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Tender mutton pieces simmered in a fiery, yogurt-based gravy infused with whole spices and a unique smoky flavor. This royal Rajasthani dish is a true feast, perfect for special occasions and rich in robust flavors.
For 4 servings
Prepare the Fried Onions (Birista)
Marinate the Mutton
Sauté Spices and Sear Mutton
Tender mutton pieces simmered in a fiery, yogurt-based gravy infused with whole spices and a unique smoky flavor. This royal Rajasthani dish is a true feast, perfect for special occasions and rich in robust flavors.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 964.73 calories per serving with 69.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Slow Cook the Korma
Finish the Gravy
Infuse with Smoke (Dhungar Method - Optional)
Garnish and Serve
Replace mutton with 400g paneer and 2 cups of mixed vegetables like potatoes, carrots, and peas. Sauté the vegetables first, then add the paneer towards the end of cooking to prevent it from becoming tough. Reduce the overall cooking time.
Use 750g of bone-in chicken instead of mutton. Reduce the slow-cooking time in Step 4 to about 30-40 minutes, or until the chicken is fully cooked and tender.
For a richer, less fiery version, add a paste of 10-12 soaked and blanched almonds or cashews. Grind them with the fried onions and add this paste at Step 5 to thicken the gravy.
Mutton is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The blend of spices like turmeric, cloves, and cinnamon contains antioxidants and anti-inflammatory compounds that can help support a healthy immune system.
A typical serving of approximately 320g contains around 550-650 calories. The calorie count can vary based on the fat content of the mutton and the amount of ghee used.
This is a rich, indulgent dish best enjoyed on special occasions. While mutton is a great source of protein and iron, the dish is high in saturated fats from the ghee and red meat. To make it slightly healthier, you can trim excess fat from the mutton and use ghee moderately.
Yes, to save time, you can pressure cook the mutton after searing it (Step 3). Add the water, secure the lid, and cook on high heat for 5-6 whistles, then simmer on low for 10 minutes. Let the pressure release naturally before proceeding.
To prevent the curd from splitting, ensure it is at room temperature and whisked until completely smooth. When adding it to the pan, either lower the heat significantly or temper the curd by mixing a few spoonfuls of the hot masala into it before adding the entire mixture back to the pan.
The 'dhungar' method is a traditional technique of infusing a smoky flavor into a dish using hot charcoal and ghee. While not essential for cooking the dish, it is highly recommended as it imparts the authentic, signature smoky aroma characteristic of royal Rajasthani cuisine.
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