Korma – Easy to Cook – Tastes Delicious

HOW TO COOK MUTTON KORMA 

A Simple Recipe 

By 

VIKRAM KARVE 

Dear Reader: Let me delve into “Foodie Archives” and pull out my recipe for one of the first dishes I learnt to cook as a young boy...

Simple Curry – Mutton Korma – Easy to Cook – Tastes Delicious

Long back – in the late 1960’s – or early 1970’s I think – in Bareilly – we once went for a meal in a restaurant called “Rio” – if I remember correctly. 

(I wonder if “Rio” Restaurant still exists in Bareilly)

As everyone ordered chicken and veg dishes – I wanted to have mutton that day. 

And – in the list of the usual mutton dishes – I spotted Mutton Korma – and – I decided to eat it. 

Being an inquisitive person – I wanted to know what “Korma” meant. 

So – I asked the cooks over there what was the meaning of “Korma”.

They told me that: 

“Korma” means gravy made without Haldi (turmeric). 

Is this a fact...? 

Can some culinary expert tell us more about this – is this true – or is it just a myth...? 

If you google “Korma” – you will see that “Korma” is defined as a mildly spiced Indian curry dish of meat or fish or vegetables marinated in yogurt or curds. 

But – I will stick to the definition that the cooks in Rio Restaurant Bareilly told me almost 50 years ago that “Korma means gravy made without Haldi (turmeric)”

RECIPE FOR MUTTON KORMA

I was curious – so the cooks allowed me into the kitchen – and they let me see this simple dish being prepared.

This is the first non-veg recipe I learnt – and I used to make it often – because it is simple and straightforward to cook. 

In fact – I have learnt most recipes by watching the dishes being made in restaurant kitchens – and later – when I was in the Navy – I used to observe talented Navy Cooks prepare typical Navy Cuisine Dishes in Ships’ Galleys. 

Now coming back to Korma – let me share the recipe for a simple Mutton Korma with you. 

In a nutshell – Korma is a braised dish – the meat is first fried in spiced sauce (comprising masalas and pastes) – and then – it is stewed slowly in a closed container. 

So – first let us start with frying the masalas, pastes and mutton.

Place a thick bottomed vessel on your stove – add a generous quantity of pure ghee – yes – pure ghee (clarified butter) – switch on your stove – turn on the heat – and – heat the pure ghee till it is hot. 

(I never “pressure cook” meat – as I feel – slow cooking brings out the taste best) 

Add the whole masalas [tejpatta (bay leaf), choti and badi elaichi (small and big cardamom), laung (cloves), dalchini (cinnamon), kali miri (peppercorn)]

Saute the whole masalas – till they start crackling.

Then – put in lots of finely chopped onions – and fry the onions till brown and crisp.

Add ginger-garlic paste, red chillies – and fry till the moisture evaporates.

Then add the mutton pieces – and stir lightly – and gently roast the mutton in its own juices till dry. 

Now add whipped curd (yoghurt) – and let the mutton cook in the curd – stirring very slightly from time to time.

When the gravy becomes dry – and starts sticking to the bottom – lower the heat – add water to cover the mutton. 

Then – cover the vessel – and simmer on slow fire – stirring once every few minutes. 

If required – you can add a bit of water so that the mutton does not stick to the vessel. 

Cook slowly – till the mutton is done 

You must keep sampling to see that the mutton is done to your taste – and the cooking process should take between 20 to 40 minutes – depending on the quality of mutton – and how you like it done. 

When almost ready – add salt to taste – sprinkle a little cardamom powder for flavour – and give a final simmering boil to the curry – take off from the fire – and then – as a final touch – garnish with fresh green coriander leaves.

The Mutton Korma is ready to eat with chapati, roti, pav, or rice – whatever you like. 

I used to like cooking and eating Mutton Korma.

It is simple to cook – no fancy laborious time-consuming preparations and marinades – it is not too spicy – korma tastes nice and mild – and the dish is ready to eat in less than an hour. 

KORMA – What is the true meaning of Meaning of “Korma”...?

About the “turmeric” part – will someone please enlighten us...? 

Is it true that “Korma means gravy made without Haldi (turmeric)” – as the cook in Bareilly had told me 50 years ago...?

I cook korma without Haldi (turmeric) – but I have seen recipes of korma which include turmeric. 

Try out this simple dish – you will relish the freshly prepared delicious steaming mutton korma with piping hot chapatis/rotis/phulkas or fresh fluffy pav or buns/bread or even rice. 

You can improvise a bit – add cashew paste to make the Korma thicker and yummier – or like they do in South India – add coconut milk to get a distinctive “Coastal” flavour.

