Step-by-Step Instructions

1. 1.Prepare Mutton for Marination

   Wash 1.25 kg of mutton thoroughly and drain any excess water. Ensure the mutton is dry before marinating.

2. 2.Marinate Mutton

   Transfer the mutton to a large bowl. Add 1 large tablespoon of freshly crushed ginger-garlic paste, 2-3 bay leaves, a few black peppercorns, 1 small cinnamon stick, 1 teaspoon cumin powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix all ingredients thoroughly with the mutton, ensuring each piece is well coated.

3. 3.Rest Marinated Mutton

   Cover the bowl and let the marinated mutton rest for at least 30 minutes. This allows the spices to penetrate the meat, making it tender and flavorful.

4. 4.Prepare Gravy Base Ingredients

   Prepare a smooth puree from 2 tomatoes. Separately, fry 2 sliced onions until they are golden brown and crispy (birista), then crush them into small pieces.

5. 5.Make Cashew Paste

   In a blender, combine 7-8 cashews, 5-6 green cardamom pods, a few cloves, 1 small piece of nutmeg, and 1 small piece of mace. Add a little milk as needed and blend until a fine, smooth paste is formed.

6. 6.Sear Mutton in Pressure Cooker

   Heat 2 large tablespoons of mustard oil in a pressure cooker. Once the oil is hot, add the marinated mutton. Fry the mutton well for several minutes on medium flame until it changes color and is lightly browned, ensuring the raw smell of ginger-garlic paste is gone.

7. 7.Add Tomato Puree and Fried Onions

   Add the tomato puree to the frying mutton. Immediately follow with the crushed fried onions (birista). Mix all ingredients thoroughly with the mutton.

8. 8.Incorporate Cashew Paste

   Add the prepared cashew paste to the mutton mixture. Mix well, ensuring the flame is kept low to prevent the paste from sticking to the bottom of the cooker.

9. 9.Add Water and Prepare for Pressure Cooking

   Add approximately half a cup of water to the mixture and give it a final stir. The mutton will also release its own water.

10. 10.Pressure Cook Mutton

    Close the lid of the pressure cooker. Cook the mutton for 20-25 minutes on medium flame after the first whistle, or until the mutton is perfectly tender and cooked through.

11. 11.Final Check and Serve

    Once the pressure is released, open the cooker and stir the korma. Check if the mutton is tender and the gravy has reached the desired consistency with oil separating on top. Serve the Mughlai Mutton Korma hot with naan, butter naan, or rice.