Delhi's culinary landscape is a vibrant tapestry of flavors, and few dishes represent its richness as vividly as Kainaat Mutton Korma. This isn't your average korma; it's a legendary recipe, passed down through generations, known for its incredibly tender mutton, rich, creamy gravy, and a complex blend of aromatic spices that dance on the palate. The secret lies in a meticulous preparation process, involving a careful selection of ingredients and a precise cooking technique that unlocks the full potential of the meat and spices. Imagine succulent pieces of mutton melting in your mouth, enveloped in a luxurious sauce that's both intensely flavorful and surprisingly light.
This unique korma, cherished by Delhiites, promises a gastronomic journey unlike any other. Its distinctive flavor profile stems from a carefully balanced combination of traditional and perhaps slightly unconventional spices, resulting in a surprisingly unique and unforgettable taste. Ready to embark on this culinary adventure and create your own masterpiece? Let's delve into the step-by-step guide to prepare this exceptional Kainaat Mutton Korma.
Tools Needed
- Pan
- Grinder
- Large Vessel
Ingredients
- Goat meat (chaap nalli & boneless round pieces): 500g
- Onion: 200g
- Kaynat's Korma Masala: 1 pack (for 500g mutton)
- Curd (yogurt): 200g
- Oil: 100ml
- Salt: ½ tbsp
- Ginger-garlic paste: 2 tbsp
- Cinnamon stick: 1 piece
- Bay leaf: 1 piece
- Water: 1-1 ½ cups
- Kewda water: null
Step-by-Step Instructions
Step 1. Sautéing the Mutton and Aromatics
- Heat oil in a large vessel. Add cinnamon and bay leaf, fry briefly. Add mutton and fry well.
- Add ginger-garlic paste, mix well, and fry for 2-3 minutes.
- Add Kaynat's Korma Masala and salt. Fry for 3-4 minutes on medium flame.
- Add ½ - 1 cup of water gradually, ensuring masala is well fried, not just a gravy. Cook for 2-3 minutes more, then cover and cook on low flame for 15-20 minutes.
Step 2. Building the Korma Base
- Cut 200 grams of onion into phakiya and fry until golden brown. Set aside to cool.
- Grind the fried onions coarsely.
- Add the roasted onion, mix, and fry for 2 minutes.
Step 3. Incorporating Yogurt and Simmering
- Add the cooked curd, mix well, and cook for 5 minutes on high flame to prevent splitting. Then, cover and cook on low flame for 5-6 minutes.
- Add 1-1 ½ cups of hot water. Bring to a boil, then cover and cook on low flame for 10-15 minutes.
Step 4. Resting and Finishing
- Let it rest for 10 minutes before serving. Add Kewda water.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Fry onions in a large quantity of oil to ensure even browning.
- Do not add too much water at once; add it gradually to ensure the masala is well fried.
- Adjust cooking time depending on the quality of mutton. Aim for an internal temperature of 70°C.
Nutrition
- N/A
FAQs
1. Can I substitute the mutton with another meat?
While mutton is traditional and provides the best flavor, you can try lamb or even chicken, but adjust the cooking time accordingly. The flavor profile will be slightly different.
2. What if I don't have all the spices listed?
Don't worry! You can omit or substitute some spices. The key spices are the garam masala and the ginger-garlic paste. Try to keep those.
With its rich history and unforgettable taste, the Kainaat Mutton Korma is a true testament to Delhi's culinary heritage. This recipe, once mastered, will become a cherished addition to your repertoire, impressing friends and family alike. Enjoy the delicious rewards of your culinary journey!