Hyderabadi Mutton Korma

1. 1
   prep · ~30 min

   Marinate the mutton.

   1.In a large bowl, combine mutton pieces with whisked yogurt, turmeric powder, salt for marination, and half the ginger-garlic paste.

   2.Mix well to coat all pieces evenly. Cover and set aside for 30 minutes while you prepare other ingredients.

   3.Soak almonds in hot water for 15 minutes, then peel and set aside.

   TIPRoom temperature marination helps the yogurt tenderize the meat faster.
2. 2
   fry · ~12 min

   Fry onions until deep golden brown.

   1.Heat oil in a heavy-bottomed pot over medium heat.

   2.Add sliced onions and fry, stirring frequently, until they turn deep golden brown (10-12 minutes).

   3.Remove half the fried onions with a slotted spoon and set aside for the paste. Leave the remaining half in the pot.

   TIPTake your time here — properly browned onions are the soul of Hyderabadi korma. Don't rush to dark brown or they'll turn bitter.
3. 3
   prep · ~2 min

   Make the almond-coconut-onion paste.

   1.In a blender jar, add the peeled almonds, grated coconut, and the reserved half of fried onions.

   2.Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
4. 4
   saute · ~2 min

   Build the aromatic base.

   1.Return the pot with the remaining fried onions to medium heat.

   2.Add the remaining ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1-2 minutes).

   3.Add coriander powder, cumin powder, and red chili powder. Sauté for 30 seconds until fragrant.
5. 5
   saute · ~7 min

   Add tomatoes and cook until soft.

   1.Add chopped tomatoes to the pot.

   2.Cook, stirring occasionally, until the tomatoes turn soft and mushy and oil begins to separate from the mixture (5-7 minutes).

   TIPA sprinkle of salt helps the tomatoes break down faster.
6. 6
   saute · ~4 min

   Add the ground paste and cook.

   1.Lower the heat and add the almond-coconut-onion paste to the pot.

   2.Cook, stirring continuously, for 3-4 minutes until the paste thickens slightly and releases a nutty aroma.

   TIPKeep the heat low to prevent the paste from sticking to the bottom and burning.
7. 7
   simmer · ~30 min

   Add mutton and simmer the korma.

   1.Add the marinated mutton (along with all its marinade) and the stock from pressure cooking to the pot.

   2.Add salt for gravy and tamarind pulp along with the soaking water. Stir everything together.

   3.Bring to a gentle boil, then lower heat. Cover and simmer for 25-30 minutes, stirring occasionally, until the gravy is thick and oil floats on top.

   TIPThe longer and slower you simmer, the deeper the flavor. If gravy becomes too thick, add a splash of warm water.
8. 8
   temper · ~1 min

   Temper with whole spices.

   1.In a small tadka pan, heat ghee over medium heat.

   2.Add bay leaf, green cardamom, cloves, cinnamon stick, and black peppercorns.

   3.When they crackle and release aroma (30 seconds), pour this tempering over the simmering korma.
9. 9
   mix · ~5 min

   Finish with lemon juice and garam masala.

   1.Stir in lemon juice and sprinkle garam masala over the korma.

   2.Mix gently and turn off the heat. Cover and let the korma rest for 5 minutes.

   TIPResting allows the flavors to settle and meld together beautifully.
10. 10
    garnish

    Garnish and serve hot.

    1.Transfer the korma to a serving bowl.

    2.Garnish with chopped cilantro and mint leaves. Serve hot with steamed rice, naan, or roti.

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