This is a quintessential Old Delhi dish and I have devoured it many a times in those dingy by-lanes plus cooked it at home using a ready-made spice mix a lot of times but this was the first time I cooked this on my own end to end and the result was absolutely ravishing!
The perfect Korma flavours; the eclectic mix of fried onions, whole spices, curd and Kewra essence made this a perfect dinner meal! I couldn’t have asked for more! BIG THANKS to Mona Malik of Sikandalous Cuisine for her inspiration & recipe! I made a few changes though…
Mutton: 800 gms (I got the Shoulder piece cut into small pieces)
Crisp Fried Onions: 1/2 cup + 1/2 cup (I use store bought & browned them in a pan before adding)
Curd: 8 tbsp
Coriander powder: 2 tbsp
Red Chili powder: 2 tbsp
Kashmiri red chili powder, 2 tbsp
Fresh Ginger paste: 2 tbsp
Fresh Garlic paste: 2 tbsp
Black Cardamom: 3
Green Cardamoms: 8
Cinnamon: 2” stick
Bay leaves: 3
Ghee: 3 tbsp
Salt: As per taste
Few Kewra Essence Drops
Water: 2 cups
1. Mix 1/2 cup of fried onions along with curd, salt, coriander powder, red chili powder, kashmiri red chili powder, garlic paste and ginger paste. Marinate the mutton in the curd mix – cover with a cling wrap, refrigerate and marinate overnight.
2. Bring the marinated mutton back to room temperate before starting to cook.
3. Heat the ghee in a pan. Add the whole spices and let them splutter.
4. Now add the marinated mutton and Bhunno for 25-30 minutes till the perfect brown colour appears!
5. Add the water, cover and let it cook on low flame for 40 minutes.
6. Add the balance 1/2 cup of fried onions & the Kewa drops then mix well.
7. Cover and cook for another 20-odd minutes and check for the seasoning & consistency of the gravy aas per your preference.
8. Serve hot with rice or rotis.
9. Thanks Mona Malik first and me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…