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Mutton Korma

Bengali Mutton Korma Recipe

by Shyamali Sinha

This Noboborsho, make the classic! You will love this easiest, tastiest Bengali Mutton Korma recipe. The tender, juicy mutton pieces infused with everyday spices and flavouring ingredients you use in your daily cooking! 

What is Korma?

Korma means braising meat! First, fry the marinated meat and then stew it slowly in a closed cooking pot until tender. Korma is not for your everyday mid-week meals. Earlier, people used to make it for parties! 

What is required to make a good Korma?

Onion paste, ginger and garlic paste, curd are the main ingredients in Korma. Other than that, some recipes call for blanched nuts as a thickening agent and the richness! 

Also, love, passion, and patience are the key ingredients to make a great Korma! The secret to making a good Korma is the amount of time you invest in roasting Masala. In Indian cooking, Masala means not only the spices but also the other flavouring agents. Koshano in Bengali or Bhuna in Hindi means slow roasting, which is the trick to make a great Korma. If you do this step too little, the dish will look pale, yellowish! If you do too much, you will burn the Masala, and it will taste bitter. 

Mutton Korma
Mutton Korma

Types of equipment required

  • Mixing bowl-  
  • Spatula
  • Mixer grinder
  • Dutch oven– If you live in India, try to invest in a heavy-duty Kadrai, and if you live out of India, I can’t stress enough to invest in a good quality dutch oven. It will serve a lot of cooking purposes: braising, slow cooking, stewing. 

I am not a big fan of cooking meat in a pressure cooker! But if you think that it will save gas or energy, then over medium to medium-low heat, fry the meat for about 20 mins, then transfer it to a pressure cooker. Over high heat, wait for one whistle, then cook over low heat for about 20 to 30 minutes. 

The significance of this recipe

There are so many ways to make Korma. Every Indian region has its regional influence on the Korma recipe. I adapted this Mutton Korma recipe from a bengali cookbook Rannar Boi by Leela Majumdar & Kamala Chattopadhyay. Instead of Garam masala powder, adding roasted cumin powder at the end is the game changer! If you carefully dry roast the cumin, then you will experience the magic!

Mutton Korma
Mutton Korma

Enjoy with Pulao or Paratha.

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