I love a vegetarian dish called Navratan Korma too – it is nice and sweetish.

I don’t know how to make Navratan Korma – but from the taste – it seems that Navratan Korma too doesn’t contain Haldi (turmeric) 

So maybe – the definition of Korma as told to me by the cook in Bareilly is correct: 

“Korma means Gravy made without Haldi (turmeric)...” 

Happy Cooking and Blissful Eating...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk. I suggest you vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Updated Version of My Recipe MUTTON KORMA posted by me Vikram Karve online earlier a number of times in my various Blogs including at urls: http://creative.sulekha.com/simple-cooking-mutton-korma_329697_blog  and  http://creative.sulekha.com/delicious-mutton-korma-curry_377866_blog  and  https://vwkarve.wordpress.com/category/bareilly/  and  http://karvediat.blogspot.in/2011/07/delicious-mutton-curry-korma-made.html  and  http://karvediat.blogspot.in/2012/06/cooking-made-simple-mutton-korma.html  and  http://karvediat.blogspot.in/2012/11/mutton-korma-made-simple-easy-cooking.html and http://karvediat.blogspot.in/2016/01/mutton-korma-simple-recipe.html and http://karvediat.blogspot.in/2017/05/how-to-cook-korma-simple-recipe.html etc

Chicken Curry Made Simple : First Cook – Then Fry

CHICKEN CURRY MADE SIMPLE
First Cook (Boil) – Then Fry
Mouthwatering Vizag Memories
By
VIKRAM KARVE

I have learnt most of my cooking by observing dishes being cooked – especially in streetfood eateries – and – of course in Navy ship galleys.


I vividly remember the tastiest chicken curry I ever eaten and truly relished long back – more than 27 years ago – sometime in the late 1980s – at a rustic wayside dhaba on the highway near Visakhapatnam – or Vizag – as we knew it. 

The ramshackle place was called NSTL Dhaba (or Dhabha – if you prefer to spell it that way).

Why did it have that name...?

I do not know. 

Maybe – the place does not exist now. 

Or maybe – the rustic dhaba may have metamorphosed into the ubiquitous motel-type restaurants one sees on our highways. 

We reached there well past midnight – well fortified and primed with Rum – as one must be – when one goes to a dhaba.

We ordered the chicken curry – and – I watched it being cooked.

Half the joy of enjoying delicious food is in watching it being made – imbibing the aroma – and – enjoying the sheer pleasure of observing the cooking process. 

And – in this Dhaba – the food was made in front of you – in the open kitchen – which comprised an open air charcoal bhatti with a tandoor and two huge cauldrons embedded – and – a couple of smaller openings for a frying pan or vessel.

They say that the best way to make a fish curry is to catch the fish fresh and cook it immediately. 

Similarly – the best way to make a chicken curry is to cut a chicken fresh and cook it immediately with its juices intact. 

And remember – it is best to use country chicken or desi murgi or gavraan kombdi for authentic taste.

And that is what was done here in this dhaba. 

Let me describe the process of making the chicken curry.

The live chicken is cut after you place the order.

And then – the freshly cut, dressed and cleaned – the desi murgi is thrown whole into the huge cauldron full of luxuriantly thick yummy looking gravy simmering over the slow fire.

How do you cook your Indian Mutton or Chicken Curries...? 

Do you first fry the meat – and then add water and cook it...? 

(FRY and BOIL)

Or  – do you cook (boil) the meat first – and then fry it...? 

(BOIL and FRY) 

In this dhaba – the BOIL and FRY technique was used.

Here the chicken is cooked first in the gravy – on a slow fire – lovingly and unhurriedly – and – then stir fried later (like throwing in a tadka into a hot cauldron). 

Like I told you – in this dhaba – a gravy is simmering 24/7 in a huge cauldron – being topped up from time to time

Yes – first they cook (boil) the whole chicken in the gravy. 

Then – when done – they pull out the whole chicken from the gravy – cut the whole chicken into pieces – and – they throw the chicken pieces into hot oil – and – stir fry on full heat. 

Lastly – they throw in some gravy – stir vigorously – give a finishing touch – and garnish before serving.

This is a busy dhaba – so – at any point of time – there are a number of whole chickens floating in the gravy – and – the cook is keeping an eagle eye on each and every one of them – in order to pick the chicken out at the right time when it is ready for frying. 

From time to time – the cook gently nurtures the floating chickens – and this helps them absorb the flavor and juices of the gravy.

As the chickens absorb the gravy – they become heavier – and acquire an appetizing glaze. 

