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Zafrani Mutton Korma
Zafrani Mutton Korma is a modern Pakistani recipe for a classic modern interpretation of a Mughal saffron-based curry developed as an Eid meal. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Zafrani Mutton Korma.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Additional Time:
(+over-night curing)
Serves:
4
Rating: 
Tags : CurrySpice RecipesPakistan Recipes
This is a Pakistani twist on Mughal zafrani (containing) saffron developed into a celebratory dish for Eid. This recipe is based on mutton (ie goat meat).
Ingredients:
1/2 onion, sliced into thin slivers
pinch of salt
ghee for frying
5 cashew nuts
10 saffron threads
3 tbsp Oil
3 tbsp Ghee
1 whole Black Cardamom, crushed
2 Cinnamon sticks
4 Cloves
500 goat meat, cubed
1 ½ tbsp Ginger-Garlic Paste
3-4 Green Chillies crushed
2 tsp Red Chilli Powder
2 tsp Coriander Powder
Pinch of Turmeric Powder
4 tbsp Curd, divided
1/4th Cup Water
5 Green Cardamom
Seeds of 2 Black Cardamom
1/4 Nutmeg
3 blades of Mace
½ tsp Garam Masala Powder
60ml Water
Method:
Place the saffron into a small glass. Pour over about 6 tbsp warm water and set aside to infuse.
Place a frying pan over medium heat. Once hot melt the ghee then add the onions and a pinch of salt. Fry for about 6 minutes, until beginning to colour then remove with a slotted spoon and set aside. Add the cashew nuts to the remaining ghee and fry for a couple of minutes until golden. Turn into a blender, add a little water and render to a smooth paste. Scrape into a bowl and set aside.
Place the pan of a pressure cooker over high heat. once hot add 3 tbsp Ghee and 3 tbsp Oil along with the crushed Black Cardamom, Cinnamon, Cloves, goat meat, Ginger-Garlic Paste and fry it for 5-7 minutes, stirring. At this point add the crushed Green Chillies, Red Chilli Powder, Coriander powder, Turmeric Powder. Reduce the heat to low and work in 2 tbsp of the curds, mixing well for 1-2 minutes.
Increase the heat to high and cook for 4-5 minutes. Secure the pressure cooker lid and cook for around 8-10 minutes.
Combine Green Cardamoms, Black Cardamom seeds, Nutmeg and Mace in a coffee or spice grinder and render to a powder.
Take the Fried Onions and crushed coarsely in a mortar then mix in the ground spices, Garam Masala powder, Cashew Nut paste and the remaining Curd. Mix it well.
After 10 minutes cooking under pressure the goat meat should be cooked properly. Add the curd, cashew and curd mixture to the pan along with 60ml Water. Mix it well to combine then bring to a boil over high heat. Secure the lid and let it cook over low heat for 8-10 minutes.
The Mutton gravy is ready at this point and the oil will have separated. The consistency of the gravy should be neither too thick nor watery (but you can adjust with water or by cooking longer without a lid).
Finally, add in the julienned Ginger and Saffron Water. Cook for 1 minute over low heat to allow everything to warm through.
Turn into a warmed bowl and serve hot with Tandoori Roti, curd raita and sliced Onion.
