Mutton Korma Roll

1. 1
   prep · ~20 min

   Marinate the mutton.

   In a bowl, combine the mutton cubes with whisked yogurt, ginger-garlic paste, and a pinch of salt. Mix well, cover, and set aside for 20 minutes while you prepare the other ingredients.

2. 2
   prep · ~2 min

   Prepare the cashew paste.

   Drain the soaked cashews and grind them with 2 tablespoons of water to a smooth, creamy paste. Set aside.

3. 3
   knead · ~18 min

   Knead the paratha dough.

   In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead for 7-8 minutes to form a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.

4. 4
   fry · ~10 min

   Fry the sliced onion for garnish.

   1.Heat 1 tablespoon of oil in a pan over medium heat.

   2.Add the thinly sliced onion and fry until deep golden brown and crisp.

   3.Remove with a slotted spoon and drain on paper towels. Set aside for garnish.

   TIPFry the onions low and slow for even browning without burning.
5. 5
   saute · ~7 min

   Build the korma base.

   1.In the same pan, heat the ghee over medium heat.

   2.Add bay leaf, crushed cardamom, cloves, and cinnamon. Sauté until fragrant (30 sec).

   3.Add the finely chopped onions and cook until soft and translucent (4-5 min).

   4.Add ginger-garlic paste and cook until the raw smell disappears (1 min).

   5.Add coriander powder, cumin powder, red chili powder, and turmeric. Stir well.

   TIPDo not let the onions brown; they should soften gently to keep the gravy pale and rich.
6. 6
   saute · ~10 min

   Sear the marinated mutton.

   Add the marinated mutton to the pan. Cook on medium-high heat, stirring frequently, until the meat is lightly browned and the yogurt is absorbed (8-10 minutes).

7. 7
   pressure cook · ~25 min

   Pressure cook the mutton korma.

   1.Add the cashew paste, half a cup of water, and salt to the mutton. Stir well.

   2.Close the pressure cooker lid and cook on high heat until the first whistle.

   3.Lower the heat and cook for another 5-6 whistles or until the mutton is tender.

   4.Let the pressure release naturally. Open the lid and check the consistency.

   5.If the gravy is too thin, simmer uncovered for 3-5 minutes until it thickens and coats the meat.

   6.Stir in the garam masala and simmer for one final minute.

   TIPThe korma should be thick and clinging to the mutton pieces, not runny, for a perfect roll.
8. 8
   fry · ~15 min

   Cook the parathas.

   1.Divide the rested dough into 4 equal balls.

   2.Dust a ball with dry flour and roll it out into a thin, roughly 7-inch disc.

   3.Place the rolled paratha on a hot tawa. Cook for 30 seconds until small bubbles appear.

   4.Flip, drizzle half a teaspoon of oil on the cooked surface, and flip again.

   5.Press gently with a spatula; cook until both sides are golden with brown spots.

   6.Repeat with the remaining dough balls.

   TIPKeep cooked parathas wrapped in a clean kitchen towel to stay soft and pliable for rolling.
9. 9
   assemble · ~3 min

   Assemble the mutton korma rolls.

   1.Lay one warm paratha on a clean, flat surface.

   2.Place a generous portion of the mutton korma in the center, leaving the edges clear.

   3.Top with a pinch of fried onions, a few slices of raw onion, green chili, and a sprinkle of coriander leaves.

   4.Squeeze a few drops of lemon juice over the filling.

   5.Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a wrap.

   6.Serve immediately, wrapped in parchment paper or foil for easy eating.

   TIPDon't overfill; too much gravy will make the paratha soggy. Drain the mutton pieces lightly before placing.

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