When a great recipe is passed on from one generation to another, it becomes a family tradition. In this case, the korma has been enjoyed for generations by Bengali families as a portion of comfort food on special occasions.
Bangladeshi Mutton Korma recipe is an aromatic dish made with mutton. Mutton is the meat of sheep, and Bangladeshi people prefer mutton for this dish. This recipe has simple ingredients, but the preparation is delicious. This recipe is famous all over Bangladesh because of its delightful taste.
What is Mutton Korma?
Mutton Korma is a dish that has many variations, but it generally consists of lamb or mutton cooked in a gravy with spices and yogurt.
The dish can be found worldwide, particularly in Middle Eastern countries like Iran, Iraq, Syria, and Lebanon, and it is most prevalent in Bangladesh and India.
Mutton Korma is a meat dish that has been prepared in Bangladesh for centuries. It is usually made with mutton, lamb, or goat meat but can also be made with beef.
The typical spices used in this dish are cumin, cloves, cardamom pods, cinnamon sticks, and bay leaves. The herbs are sautéed together in butter or oil until they release their aroma before adding to the meat mixture.
Mutton Korma is a dish prepared by roasting mutton in a pan or an oven or a pressure cooker and then preparing it with spices, onion, ginger, and garlic. It can be served as a main course or side dish.
Benefits Mutton Korma recipe
Mutton is a meat which is also known as a lamb. It has a rich and distinctive flavor that many people enjoy in dishes like Mutton Korma.
It is essential to know the purpose of using mutton in your Mutton Korma recipe. Mutton meat is a source of high-quality protein that aids digestion, reduces stress, and improves mood. Moreover, mutton meat has cholesterol-lowering properties that are beneficial for cardiovascular health.
Benefits of using mutton in your Mutton Korma recipe are:
• It is an excellent source of protein, iron, zinc, vitamin B12, riboflavin, niacin, and thiamine.
• Mutton is low in fat and cholesterol content when compared to other types of meat.
• It can help lower blood pressure levels by reducing the risk of cardiovascular disease.
• The taste of mutton, which is often described as being solid and savory, can be reduced by using it for cooking with vegetables.
• Mutton has less fat than beef or lamb, which means it will have fewer calories per serving.
• It is more affordable than beef or lamb.
• It’s easier to digest for people sensitive to proteins found in other meats like chicken or pork.
• Mutton has more protein than beef or chicken, making it an excellent protein source for those on a diet.
• Mutton has low fat than other types of meat, which makes it suitable for those with heart disease or diabetes to include in their diet and those trying to lose weight.
• The fatty acids found in mutton help improve your immune system and protect you from cancer and heart disease by fighting free radicals that can cause these diseases to develop.
• It is an excellent source of protein which makes it a perfect addition to any diet plan.
• It has been shown to lower cholesterol levels in the body by about 25%.
How can I cook mutton quickly?
Mutton is a meat that is typically not as popular as other meats, but it can be delicious. Mutton is an essential part of Bangladeshi cuisine. Most of us love the taste and aroma, but it’s a tedious affair to cook for most people. The secret to making mutton succulent and delicious is cooking it in a microwave oven or pressure cooker.
Below are some more tips on this topic:
1. To cook mutton quickly, you will need to use a pressure cooker that speeds up the mutton cooking process, and it also makes it easier to cook a whole piece of mutton in less time.
2. To make a mutton tenderer, you should marinate it for about an hour in a mixture of soy sauce, ginger root powder, brown sugar, garlic powder, and honey before cooking.
3. You take the most significant pieces of meat and cut them into a small cub before cooking it in the oven or other ways, and different methods are just too slow for this purpose. So you should not worry about getting your food cooked faster because even if it takes a longer time.
4. Mutton is cooked much faster if you use yogurt and lemon juice because it softens the mutton, and cooking is quick.
How many methods for cooking mutton?
Mutton is a type of meat that people have long enjoyed for centuries. It is typically prepared in various ways and can be cooked on the stovetop, barbequed, or even baked.
There are many methods for cooking mutton, and I share 3 methods. They are:
Stewing: When you stew meat, you simmer it in a liquid such as water or broth to break down the filament and make it tender. You can add vegetables like carrots and potatoes to the pot.
