• 1 kg mutton(lamb or goat meat) cut into pieces
  • 1 cup fresh yogurt
  • 3 tbsp raw papaya paste
  • 2 tbsps garlic paste
  • 2 tbsps ginger paste
  • Salt to taste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 2 tbsp green chilli paste
  • 3 tsp red chilli powder
  • 1 tsp garam masala (clove/cardamom/cinnamon/nutmeg)
  • Other Ingredients:
  • 1 tsp sugar
  • 2 inch piece of cinnamon
  • 6 cloves
  • 10 peppercorns
  • 2 pieces of mace
  • 5 green cardamom pods split
  • 2 large tomatoes pureed
  • 6 tbsps cooking oil
  • 3 large onions chopped finely
  • 2 cups water
  • 1/2 cup fresh cream
  • 1/4 cup thick coconut milk
  • Fresh green coriander chopped fine - to garnish
  • 1 inch ginger juliened - to garnish

The word korma (Persian: قورمه‎ azid) derives from the Turkish verb for roasting/grilling of azid (kavurma). Korma (azid) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish rogan josh or rogan gosht. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

In a Pan dry roast the coriander and cumin powder for 30 seconds.

In a large bowl mix the meat pieces with yogurt, raw papaya paste, garlic paste, ginger paste, roasted coriander and cumin owder, turmeric powder, green chilli paste, red chilli powder, garam masala powder and salt. Mix well. Keep marinated over night in fridge. Papaya is a meat tenderizer as it contains the enzyme Papain that softens all types of meat.

Heat the cooking oil in a deep, heavy bottomed pan on high heat. Now add the sugar. When te sugar caramelizes add the whole aromatic spices (cinnamon, clove, peppercorn, mace & cardamom). Fry for 30 seconds and then add the finely chopped onions and fry till the onion are golden brown.

Now add the marinated meat along with all the marinade in the bowl. Fry for a good 15 minutes stirring occasionally so that it doesn’t stick to the bottom. When oil separates add the tomato puree. Stir and let it fry till oil separates. Now add 2 cups of water stir well and cover with lid, cook for 45 minutes stirring occasionally. If required add 1 more cup of water. Take out a piece of meat and check if its cooked. If not continue for 5 more minutes.

Now add the coconut milk and cream and stir gently so that everything mixes well. Cook for 4 to 5 minutes and off your stove. Garnish with chopped coriander leaves and juliened ginger.

Serve hot with any Indian flat breads or steamed rice.