Mutton Korma, Old Delhi-Style: Creative innovation was a specialty of Old Delhi cuisine, and that is amply evident in this recipe. Mutton korma with tender pieces of mutton napped in a rich gravy of minced meat and slow cooked to perfection.
Jama Masjid wala Mutton Korma. This recipe closely resembles the Mutton Korma you get near the Jama Masjid of Delhi, Since then I have made this dish tens of times and it is a record that there have been no leftovers after a meal of Jama Masjid Wala Mutton Korma and Naan. Melt in mouth mutton with subtle flavours of mace, green cardamom, saffron and kewra is magical.
A Famous Eating place near Jama Masjid.
In the mid 19th century, Mohammed Aziz was a cook in the royal court of Mughal Emperor, however after the Bahadur Shah Zafar was exiled, he left the city for Meerut and later Ghaziabad. However, in 1911, when Delhi Durbar was held for the coronation of the King George V, one of Aziz son Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu gosht (mutton with potatoes) and Daal (lentil curry) served with Rumali Roti.
In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, near Jama Masjid, Delhi saying, “I want to earn fame and money by serving the royal food to the common man”.
Mutton Korma recipe is one of the finest recipes from the Mughlai cuisine.This dish is rich and aromatic prepared with exotic ingredients the authentic way to prepare similar meat dishes is to use as little water as possible and cook on low heat can be time consuming but it is certainly the star day on your table enjoy the flavours of Delhi with this recipe.
The original mutton korma dates back to the Mughal rulers, also cherished as an Awadhi dish. This curry is infused with spices like garam masala, red chilli powder, yoghurt, cloves, fried onions, cardamom, etc.
Along with the bursting flavors, what gives the Korma a beautiful aroma is the kewra essence. (It is okay if you do not have it, the dish will still taste as good).
Slow cooking mutton helps release all the juices from the bones, makes this dish taste amazingly delicious while the yoghurt tenderizes the meat and the aromatic Indian spices infuse all the wonderful flavours.
After trying the mutton Korma at Al-Jawahar I absolutely fell in love with it and I knew that I had to make this again at home as travelling to Old Delhi again and again is something not feasible. After a lot of trials and errors this recipe comes closest to replicating the original mutton Korma in terms of flavor. Also the Original Mutton Korma is cooked for hours and hours to make the mutton just fall off the bone. However, not having hours and hours to spare will cook the mutton in a pressure cooker to give it the same texture.
It is best served with Rice or Naan. So go ahead and give it a try yourself.
Ingredients for Mutton Korma Purani Delhi Style
Steps for Mutton Korma Purani Delhi Style
Mutton Korma Purani Delhi Style
Ingredients
Mutton 1.250 grams
1 tablespoon Ginger-garlic paste
2 tablespoon Coriander powder
1 & 1/2 teaspoon Yellow Chilli powder
1 & 1/2 teaspoons of Kashmiri Chilli
powder
1 teaspoon Garam Masala powder
1 & 1/2 teaspoon Salt
10-12 Black Peppercorns
1 piece of Cinnamon
5-6 Cloves
8 Green Cardamoms
2 Black Cardamoms
1 teaspoon Cumin
250 grams Yoghurt
1 cup of Fried Onion
Seeds of 2 Black Cardamoms
A small piece of Nutmeg
Half flower of Maze (javitri)
7-8 Green Cardamoms
1 cup of Fried Onions
Ginger Juliennes
Kevda Water
5-6 tablespoons of Oil
2-3 tablespoons of Ghee
Steps
Take 1.250 grams of mutton wash it properly drain it and then add 2 tbsp ginger-garlic paste, 2 tbsp coriander powder, 1 and half tsp Kashmiri red chilli powder, 1 and a half tsp yellow chilli powder, half tsp garam masala powder, 1and a half tsp salt, 8 green cardamom, 2 black cardamom, 5-6 cloves, 10-12 black pepper corns, 1 piece cinnamon, 1/2 tsp cumin.
From 250 grams of yoghurt take 200 grams of yoghurt and add to the mutton, keep 50 grams of curds aside, mix all these ingredients well and let it marinate for an hour.
Take seeds of 2 black cardamom, small piece of nutmeg (jaiphal), half flower of maze(javitri), 7-8 green cardamoms grind all into a powder.
Take 1 cup of fried onions if you are using readymade or else take 3 big onions, chop them roughly and fry them.
Grind these fried onions in a mixer and make a coarse mixture not a paste.
Now put this course mixture of fried onions and the powdered spices to 50 grams of yoghurt that you have kept aside, add some ginger juliennes, 1 tsp of kewra water mix it properly and keep aside.
Heat 5-6 tablespoons of oil and 2-3 tbsp ghee in a pressure cooker add the marinated mutton to the oil and mix it properly, fry it on high flame for 2-3 minutes, then pressure cook it till one whistle on high flame and 10-15 minutes on low flame till the mutton is tender.
Do not add any water because the yoghurt also leaves water, let the mutton cook in the juices of yogurt.
When done check the mutton if tender then keep it on a high flame and fry for 5-6 minutes, then add the mixture of yoghurt, fried onions and spices to it with half cup of water.
Stir it properly and cook on high flame for 2-3 minutes then cover it with a lid and cook for 5-6 minutes on low flame till oil floats on top.
Delhi style mutton korma is ready to serve.
Usually Purani Delhi type mutton korma is cooked in a vessel by slow cooking process but here we have to cook in a pressure cooker to make it more easy and save your time.
Serve it hot with Roti Naan or rice.
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Tips *It is the quality of the mutton that matters, so take a good quality fresh mutton. *Also always make sure to cook it on a low to medium flame, cooking meat on high flame makes it turn hard. *You can marinate the mutton overnight also. *Avoid readymade fried onions, instead of that make it at home it will taste better and you will get good results. *Instead of adding oil you can make the whole dish in ghee for best results. *Avoid using sour yogurt, use fresh or homemade yoghurt.
