Mughlai Mutton Korma - Bakra Eid Special

Step 1: Prepare Mutton for Marination

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use freshly crushed ginger-garlic paste for the best flavor.

• Marinate mutton for at least 30 minutes to ensure tender and juicy results.

• Keep the flame low after adding the cashew paste to prevent it from sticking to the bottom of the cooker.

• This dish can also be prepared in a non-stick pan, though the cooking time will be longer.

• Adjust the spice levels (red chili powder, black peppercorns) according to your preference.