Rich, creamy Mutton Korma, slow-cooked until tender, is wrapped in a flaky paratha with crisp onions and tangy chutney. This decadent and satisfying meal is perfect for a special dinner or a grab-and-go lunch.
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
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.
Rich, creamy Mutton Korma, slow-cooked until tender, is wrapped in a flaky paratha with crisp onions and tangy chutney. This decadent and satisfying meal is perfect for a special dinner or a grab-and-go lunch.
This mughlai recipe takes 85 minutes to prepare and yields 4 servings. At 1378.13 calories per serving with 67.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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
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
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.
Pro Tips
1For a richer flavor, use mutton pieces with some bone and fat.
2The key to a good korma is perfectly fried onions (birista). Ensure they are golden brown, not burnt, as burnt onions will make the gravy bitter.
3Marinating the mutton for a longer duration makes it more tender and flavorful.
4To make the rolls less messy, ensure the korma gravy is thick and not runny. If it's too thin, simmer it for a few more minutes.
5You can prepare the mutton korma filling a day in advance. It tastes even better the next day.
6For a smoky flavor, you can give the korma a 'dhungar' (hot charcoal smoke infusion) before assembling the rolls.
Recipe Variations
Protein Swap
Protein Swap
Replace mutton with boneless chicken pieces for a Chicken Korma Roll. Reduce the pressure cooking time to 2-3 whistles.
Vegetarian Option
Vegetarian Option
Use paneer cubes or a mix of boiled vegetables like potatoes, carrots, and peas to create a delicious Veg Korma Roll.
Bread Choice
Bread Choice
Instead of parathas, you can use rumali roti, whole wheat chapati, or even a large tortilla for a different texture.
Creamier Korma
Creamier Korma
For an even richer and creamier korma, add 2 tablespoons of fresh cream or malai at the end of the cooking process.
Health Benefits
✨
High in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
✨
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body. Iron is essential for forming hemoglobin and preventing anemia.
✨
Provides Sustained Energy
The combination of complex carbohydrates from the paratha, protein from mutton, and healthy fats from nuts provides a balanced source of energy that keeps you full and satisfied for longer.
Frequently Asked Questions
How many calories are in one Mutton Korma Roll?
One Mutton Korma Roll contains approximately 850-900 calories, making it a rich and indulgent meal. The exact count can vary based on the fat content of the mutton and the type of paratha used.
Is Mutton Korma Roll healthy?
While delicious, a Mutton Korma Roll is a calorie-dense dish high in protein and fats. It's best enjoyed as an occasional treat rather than a daily meal. It provides significant protein and iron from the mutton but is also high in saturated fat and sodium.
Can I make this with chicken instead of mutton?
Yes, absolutely. You can substitute mutton with boneless chicken thigh or breast pieces. The marination process remains the same, but you will need to reduce the pressure cooking time to about 2-3 whistles (10-12 minutes).
Can I make the korma filling in advance?
Yes, making the korma filling a day ahead is a great idea. The flavors meld together and deepen overnight. Store it in an airtight container in the refrigerator and simply reheat it before assembling the rolls.
My korma gravy is too thin. How can I thicken it?
If your gravy is too watery for a roll, simply simmer it in an open pan or pressure cooker (without the lid) on low heat for a few more minutes. The excess water will evaporate, and the gravy will thicken to the desired semi-dry consistency.
What can I use instead of parathas?
You have several options. Rumali roti is a classic choice for Mughlai rolls. You can also use whole wheat chapatis for a lighter version, or even large flour tortillas if you don't have Indian flatbreads available.
