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25 November 2013,10:59 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
2 hours

Preparation Method :

  • Wash and trim the meat.
  • To make a delicate yakhni or meat stock, put the meat in a medium-sized pressure cooker along with the salt and enough water.
  • Close the cooker and pressure-cook the meat for 30 minutes on low heat, after the cooker reaches full pressure.
  • Once the meat is cooked, release the pressure of the cooker, strain the stock and reserve it. Set the meat aside.
  • The Korma
  • Put the whisked curd into a bowl and add all the spice powders. Whisk them in, till they dissolve completely.
  • Heat a deep pan and slowly pour in the curd and spice mixture, whisking it constantly to prevent the curd from splitting.
  • Add the salt and continue to stir the curd gently on medium heat. Bring the curd up to a gentle boil and then turn the heat down to a simmer.
  • Cook the curd and spice mixture for about 30 minutes, stirring it gently, till the curd is reduced by a third and is a rich yellow-green in colour.
  • Heat the ghee for tempering and add the whole spices. Fry them, till they change colour and are fragrant. Spoon the ghee and whole spices into the curd-based gravy, stirring and mixing everything gently to combine well.
  • Add the cooked pieces of meat, top the gravy wet the reserved yakhni and stir gently to combine.
  • Bring the korma up to a boil and then turn the heat down.
  • Simmer the korma for another 45 minutes.
  • Serve the korma with hot steamed rice.


  • 1 kg mutton, cut into pieces
  • 1 teaspoon salt

The Korma

  • 750 grams whisked curd
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried ginger powder
  • 1 teaspoon fennel powder        
  • 1½ teaspoon coriander powder
  • 1 teaspoon cumin powder
  • A pinch of salt

The Tempering

  • 1 tablespoon ghee
  • 5 green cardamoms
  • 2 brown cardamoms
  • 1" cassia stick
  • 4-5 cloves
  • 6 whole black peppercorns

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