Collected this recipe from one of the youtube channels, and it is called puran dhaka r mutton korma by saifuddin mama.
I had a similar taste like this when I had visited the Karim’s in Delhi, near jumma masjid. It can be best enjoyed with paratha.
- Mutton, curry cut – 500 gns
- Ginger paste – 2 tsp
- Garlic paste – 1 tsp
- Onion paste – 2 tbsp
- Green chilli paste – 1 tsp
- Curd – 50 gms
- Cumin powder – a tsp
- Bayleave – 4, cinnamon 2 inches stick, green cardamom – 5, cloves – 4, jayitri – one flower – grind to a coarse podwer
- Nutmeg powder – 1/4 tsp
- Cashew poppy seed paste – 1 tbsp
- Onion sliced – 1
- Onion – 1, chopped small
- Milk – 1/2 cup
- Cream – 1 tbsp
- Kewra water – 1 tsp
- Chopped chilli – 2
- Ghee – 2 tbsp
- White oil
- kishmish / raisins – a handful
Wash the mutton. Then add ginger garlic paste, onion paste, green chilli and salt.
Next add the curd, ground masala, cumin powder, nutmeg powder , curd, cashew poppy seed paste , chopped onion and marinate for 6-8 hours in the refrigerator.
When ready to cook, remove the marinated mutton and bring to room temperature. Add some white oil in a pan and deep fry the sliced onion till brown or make beresta. Keep aside.
In the same pan, add the remaining oil and half ghee. When it is hot, add the marinated mutton and stir well.
Cook till oil starts coming out of the mutton. Mutton should release lot of water and it is preferable to cook without water. I have put the mutton in a pressure cooker to make it soft. If you can afford to cook over gas stove for longer time, please go ahead.
Pour the cooked mutton onto the same pan and add the kewra water along with milk and cream.
Continue cooking for 10 minutes over low heat. Korma usually have a slightly sweetish taste, so add a spoonful of sugar at this point. It will enhance the taste. Sprinkle the raisins too.
Remove from heat and add remaining sliced green chilli.
Serve with paratha or naan .