Mutton Korma: the King of Kormas

Awadhi cuisines have dominated culinary history with their royalty and sophistication. The dishes that once graced the royal kitchens are still prevalent today, showcasing the expertise of the skilled chefs and the Nawabi lifestyle. Among the most delectable of these dishes is the famous Mutton Korma, a dreamy treat for all non-vegetarians.

Mutton Korma is very famous in Northern India, Image source- Times of India

As their name "Nawab,'' denotes a person of high class, Nawabi food has never left a chance to boast their pride and eliteness. The Awadhi cuisines, once famous in North India, have now crossed all frontiers, enticing people with their mouth-watering flavours.

Located at the heart of the Gangetic valley, Awadh gave birth to many delicious dishes. The unique method of preparing an Awadhi dish includes cooking it on a slow and steady flame and giving time for each ingredient to fuse into each other's aroma. The vessel closed with a lid lets the food breathe in its juices and come out flavourful.

Mutton Korma occupies a special place in Awadhi Cuisine, which has now become famous throughout India. But did you know that the dish's history is just as enthralling as its taste? So, let us trace the origin of Korma.

This typical dish, called korma, consists of meat or vegetables cooked with yoghurt, cream, water, or stock, and spices to make a thick sauce. It is thought to have Turkish roots. However, it was gifted to India by the Mughals and was often prepared in their darbars.

Korma is mentioned in the famous book ‘Ain-e-Akbari’ by Abul Fazl. According to this book, which is also the biography of Akbar, Korma was invented in Akbar's royal kitchen. However, it is assumed that its preparation and ingredients have remained unchanged for more than 500 years ago.

Spices, such as ground coriander and cumin, are slowly and carefully incorporated with the meat juices to create the flavorful base of a korma. A korma can have a subtle or strong flavour and be cooked with lamb, goat, chicken, or beef. Typically, a korma made up of goat meat is called a mutton korma.

Marinated with perfect spices, the mutton is stirred in a pan for a few minutes. The mutton is then fried with garlic, ginger, and cloves, whose flavours give the korma an iconic taste. The spicy red curry, when served hot, makes your taste buds jerk. It is best enjoyed with Tandoori Roti, Tawa Paratha, Laccha Paratha, or Naan.

Food was a sophisticated affair during the time of the Nawabs. It had the richness of spices and was a display of royalty. This gave rise to delicacies that now dominate Indian cuisine. There is no doubt why we should be grateful to the Nawabs every time we jump into a Mutton Korma or any Awadhi delicacy.

Mutton Korma is best served with flatbreads, Image source- BongGong