MEAT KORMA

Ingredients

• 900 grams Meat (1 seer converted to approximately 900 g; cut into large pieces. Mutton or lamb is traditional for korma.)
• 300 grams Onions (1¼ powa converted to approximately 300 g; divided — half for paste, half for frying.)
• 180 grams Curd (plain yoghurt) (¾ powa converted to approximately 180 g; use full-fat plain yoghurt.)
• 180 grams Ghee (¾ powa converted to approximately 180 g; approximately 180 ml.)
• 30 grams Fresh ginger (1 chhatak converted to approximately 30 g; peel before using.)
• 9 grams Salt (1½ tolas converted to approximately 9 g; approximately 1½ teaspoons.)
• 6 grams Poppy seeds (1 tola converted to approximately 6 g; approximately 1 teaspoon. White poppy seeds (khus khus) are traditional.)
• 0 to taste Chillies (No quantity specified in the original recipe. Use whole dried red chillies or fresh green chillies to your preferred heat level. A starting point of 2–4 whole chillies is suggested.)

Instructions

1. 1Peel and roughly chop the ginger. Take half of the onions (approximately 150 g) and roughly chop them. Place the ginger, poppy seeds, chillies, and the half-portion of onions into a blender or use a mortar and pestle. Grind or blend everything together into a smooth paste. Add a splash of water if needed to help the blending process. Set the paste aside.
2. 2Place the large pieces of meat into a large bowl. Add the paste you made in Step 1, the curd (yoghurt), and the salt. Mix everything together thoroughly so all the meat pieces are well coated. Allow the meat to marinate while you prepare the remaining onions — at least 10 minutes at room temperature.
3. 3Take the remaining half of the onions (approximately 150 g) and peel them. Chop them into medium-sized pieces — they do not need to be too fine, as they will soften and cook down in the ghee.
4. 4Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add all of the ghee and allow it to melt and heat up — it will shimmer when ready. Add the chopped onions from Step 3. Stir occasionally and cook until the onions turn a light golden-brown colour. This should take about 8–10 minutes. Do not let them burn — reduce the heat if they are colouring too quickly.
5. 5Add all of the marinated meat (along with all the marinade from the bowl) into the pot with the browned onions. Stir to combine. Increase the heat to medium-high. The meat will release a significant amount of liquid — this is normal. Cook uncovered, stirring occasionally, until all the liquid that has come out of the meat has completely evaporated and dried up. This may take 20–30 minutes. You will know it is ready when the ghee begins to separate and the meat starts to fry rather than simmer.
6. 6Once the liquid from the meat has fully dried up, add a small amount of water — approximately 120–180 ml (about half a cup) — just enough to barely cover the base of the pot and allow the meat to continue cooking gently. Stir, then place a tight-fitting lid on the pot. Reduce the heat to the lowest setting on your stove. Allow the meat to cook on this very gentle heat for 30–40 minutes, or until the meat is completely tender and the water has dried up again. Check occasionally to ensure it is not sticking to the bottom; if needed, add a tiny splash of water.
7. 7Once the added water has fully dried up and the meat is tender and coated in the aromatic ghee and paste, remove the pot from the heat. Give everything a gentle stir to ensure nothing is sticking. The korma is ready to serve. Serve hot.