Quorema Curry, Plain
A rich and aromatic Mughlai-style mutton curry with yogurt, almonds, and fragrant spices. This korma features tender mutton in a creamy sauce with fried onions and warming spices.
Ingredients
- 2 pounds Mutton, cut into 1.5-inch pieces (Good fat mutton, can substitute with lamb)
- 5 ounces Ghee (About 2.5 chittacks or 10 tablespoons)
- 12 large Onions, cut lengthways into fine slices (For frying and adding to curry)
- 1 cup Yogurt, thick (Good quality thick yogurt (tyre/dhye), about 8 ounces)
- 1 teaspoon Chili powder, ground (Adjust to taste)
- 4 teaspoons Onion, ground (Can use onion paste)
- 1 teaspoon Coriander seed, ground
- 6 small sticks Cinnamon sticks, ground (About 1 teaspoon ground)
- 0.5 teaspoon Ginger, ground
- 0.25 teaspoon Garlic, ground
- 5 whole Cloves, ground (About 1/4 teaspoon ground)
- 6 pods Cardamom pods, ground (About 1/2 teaspoon ground)
- 10 whole Peppercorns, whole
- 3 leaves Bay leaves
- 3 blades Lemon grass blades (Remove before serving)
- 1.5 teaspoons Salt (Adjust to taste)
- 0.25 cup Water
- 1 lemon Lemon juice, fresh (About 2 tablespoons)
More recipes using Mutton
Indian
Mutton Biryani
Aromatic rice cooked along with mutton khurma.
Indian
Shaiya Biryani (Biryani Made of Thin Rava Noodles)
Biryani made of rava sevai (a thin noodle made up of rava) served in layers with richly flavored mutton khurma (gravy).
Anglo-Indian
Mutton Trambland
A Victorian-era Anglo-Indian dish featuring boiled mutton covered in a tangy butter-flour sauce with vinegar, topped with minced pickles and hard-boiled eggs. This recipe adapts the traditional beef trambland preparation for mutton.
Instructions
- 1Cut 2 pounds of good fat mutton into pieces approximately 1.5 inches square. Set aside.
- 2Cut 12 large onions lengthways into fine slices. Set aside.
- 3In a large heavy-bottomed pot, warm 5 ounces of ghee over medium heat until melted and hot.
- 4Add the sliced onions to the hot ghee and fry, stirring frequently, until they turn golden brown and crispy. This should take about 10-12 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
- 5In the same pot with remaining ghee, add the ground chili powder, ground onion, ground coriander seed, ground cinnamon, ground ginger, and ground garlic. Fry these ground condiments over medium heat, stirring constantly, until they turn quite brown and aromatic, about 5-7 minutes.
- 6Add the cut mutton pieces and salt to the pot with the browned spices. Stir well to coat the meat with the spices. Allow the mutton to brown on all sides, stirring occasionally, for about 10 minutes.
- 7While the mutton is browning, finely chop the fried onions that were set aside earlier.
- 8Once the mutton is browned, add the yogurt, ground cloves, ground cardamom, whole peppercorns, bay leaves, lemon grass blades, water, lemon juice, and the finely chopped fried onions. Stir everything together well to combine.
- 9Close the pot with a tight-fitting lid and allow the curry to simmer over a gentle coal fire or low heat for about 1.5 to 2 hours, until the mutton is completely tender and the flavors have melded together. Check occasionally to ensure it's not sticking to the bottom.
- 10When the korma is ready, remove and discard the lemon grass blades. The curry is now ready to serve hot with rice or bread.
