful of the seasoned onion rings.
   • Fold the bottom edge of the paratha up slightly, then tightly roll it from one side to the other. Repeat for the remaining rolls.
5. 5

   Serve Immediately

   • Serve the Mutton Korma Rolls immediately while they are warm for the best texture and flavor.
   • For easier handling, you can wrap the bottom half of each roll in parchment paper or aluminum foil.