Mutton Deggi Korma is one of India’s best dishes. It’s so rich and aromatic that it’ll take your taste buds right out of your mouth and make you feel like you’ve been transported to another world. Mutton Deggi Korma is marinated in yogurt and a rich blend of spices, simmered to perfection until it’s tender. Each bite is a delicious symphony of spices, rich and rich. Kashmiri red chili powder and Roasted Makhana adds a subtle heat to each bite. Mushroom and onion garnish the dish with coriander and fried onions. From the first bite to the last bite, you’ll be left wanting more.
1 Large Deep Pan This will be used to cook the mutton and simmer the korma. A deep pan with a lid or a pressure cooker with a capacity suitable for the amount of mutton being cooked is recommended.
1 Cutting Board and Knife You need a cutting board and knife to cut onions, ginger and garlic.
1 Mixing Bowl A mixing bowl is required to mix the yogurt and the spices for marinade.
1 Spatula or Wooden Spoon A spatula or a wooden spoon can be used to stir and saute the components in the pan.
2-3 Measuring Spoons Measuring spoons are useful for accurately measuring the quantities of spices needed in the recipe.
Ingredients
For Marination
1kgMuttoncurry cut
½tbspSalt
1tbspGinger-garlic paste
1cupYogurt
Other Ingredients
1tbspTurmeric Powder
2tbspCoriander Powder
1tbspCumin Powder
5nos.Cardamom
1nos.Black Cardamom
1nos.Mace
2inchCinnamon
4nos.Onionpaste
½tbspSaltor as per taste
2tbspGinger-garlic paste
1tbspRed Chilli Powder
2tbspKashmiri Red Chilli Powder
1tbspCardamom and Nutmeg Powder Mixture
1cupWater
25gramsMakhana
12nos.Cashew
10gramsWatermelon Seedsor Charmagaj
2nos.Onionfinely chopped
100gramsClarified Butteror Ghee
Instructions
Heat ghee or oil in a large, deep pan or pressure cooker over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set them aside for garnishing.
To the remaining onions in the pan, add ginger paste and garlic paste. Cook for a minute until the raw aroma fades away. (It's very important)
Add the mutton pieces to the pan and cook them until they turn brown on all sides.
In a bowl, combine whisked yogurt, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to form a smooth paste.
Pour the yogurt-spice mixture into the pan with the mutton. Stir well to coat the meat evenly.
Cover the pan and let the mutton cook on low heat until tender. If using a pressure cooker, cook for about 6-8 whistles or until the mutton is fully cooked and tender.
Once the mutton is cooked, add the roasted makhana (fox nuts) {paste} to the pan and mix gently.
Sprinkle garam masala over the korma and give it a final stir. Adjust the seasoning if needed.
Notes
Marination: Marinate your mutton for at least half an hour or overnight in a mixture of yogurt and spices. This will help the meat soften and let the flavors soak in.Cooking Time: How long does it take to cook the mutton? It'll depend on how tender the meat is and what kind of pan you're using. If you're using a pressure cooker, you'll need to cook it for around 6 to 8 whistles, or until it's cooked all the way through. But if you're using an ordinary pan, just simmer it on low heat for a while, covered up, until it's nice and tender and falling off the bone.Adjusting Spice Levels: It is possible to adjust the spice levels of the recipe to suit individual preferences. For example, if one desires a more mellow korma, they can decrease the amount of Kashmiri Red chili powder in the recipe or substitute it with milder chili powder.Roasting makhana: Raw makhana, also known as fox nuts, can be roasted in a pan in dry heat until golden brown. This adds crunch to your korma and can be kept aside and added to the korma at the end just before serving.Garnishing: The fried onions and coriander leaves are a great addition to this dish. You can add some garam masala on top or add some fresh cream for a creamy finish.Serving Suggestions: Mutton Deggi korma can be served with Naan, Roti, Rice, or Pulao. It can also be served with raita (a yogurt-based gravy) and fresh salad.Leftovers and Storage: The leftovers can be stored in airtight containers in the refrigerator for the next day's meal. The taste of mutton deggi korma is enhanced when reheated.