Mutton Korma with Bagara Rice

Instructions

1. 1

   Marinate the Mutton

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

   Prepare the Onion and Nut Pastes

   • Heat vegetable oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Do not let them burn.
   • Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
   • Once cool and crisp, crush the birista into a coarse powder using your hands or a grinder (do not add water).
   • Soak the cashew nuts and almonds in 1/4 cup of hot water for 15 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed.
3. 3

   Temper the Whole Spices

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
   • Sauté for 30-40 seconds until they release their aroma.
4. 4

   Cook the Mutton and Build the Gravy

   • Carefully add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
   • Reduce the heat to medium-low. Add the crushed onion (birista) and the nut paste. Sauté for 4-5 minutes, stirring constantly, until the raw smell disappears and you see oil separating from the masala.
   • Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine everything, scraping the bottom of the pot.
5. 5

   Slow Cook to Perfection

   • Bring the gravy to a boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
   • For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Turn off the heat and allow the pressure to release naturally.
6. 6

   Finish and Serve

   • Once the mutton is cooked, open the lid. Stir in the garam masala and the optional kewra water.
   • Simmer uncovered for another 2-3 minutes to allow the flavors to meld and the gravy to thicken slightly.
   • Garnish with freshly chopped coriander leaves. Let the korma rest for 10 minutes before serving. This allows the flavors to settle and deepen.
   • Serve hot with naan, sheermal, or basmati rice.