Archana singh
Shahi mutton korma
A delectable nawabi dish worth savouring!!
Call it the 'K' factor!! Kebabs and Kormas rule the roost all over the world. Yes, even for a dish which has its origins as ancient as in the Mughal era of the bygone centuries. Some may argue that Korma had its nascent origins in Turkey, Azerbaijan or Persia, which might be true. In these areas something similar which had a very similar name 'qorma' (namely) is popular even today. This can still further be debated as it has not been corroborated fully by any historical fact. Of course, the Mughal cuisine did have a definite Turkish/ central Asian influence as that was their cradle. The Korma as we know it, the one with the 'K' was definitely perfected in the Indian kitchens. They were totally fed with Indian sweat, ideas and flavours.
The Korma as a dish is totally drunk on yogurt or is curd based as they say. Here our chef has curated this tasteful fare from the kitchens of the royal nawabs of Awadh. The nawabs were connoisseurs of good food and life. A lot of love, labour and finesse went into the perfection of each dish in these nawabi kitchens by the gifted 'khansamas'.
Our Kormas are infused with the same essence of the Awadhi tradition and culture.
The Korma is a mild, smooth and aromatic curry. It can have any choice of meat or vegetables. For instance, the famous Navratan Korma ( this has history of its own, consists of nine ingredients which comprise of vegetables and nuts. It is a typical Mughalai dish) or the chicken or the prawn korma. There is something for almost everyone! We serve all Korma lovers!
However, nothing to beat the goat meat as they say. Fortunately, the poultry boom in India made the chicken readily available to us. Nonetheless, some meat lovers would say that poultry chicken is as good as aaloo or potato. Alas, some would prefer potato to the other. Well, whether it is eggs, chicken, vegetables or goat, all are stars are perfectly aligned with our K curry and are good to go on your plates, any day!! By jove.. They are all gastronomical delights!!
A dish favoured by the young and old alike. The reason is that it is mild and has no overpowering spices. All age groups and even those with sensitive pallettes find it palatable. So, one can have it even if you are foursome (or more), threesome, twosome or lonesome ( enjoy your solitude more).
However, 'There's something about Mary'! Sorry, something about the marriage of the hearty goat meat with
the mild and slightly sweet Korma curry.
The meat in any case is marinated in curd and few dry masalas. Then simmered over low heat with the aromatic spices ( the ones, once the world was after!), and wet spices. Royalty is added with the addition of almonds, cashews , saffron milk and screwpine water!! It is finished off with blanched and slivered almonds. The result is a dish with tender, succulent meat and a silky smooth textured curry..
Savour this nutty curry with Laccha parathas or rice . It is good either ways.
Recipe
Mutton 1kg
Ginger garlic 2 tbsp
Curd 4 tbsp
Dhaniya pd 2 tbsp
Jeera pd.....2tsp
Kaju n almond paste 2 tbsp
Freshly browned fried and sliced onions .. 2 tbsp (coarsely ground)
Saffron milk.. 2 tsp
Screwpine water..1 tbsp
Slivered almonds 8 pcs
Marinate mutton in curd and ginger garlic paste for an hour. Heat ghee, add bay leaves and khada garam masala. Crackle. Add mutton with dhaniya and jeera powders. Cover and cook for an hour. Then add kaju almond paste, onion. Cookk for 30 mins or till mutton is tender. Then add a hint of white pepper and garam masala powder , screwpine water, and saffron milk. Mix. Garnish with slivered almonds and sliced green chillies.
