Dilpasand mutton korma with coconut and poppy seeds

Lalkila Kitchen · Meat · Mutton · Korma

This korma from Lalkila's archive brings together mutton, coconut paste, poppy seed paste and whole spices. Its flavour comes from a layered preparation: roast the spices, brown the onions, cook the meat until tender and finish the gravy. It is a dish to plan around doneness rather than a promised quick cooking time.

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Ingredients

  • 500 g mutton, cut into pieces
  • 1/2 cup coconut paste
  • 2 tablespoons poppy seed paste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 cinnamon stick
  • 1 pinch nutmeg powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 1 cup finely chopped onion
  • 1 teaspoon roasted coriander powder
  • 3 bay leaves
  • 4 green cardamoms
  • 6 cloves
  • 4 tablespoons oil
  • Salt to taste
  • Water as needed for grinding and cooking

Method

  1. Dry roast the cloves, cardamoms, cumin and cinnamon gently until fragrant. Grind with the nutmeg and a little water into a paste.
  2. Heat the oil in a heavy pan. Add the bay leaves and onion and cook until the onion is golden brown.
  3. Add the ginger-garlic paste and mutton and saute. Stir in the ground spice paste, turmeric, chilli powder and salt.
  4. Add enough water to keep the meat simmering in a gravy. Cover and cook gently, stirring and adding water as needed, until the mutton is tender.
  5. Stir in the poppy seed paste, coconut paste and coriander powder. Add water if the sauce is too dry and cook over low heat for another 10 minutes. Serve hot.

Cooking notes

Mutton may be sold as goat or sheep in different places. Choose the meat you intend to use and allow its tenderness to guide the cooking time. Use permitted, locally available food-grade poppy seed paste.

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Recipe source

Adapted from Dilpasand Korma in the archived Indian Side Dishes collection, page 1. The saved entry does not identify an author.

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