Mutton Korma Recipe

Steps

1. Heat the oil/ghee in a deep pot or pan.
2. Add the sliced onions and fry them over a medium to high heat, stirring often and keeping a very close eye on them to ensure they brown evenly.
3. You may find you need to turn the heat down after a while if they look like they may be browning too quickly/unevenly..
4. Once the onions have turned a dark brown (not black!), use a slotted spoon to remove them and rest them spread out on a paper towel.
5. Set aside - these will crisp up as we work on the korma.
6. The frying process will take about 25 minutes.
7. Add the mutton, spices, ginger and garlic to the same oil as the onions were fried in.
8. Fry this over a medium to high heat, until the mutton no longer remains pink, about 7 minutes.
9. Add in the yogurt and cashews paste.
10. Fry everything well, stirring the entire time, until the oil begins to separate from the sauce of the curry and looks glossy - about 10 minutes.
11. Add in 900ml of water, bring everything to a boil and then cover with a lid and cook on a low heat for about 1.5-2hrs.
12. As the korma cooks, once the onions have cooled down completely and become crisp, you can crush them using your hands, a pestle and mortar, or a processor until they are broken down into a textured mixture.
13. Take the lid off and stir in the onions.
14. Return the lid and cook for a further 5-10 minutes.
15. If things are looking too dry for your liking and you want to top the water up at this point, you can do so now.
16. Add in the kewra water.
17. Give everything a taste and adjust the chilli and salt if needed
18. Garnish with almonds just before serving