Jahangiri Mutton Korma

1. 1
   prep · ~30 min

   Prepare the almond-cashew paste.

   1.Soak the blanched almonds, cashews, and poppy seeds in warm water for 30 minutes.

   2.Drain and grind the nuts and poppy seeds to a smooth paste using 2-3 tablespoons of water.

   TIPA smooth nut paste is the foundation of the creamy texture. Grind until it feels like fine butter.
2. 2
   prep · ~30 min

   Marinate the mutton.

   1.Combine the cleaned mutton pieces with the whisked yogurt, a pinch of salt, and the garam masala powder in a bowl.

   2.Mix well to coat all the pieces evenly.

   3.Cover and set aside to marinate for 30 minutes at room temperature.

   TIPRoom temperature marination helps the mutton absorb the yogurt's tenderizing effect faster.
3. 3
   fry · ~12 min

   Fry the sliced onions.

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

   2.Add the thinly sliced onions and a pinch of salt.

   3.Fry until the onions turn a deep golden brown and slightly crispy (10-12 minutes).

   4.Remove half of the fried onions with a slotted spoon and set aside for garnish.

   TIPDon't rush the onions. A deep, dark golden color without burning is crucial for the rich color and sweetness of the korma.
4. 4
   temper · ~1 min

   Bloom the whole spices.

   1.In the same pot with the remaining onions and ghee, add the green cardamom pods, cloves, cinnamon stick, bay leaves, and mace.

   2.Sauté for about 30 seconds until they release their aroma and begin to sizzle.
5. 5
   saute · ~7 min

   Sear the marinated mutton.

   1.Raise the heat to high and add the marinated mutton to the pot.

   2.Sear the mutton pieces on all sides, stirring continuously until the meat changes color and the yogurt begins to dry (5-7 minutes).

   TIPSearing locks in the juices. Don't cover the pot at this stage.
6. 6
   saute · ~9 min

   Build the spice base.

   1.Lower the heat to medium and add the ginger garlic paste and slit green chilies.

   2.Sauté for 1-2 minutes until the raw smell disappears.

   3.Add the finely chopped tomatoes, coriander powder, cumin powder, turmeric powder, and red chili powder.

   4.Cook until the tomatoes turn soft, mushy, and the masala releases oil from the sides (5-7 minutes).
7. 7
   simmer · ~60 min

   Simmer in the nutty paste.

   1.Stir in the prepared almond-cashew paste and mix well with the masala.

   2.Sauté for 3-4 minutes, stirring continuously until you see a glossy sheen.

   3.Pour in the cup of warm water and season with the remaining salt.

   4.Bring to a boil, then immediately lower the heat to a gentle simmer.

   5.Cover the pot and slow-cook until the mutton is fork-tender (45-60 minutes).

   TIPThe slow simmer is the heart of this dish. Check and stir occasionally to prevent sticking, adding a splash of water if the gravy becomes too thick.
8. 8
   mix · ~3 min

   Finish the korma with cream and aromatics.

   1.Once the mutton is tender, gently fold in the fresh cream.

   2.Add the saffron-infused milk, rose water, and kewra water.

   3.Stir everything together briefly and let it heat through on the lowest flame for 2-3 minutes without bringing it to a boil.

   TIPAdding the cream and aromatic waters at the end preserves their delicate flavors and fragrance.
9. 9
   garnish

   Garnish and serve.

   1.Transfer the korma to a serving bowl.

   2.Top with the reserved crispy fried onions, fresh coriander leaves, and julienned ginger.

   3.Serve hot with naan, sheermal, or steamed rice.

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