Mutton Korma

One of the best things and highlights of visiting Hyderabad is undoubtedly the food. There are tons of great restaurants offering a variety of delicious cuisines. The food scene is truly amazing and mesmerizing. This, as wonderful as it is, is a great experience, but if you are looking for authentic home-cooked food, you have to have a bawarchi, or chef, come cook for you at home. I've probably had the best Hyderabadi biryani, chicken dishes, and the best Mutton Korma that was made by Bawarchi's. They definitely have some secrets up their sleeves!

My favorite meal made by a Bawarchi was a traditional meal  consisting of Daalcha(lentil soup), Bagaara Khaana(rice cooked with tempered onions and spices), and Mutton Korma. Mutton Korma is a dish consisting of mutton and potatoes cooked in yogurt with a mixture of nuts and spices. Although, I can't come close to the tastes of the Hyderabadi Bawarchi's, I have written up a recipe inspired by them. Definitely a go-to comfort food paired with either rice or naan. 

Ingredients
2lbs Mutton(Beef may be substituted)
2 Cups Yogurt
1 Tbsp Ginger-Garlic Paste
1/2 Tsp Turmeric
2 Tsp Red Pepper Powder
1/4 Cup Oil
For Dry Roasting: 
1Tbsp Poppy Seeds, 1 Tbsp Peanuts, 1 Tbsp Almonds, 2Tbsp Grated Coconut
1 Cup Fried Onion
1 tsp Garam Masala
1 Tsp Ground Black Pepper
1/4 Tsp Kabob Chinni Powder(Cubeb)
3-4 Whole Cardomoms
2 Cinnamon Sticks
1/4 Tsp Caraway Seeds(Shahi Zeera)
3 Potatoes peeled and cut in Big Chunks
2 Tbsp Finely Chopped Cilantro and Mint
​3-4 Whole Green Chilis
1/2 Tbsp Salt(Adjust to taste)

Method:
​1. In a small pan, dry roast the poppy seeds, peanuts, almonds, and coconut. Grind to a fine powder using a coffee grinder. 
2. In a bowl, mix together the mutton, yogurt, ginger-garlic paste, turmeric, red pepper powder, salt, and the roasted spices powder. 
3.  In a pot, heat the oil and add the marinated mutton and spices. Mix well and add about 2-3 cups of water. Cover and cook on med-low heat until the meat is just tender(slight bite to the meat). A pressure cooker may be used for this step. I use my electric pressure cooker  at high for 15 minutes. 
4. Once the meat is ready, add the fried onion, potatoes, garam masala, black pepper, cubeb powder, cardamom, cinnamon sticks, and caraway seeds. Add about 1/2 cup of water to loosen up the gravy and potatoes cook. 
5. Turn the heat to low and simmer for about 30 minutes until the potatoes are well done. Top with chopped cilantro, mint and whole green chilis.