Roasting: For roasting meat, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a sheet pan with foil or parchment paper. Place the meat on top of this and cover it with aluminium foil before placing it in the oven. It will help keep any juices from escaping during cooking and allow them to drip back into the pan instead of evaporating into heat which can cause flare-ups.
Baking: To bake meats like lamb/mutton chops or steak, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If you are using bone-in chicken breasts, place them on an aluminium-foil lined baking sheet before adding any seasonings onto them.
Way to make Bangladeshi mutton korma more testy
1. You can use any meat you like. However, I have used mutton as it is more readily available in my area. You can also use chicken or beef.
2 You can add more spices to taste. However, if you do not like spicy food, then reduce the amount of chili powder.
3. Use fresh mutton because Fresh mutton is an easy way to prepare this flavorful meat for your guests, and you will save time since you don’t have to spend a lot of time cleaning the mutton, washing it, or salting it.
4. Adding spices and onions to the oil before adding meat extracts flavor from the meat. This helps to make the mutton korma tastier, and this process creates a flavorful sauce that is suitable for this recipe.
5. You should cook it on medium heat until meat is browned and cooked through because when you cook meat on high heat, the outside burns before the inside is cooked. So, when you brown your meat on medium heat, it gives more flavor.
6. Using a pressure cooker is one of the most effective ways to cook mutton korma. A pressure cooker uses high-pressure steam to cook food more quickly and evenly than other cooking methods, such as boiling or steaming. This helps retain nutrients and flavors, leading to a more decadent dish with less fat and fewer calories.
7. Add the spices to the pressure cooker before you add the mutton. This is because when you add the spices, they will be heated up and might burn if they are added first. The best way to skip it is by starting with raw meat and then adding it to the pressure cooker.
8. Don’t use too much ghee or oil in the mutton korma because the mutton korma has to be moist and soft. If you use too much ghee or oil, it will make the dish dry and hard.
9. Cutting the mutton into small pieces helps it cook faster, and the size of the pieces also determines how quickly they will cook. A smaller amount of meat will cook faster than a larger one, resulting in more flavor and juiciness.
10. Make sure the mutton is very well cooked. Because when cooking mutton, it is essential to make sure that the meat is cooked through and well done. If the mutton is not cooked thoroughly, it can be not easy to chew and digest.
Related: Mughlai Chicken Recipe
- Mutton 1 kg
- Ghee 4 tablespoons
- Sliced onion 4 medium size
- Onion paste 2 tablespoons
- Ginger paste 2 tablespoons
- Garlic paste 2 tablespoons
- Yogurt 2 cup
- Lemon juice 1 tablespoons
- Cashew nut paste 1 tablespoons
- Red chili powder ½ tablespoons
- Turmeric powder ½ tablespoons
- Coriander powder 2 tablespoons
- Cumin powder 2 tablespoons
- Black pepper powder 1 tablespoon
- Nutmeg power ¼ tablespoons
- Cumin seed 1table spoons
- Bay leaf 1 to 2 nos.
- Cinnamon stick 1 inch
- Cardamom 3 to 4 nos.
- Cloves 3 to 4 nos.
- Mace 1 pieces
- Green chili 4 to 5 nos.
- Sugar 1 tablespoons
- Hot milk 1 cup
- Hot water as needed
- Kewra water ½ teaspoons
- Salt to taste
- Garam masala 2 tablespoons
- Take a mixing bowl, put mutton, ginger paste, garlic paste, onion paste, salt, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and lemon juice. Mix them well and marinate for a minimum of 30 minutes.
- Take a pan, add ghee and onion slice, and cook it on medium-low flame until onions turn brown. When the onion becomes brown at this stage, remove the onions on a paper towel and leave them to cool. When it gets cold, grind it well and crush them.
- Take a deep pan and add ghee, cumin seed, cloves, mace, nutmeg, cardamom, cinnamon stick, and green chili, sauté for 2 to 3 minutes.
- Now, add the marinated mutton, cook it on a medium flame until ghee is released. After that, add the crushed onions, cashew paste, and sugar, cook for 10 minutes.
- Then add hot milk and hot water. Cover it and cook on low flame for 1 to 1.5 hours until the mutton is cooked and tender.
- After that, add the kewra water and garam masala powder, again cover it and cook for 10 minutes on low flame. Now that the mutton korma is ready, serve it hot with rice, paratha, or roti.