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

Dabba Gosht – Baked Mutton Curry – Recipe and Food “Gyan”

Whenever you go to a restaurant – it is best to have the “Signature Dish” of the restaurant. 

My Foodie Friends had told me that Marrakesh Restaurant (Balewadi High Street Pune) was famous for Shawarma, Falafel and Rolls. 

The menu of Marrakesh Restaurant highlights Indian and Lebanese Food. 

Why is a restaurant famous for Lebanese Food named Marrakesh...? 

I do not know.

Because – Marrakesh is a city in Morocco. 

Yes – Marrakesh (also spelt Marrakech) – is a historic city in Morocco. 

So – why a Lebanese Cuisine restaurant is called Marrakesh – that – you will have to ask the owners. 

But – like I told you earlier – Marrakesh restaurant in Balewadi High Street is famous for Lebanese Food – Shawarma, Falafel and Rolls.

In fact – most of the foodies in the restaurant were eating Rolls. 

So – I should have ordered a Shawarma Roll. 

But – I browsed through the menu – and – I was delighted to see “Dabba Gosht” on the menu. 

Now – Dear Reader – one of the quintessential Mumbai Food Delicacies that I miss in Pune is DABBA GOSHT 

So – instead of ordering Shawarma (the signature dish) as I normally would have done – I decided to be a bit adventurous – and – I ordered “Dabba Gosht” 

I wish I had played safe and followed my dictum of ordering the “Signature Dish” of a restaurant – because – the Dabba Gosht was most disappointing.  

Now – DABBA GOSHT is supposed to be a Baked Dish.  

What was put in front of me was a spicy mutton gravy with a soft fried egg on top masquerading as Dabba Gosht (see pictures below) 

“Dabba Gosht” Served

“Dabba Gosht” Ready to Eat

Well – I may be wrong – and – maybe – this may be the version of “Dabba Gosht” popular in Pune – but – like I said – according to me – “Dabba Gosht” is a baked mutton curry – like the quintessential Mumbai “Dabba Gosht” I used to relish during my Mumbai days.

So – let me dig deep into my Foodie Writing Archives – and pull out for this Dabba Gosht recipe I had posted on my blogs long back – more than 12 years ago.

This recipe for Dabba Gosht also features in my Foodie Book APPETITE FOR A STROLL 

But – before you read my experimental recipe for “Dabba Gosht” – let me tell you that I also saw another of my favourite quintessential Mumbai Food Delicacies “Nalli Nihari” on the menu of Marrakesh. 

But after today’s experience – the next time I visit Marrakesh – I will stick to its signature Shawarma Rolls...

Dear Reader – here is my recipe for Dabba Gosht...

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

Recipe and Food “Gyan”

By 

VIKRAM KARVE 

From my Foodie Archives: One of my favourite dishes – “Dabba Gosht”

I love “Dabba Gosht” 

If you have tasted “Dabba Gosht” – you will 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 “Dabba Gosht” – and – you will know how it tastes.

MY RECIPE FOR “DABBA GOSHT”

STEP 1 : Cook the Mutton

 

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 do not 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 two cups of water

To the water – I add whole spices (cloves, cardamom – both badi elaichi and choti elaichi – cinnamon, peppercorns, jeera, tejpatta) and 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 – yes – cover and cook the mutton – but keep and eye on the dish as it cooks.

Please note – I have not added any oil so far – I have added only water – spices – and then – I have added 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. 

If required – you can add some water – if you notice the mutton sticking to the pan.

 

Once the mutton is nicely cooked and succulent – I separate the cooked boneless mutton pieces and keep them aside. 

I do not throw away the “spicy mutton stock” – but – I strain the stock to remove any solid spice pieces.

We will be use the strained “spicy mutton stock” to prepare the cashew-nut gravy. 

STEP 2 : Make the Gravy

 

Now – I prepare a dahi-based thick kaju gravy (yoghurt based cashewnut gravy) 

I start 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 gravyletting 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 do not 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 must do too – do not forget to taste the gravy.

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

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

Once the “Mutton Gravy” is ready – we will take it off the fire – and complete the final step in the preparation of “Dabba Gosht” – we will bake the “Dabba Gosht”. 

STEP 3 : Bake the Dish

 

I thoroughly beat Four Eggs

Then – I delicately blend in half of the the beaten egg mixture into the boneless mutton gravy – till the beaten fluffy eggs and gravy have merged well into a smooth mélange. 

Now – I grease a baking tin with a liberal quantity of pure ghee

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 .

Now – I put the baking tin in the pre-heated oven – and bake the dish on medium heat for about 10-15 minutes till almost done.

When the “Dabba Gosht” is almost done – I open the oven – pull out the baking tin with the almost done “Dabba Gosht” – and – on top of the “baked mélange” – I pour the remaining whisked egg mixture – and – I add a dollop of pure ghee 

Then – I put the almost done “Dabba Gosht” back into the oven – close the oven – and – I complete the baking process till the dish is glazed and crusty. 

When ready – I pull out the baked “Dabba Gosht” out of the oven – garnish with fresh green coriander, thin ginger slices and juicy red tomato slices 

The “Dabba Gosht” is ready to be devoured. 

HOW TO EAT DABBA GOSHT

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 flavour – 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”. 

“Dabba Gosht” is a Mumbai speciality – and you will surely find “Dabba Gosht” at a few select places in Mumbai like Noorani, Delhi Darbar, George (Fort) et al. 

My personal favourite is 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 they “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 – and today – at Marrakesh in Balewadi High Street – but the Pune Style Dabba Gosht were not baked.

 

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

It is best to bake Dabba Gosht 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 ... ! 

FOOD “GYAN”

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. 

And – if you find “Dabba Gosht” on the menu of any restaurant – do try it out – and let us know how you liked it.

Happy Cooking – Happy Baking – 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:

1. This recipe is based on my improvisation. You are requested to do your own 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 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.

I wrote this recipe long back – around 12 years ago – and it features in my foodie book APPETITE FOR A STROLL. 

I have also posted the recipe online a number of times in my foodie blogs inculding 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 and http://karvediat.blogspot.in/2016/04/dabba-gosht-mutton-delicacy.html etc