Degi Mutton Korma

To marinate mutton for Degi Mutton Korma, blend onions, green chillies, garlic, ginger, black peppercorns, and coriander seeds into a smooth paste. Mix this paste with degi mirch powder and salt, then coat the mutton pieces thoroughly. Cover the bowl with cling film or a plate and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.

If you don't have ghee, you can use vegetable oil or butter as a substitute. For a dairy-free option, replace curd with coconut yogurt or a plant-based yogurt alternative. If you want to reduce the spice level, you can use fewer green chillies or omit them entirely. Cashews can be replaced with almonds or omitted for a nut-free version.

To store leftover Degi Mutton Korma, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 3 months. When reheating, ensure it's heated thoroughly to an internal temperature of 165°F (74°C).

Degi Mutton Korma pairs beautifully with Indian breads like roti, naan, or paratha. You can also serve it with fragrant basmati rice or jeera rice for a complete meal. To enhance the experience, consider serving it with a side of cucumber raita or a fresh salad to balance the rich flavors of the korma.

To cook Degi Mutton Korma, start by marinating the mutton with a spice paste. Then, fry sliced onions until golden brown and set aside. In a large pot, heat ghee and add whole spices, followed by curd. Once the curd curdles, add the marinated mutton and sear it. Mix in the ground onion paste, add water, and simmer on low heat until the mutton is tender. Finish by adding kewra essence and cashew paste before serving.