Once the cook feels a chicken is ready (30-40 minutes of gentle slow nurtured cooking) – he takes out the chicken – chops it up – and throws it into a red-hot wok pan to stir fry – basting the chicken with boiling oil. 

Then once the chicken is nicely fried – the cook ladles in a generous amount of gravy from the cauldron – and gives the chicken pieces a final fry. 

When ready – the chicken curry is garnished with crisp fried onion strips and coriander – and savored with hot tandoori roti. 

We have a bowl of dal (simmering in the other cauldron) duly “tadkofied” as a side dish. 

Yes – one cauldron has the simmering chicken gravy – and – the other cauldron has the simmering dal.

These are the only two dishes on the menu – chicken curry – and – dal. 

The chicken is delicious – and – the gravy tastes magnificent – as we dunk fresh hot tandoori rotis in the gravy and relish them.

Ambrosia...!!! 

We eat to our heart’s content – a well-filled stomach radiates happiness!

I still remember how delightfully delicious, flavorsome and nourishing every morsel tasted – and  – just thinking about the lip-smacking rustic chicken curry has made me so ravenously hungry that I am heading for one of those untried and “untasted” Dhabas/Eateries in my vicinity to sample their wares.

If you don’t find this type of “Dhaba Chicken” anywhere – just try and make this rustic chicken curry at home. 

Remember the cardinal rule for cooking meat (especially Chicken):

First Cook (Boil) – Then Fry 

It is easy to cook and tastes delicious –- you can take my word for it.

And – if anyone in Vizag is reading this – do let us know whether the Highway NSTL Dhaba still exists – or – has it vanished – or – like most yesteryear simple dhabas – has it metamorphosed into a fancy motel...? 

Happy Cooking – and – Happy Eating  

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This recipe was first posted online by me more than 12 years ago in my creative writing and food blogs at various urls like http://creative.sulekha.com/mouthwatering-memories-by-vikram-karve_186686_blog and http://karvediat.blogspot.in/2013/03/rustic-indian-chicken-curry.html  etc and the recipe also features in my Foodie Book APPETITE FOR A STROLL 

DABBA GOSHT – “MELT IN THE MOUTH” BAKED MUTTON CURRY

This morning, I was discussing with a fellow foodie some of the quintessential Mumbai dishes.

I mentioned DABBA GOSHT

She wanted to know more about it.

So, let me dig deep into my Foodie Writing Archives, and pull out for her, and you, this Dabba Gosht recipe I had posted long back, more than 10 years ago, and which features in my Foodie Book APPETITE FOR A STROLL.

DABBA GOSHT – “MELT IN THE MOUTH” BAKED MUTTON CURRY

Recipe for the Inimitable Baked Mutton Curry Delicacy

By 

VIKRAM KARVE 

From my Foodie Archives: One of my favourite dishes... 

I love Dabba Gosht.

If you have tasted it you know that it is unmatched, unparalleled, unique, inimitable – the ultimate amongst mutton dishes in Indian Cuisine.

It’s a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless mutton delicacy dish – and only very few select eateries feature it on their menu.

My Dear Reader – Fellow Foodie – let me tell you how I make it – and you will know how it tastes.

RECIPE FOR DABBA GOSHT

 

I take some good quality fresh boneless mutton, say half a kilo, cut into small pieces, wash it clean, rub it thoroughly with “ginger - garlic - green chilli - green papaya paste” and keep aside to marinate for a while.

I believe that cooking is a qualitative art – not a quantitative science.

So – I will leave the choice of exact proportions to you as per your experience and taste – I like to use a wee bit of green papaya paste as tenderizer for meat – but if you don’t want to use raw papaya – and if your meat is very tender – then it just does not matter.

 

In a pan – with a tight fitting lid – I take enough water – say two cups – add whole spices [cloves, cardamom – both badi and choti elaichi, cinnamon, peppercorns, jeera, tejpatta], salt to taste.

Then I add the marinated boneless mutton pieces – fit the lid tightly – put on a slow fire – till the mutton is cooked.

Please note – I have not added any oil so far (only water, then the spices and then the marinated mutton).

 

I love to sample and taste from time to time and assure myself everything is fine – tasting always helps me “plus-minus” the ingredients as required.

 

Now – I separate the cooked boneless mutton pieces and keep them aside. 

I do not throw away the spicy mutton stock – we will be using it to prepare the cashew-nut gravy.

 

Now I prepare a dahi-based thick kaju gravy starting off with a generous amount of pure ghee to nicely sauté the spices, herbs, masalas, liquidized onions, tomato-puree.

