Eid ul-Adha Mutton Korma
The Quirky Foodster Team
Ingredients
- Mutton, bone-in, cut into pieces — 1.5 kg (3.3 lb)
- Onions, sliced — 2
- Yoghurt — 240 g (8.5 oz)
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Ground almonds — 2 tbsp
- Korma spice blend — 1 tbsp (or a mix of coriander, cumin and garam masala)
- Oil — 120 ml (4 fl oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
- Chopped coriander and fried onions, to garnish
Method
- Heat the oil in a large pot and fry the onions until deeply golden; remove half for garnish.
- Add the garlic and ginger to the remaining onions, frying until fragrant.
- Add the mutton and brown lightly on all sides.
- Stir in the korma spice blend, cooking briefly.
- Add the yoghurt gradually, stirring continuously to prevent curdling, followed by the ground almonds.
- Add the water and salt, bring to a simmer, then cover and cook over low heat for 1.5–2 hours until the mutton is very tender and the sauce has thickened.
- Garnish with chopped coriander and the reserved fried onions before serving with rice or naan.
Introduction: A rich, generously spiced mutton curry prepared for Eid al-Adha, using freshly sacrificed meat and slow-simmered until deeply tender.
Cultural Background: Eid al-Adha calls for a rich meat dish to mark the occasion, and korma, with its luxurious yoghurt and nut-based sauce, is a favoured way many Pakistani families prepare the freshly sacrificed meat for their festive celebration.
Tips: Add the yoghurt gradually and stir constantly to prevent it from curdling in the hot pan. Simmer low and slow — mutton benefits from extended cooking time to become properly tender.
Variations: Add a few whole cashews or raisins for a more festive presentation. Adjust the spice quantity to taste for a milder or richer korma.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is the significance of meat during Eid al-Adha?
A: The festival commemorates the willingness of Ibrahim to sacrifice his son, and the tradition of animal sacrifice and sharing the meat is central to the celebration.
Q: Can this korma be made with beef instead of mutton?
A: Yes, beef can be substituted, adjusting the cooking time as needed.
- Mutton, bone-in, cut into pieces — 1.5 kg (3.3 lb)
- Onions, sliced — 2
- Yoghurt — 240 g (8.5 oz)
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Ground almonds — 2 tbsp
- Korma spice blend — 1 tbsp (or a mix of coriander, cumin and garam masala)
- Oil — 120 ml (4 fl oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
- Chopped coriander and fried onions, to garnish
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