The alu mutton korma is another family recipe. The more festive, the more ghee/oil floats! It’s also part of the wedding table. My MIL and FIL taught me how to slice and brown the onions for korma, as the depth of colour and flavour depends entirely on this. We always add large pieces of potato to this at the end.
Peel and grate the onion (It can also be sliced very fine). Grind ginger, garlic,tomato, and green chili to a paste.
In a kadhai, heat 1 tbsp mustard oil and let it smoke and cool; add 1 tbsp pure ghee.
Add in the whole spices and immediately after that, the onions. The flame should be medium high. Once the onions are brownish (about 5 minutes), add in the ginger-garlic-tomato paste and keep stirring till the whole lot is a deep caramel brown, but not burned. Add in the meat and keep on stir frying it till you see a caramel-ly colour. This will take 10 to 20 minutes on a medium low flame.
Transfer the hot mixture to a pressure cooker and stir in the Kashmiri mirch and dhania powders. Add 1 tsp salt (or to taste) and 3 cups (750 ml) of water. Close the cooker and after the first whistle, put it on sim for 20 minutes. Turn off the heat and let it cool for about 15 minutes. Open the cooker, check for salt, add in the four pieces of potato. Close the cooker and return it to heat. After the first whistle, turn the heat to sim for 2 minutes, then let it cool. After 15 minutes, open the cooker, add the kewra and powdered garam masala. It’s ready to plate and serve.
Refrigerate leftovers
Browning the onions to perfection is a key step in this dish.
Serve with any raita and tomato chutney.
