Mutton Korma with Cashews

In Indian cooking, <em>mutton</em> refers to the meat of a goat.

In Indian cooking, mutton refers to the meat of a goat.

When an Indian recipe calls for mutton, it refers to goat meat rather than sheep. However, lamb or veal are good substitutes, too. A meat korma is a curry with the meat tenderly covered in a thick sauce from slow cooking. The Indian culinary practices of adding nuts and braising the meat in yogurt enhance the flavor with a richer, creamier taste and texture.

Recipe Servings: 4

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 ml) ghee (clarified butter)
2 Tbsp (30 ml) chopped garlic
2 Tbsp (30 ml) chopped fresh ginger
1 tsp (5 ml) cumin powder
1 tsp (5 ml) coriander powder
½ tsp (2.5 ml) clove powder
2 tsp (10 ml) turmeric
1 Tbsp (15 ml) water
1 lb (453 g) cubed mutton (or lamb, veal, boneless chicken)
2 tsp (10 ml) salt
½ cup (75 g) ground dry-roasted cashews
½ cup (120 ml) yogurt
1 cup (240 ml) coconut milk

Directions

In a large skillet, heat ghee on high. Add garlic and ginger. Sauté for 2 minutes.
In a separate bowl, mix cumin, coriander, clove, turmeric, and water into a paste. Add mixture to garlic and ginger and cook another minute.
Add meat, salt, and cashews. Cook on medium-high for about 3 minutes to brown meat.
Next, lower heat to medium and bring to a boil. Add yogurt and coconut milk. Simmer on medium-low for 50–60 minutes until meat is tender and the curry has reduced.
Garnish with fresch herbs and serve with basmati rice and naan.