Using ghee is also important for the recipe of Taar Korma, as the taar or threads in the gravy come from the fat from the mutton as well as from the ghee. Just make sure that the mutton should be with bones and with moderate fat (not lean). The goat should be young.
Course: Main Course
Author: Purabi Naha
Ingredients for the Taar Korma Masala:
2Kashmiri red chillies
Ingredients for the Taar Korma gravy:
1measuring cupGhee(use best-quality ghee)
1tbspYellow chilli powder (or Kashmiri red chilli powder)
750mlSlightly thick mutton stock(For this, I use a day-old thick homemade Paya soup made with some fat.)
2tbspTwo pinches of saffron mixed in 4 tbsp lukewarm milk
2tbspBeresta (Golden-fried crisp onions) for garnishing
3tbspDried rose petals (optional) for garnishing
Marinate the mutton for 3 hours with 1 tbsp salt and the whole of the ginger-garlic paste.
Make a paste of the makhana (lightly fried foxnuts) and melon seeds in ½ cup milk. Keep aside.
Dry-roast all the ingredients of the Taar Korma masala till they release aroma. Grind this into a fine powder.
In a deep Handi or a pan, heat ghee. When smoke comes out of it, then add bay leaves. Add the Rampuri yellow chilli powder (or Kashmiri red chilli powder) mixed with 2 tbsp water and sauté for a few seconds.
Add the marinated mutton pieces, turmeric powder, 1.5 tsp salt and cook on a high flame for 15 min.
Now, lower the flame to medium and introduce the freshly ground Taar Korma masala (keep 1 tsp masala aside), fried onion paste, the nut paste and whisked curd. Continue cooking for the next 15 min, sautéing from time to time.
Add warm mutton stock (or warm water) and ½ cup milk, cover the vessel with a lid and cook on a slow flame for 40 min, till the mutton is quite well-cooked and tender. Add some warm water with the mutton stock, if needed. Finally, the meat should be fall-off-the-bone tender.
For the final “dum,” open the lid and add the saffron-milk, garam masala and 1 tsp of the Taar Korma masala. Cook covered for just 5 min for the final dum.
Transfer into a serving dish and garnish with the golden and crisp fried onions (beresta) and dried rose-petal powder.