Then I add the spicy mutton stock and  I prepare the rich cashew-nut gravy letting my imagination run riot – whisked curds, whipped cream, roasted onion paste, rich cashew-nut paste [fortified with almond-dry fruit pastes], grated cheese, even grated boiled eggs.

Sometimes – if I don’t have all the ingredients to make the gravy thick enough – I may boil very small pieces of macaroni or spaghetti in the spicy mutton stock to smoothen and thicken the gravy.

 

I always keep tasting the gravy – so you too – do not forget to taste the gravy.

The gravy should be so luxuriant and lip-smacking yummy that you should want to chew your fingers.

Once the gravy is ready – I stir in the fragrantly spiced cooked boneless mutton pieces and thicken the gravy to baking consistency.

 

I thoroughly beat four eggs and delicately blend in half the beaten egg mixture into the boneless mutton gravy till they merge well. 

Now I grease a baking tin with a liberal quantity of pure ghee – and then I pour the mélange into the greased baking tin. 

Then I pour a generous dollop of ghee on top of the yummy thick ready to bake mixture and bake on medium heat for about 10-15 minutes till almost done.

When the dish is almost done – on top of the baked melange – I pour the remaining whisked egg mixture – add a dollop of pure ghee – and complete the baking process till the dish is glazy and crusty. 

When ready – I garnish with fresh green coriander, thin ginger slices and juicy red tomato slices – and the Dabba Gosht is ready to be devoured.

Dabba Gosht tastes superb with freshly baked pav or soft rotis served hot.

 

Dear Reader – you must have your own culinary discovery – but let me tell you that I find Dabba Gosht a superb eating experience – generous boneless mutton pieces, soft, juicy, succulent, releasing scrumptious flavor as they melt in my mouth and the yummy, delectable luxuriously thick white gravy made rich, wholesome and nutritious by the sumptuous combination of ingredients like cashew (kaju) paste, fresh cream and eggs.

It is a rare and magnificent eating experience – which makes my mouth water even as I write this.

Dabba Gosht is a supreme feast fit for the kings...!

Next time you eat out – scan the menu for Dabba Gosht. 

It is a Mumbai speciality and you will surely find it at a few select places in Mumbai like Noorani, Delhi Darbar et al. 

My personal favourite in the Dabba Gosht at Noorani near Haji Ali on Tardeo Road.

I have once savored an excellent Dabba Gosht at Jaffer Bhai’s Delhi Darbar near Metro where I think they don’t bake it but “dum” cook it – leaving the gravy a bit less thick – so you can enjoy it with roti – yes - the Dabba Gosht tasted delicious with Khameeri Roti.

I have also chanced upon a decent Dabba Gosht at Sadanand Restaurant in Pune – located opposite Balewadi – at the junction of Baner Road and Katraj Bypass – and I found the Dabba Gosht excellent.

 

Wherever you are – search for Dabba Gosht – or cook the exquisite dish yourself. 

It is best to bake it as I have explained in the recipe – but if you prefer you may dum cook it. 

Remember to enrich the dish – play around with the ingredients – improvising, experimenting, improving the recipe – and then relish it to your heart’s content.

And don’t forget to tell us all about your Dabba Gosht cooking and eating experience ... ! 

WHY THIS DISH IS CALLED DABBA GOSHT

Dear Fellow Foodie – have you wondered why this dish is called DABBA GOSHT? 

Dabba means ‘TIN’ 

Gosht means ‘MEAT’

So – does this imply that Dabba Gosht is “mutton cooked in a tin” ...? 

Yes – we baked the dish in a baking tin – isn’t it...?

Wait a minute. 

There is another explanation too. 

Dabba, pronounced differently, also means ‘PRESS’.   

I have heard a theory – maybe apocryphal – that the dish is called Dabba Gosht because the boneless meat pieces are pressed against a special stone to enable the marinade and masalas to permeate thoroughly – and make the boneless mutton pieces truly delicious, succulent and melt-in-the-mouth.

Well – whatever the version of the origins of its name – the fact is that Dabba Gosht is mouthwateringly lip-smackingly delicious. 

Do try out the recipe – and tell us how you liked it.

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This recipe is based on my improvisation. You are requested to do due diligence and use ingredients/cooking method as per your discretion/style.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back around 10 years ago, and it features in my foodie book APPETITE FOR A STROLL,  and I have also posted the recipe online in his foodie blogs at urls: http://karvediat.blogspot.in/2012/01/baked-mutton-curry-dabba-gosht.html  and   http://creative.sulekha.com/dabba-gosht-exquisite-mutton-delicacy_400861_blog