Rohilkhand Korma Bareilly Style Mutton

Method

1. 1

   Marinate mutton: Mix with yogurt, ginger paste, garlic paste, red chilli powder, turmeric and salt. Marinate 3 hours minimum.

2. 2

   Make the birista: Fry sliced onions in 3 tbsp oil for 18 to 20 minutes until very deep golden-brown and beginning to crisp. Remove half for garnish. Leave half in the pot.

3. 3

   Add whole spices: Add whole spices to the pot with the remaining fried onion. Sizzle 20 seconds.

4. 4

   Add ginger and garlic: Stir in ginger paste and garlic paste. Cook 2 minutes.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder, cumin powder and mace. Stir 3 minutes.

6. 6

   Add marinated mutton: Add mutton with all marinade. Cook on medium-high stirring for 8 minutes as the yogurt reduces.

7. 7

   Add extra yogurt: Add 1/2 cup beaten yogurt on low heat stirring continuously. Cook 3 minutes until absorbed.

8. 8

   Add water and salt: Add 1 cup water and salt. Bring to a boil. Cover. Cook on lowest heat 50 to 55 minutes until mutton is completely tender.

9. 9

   Uncover and reduce: Open lid. Cook 5 minutes to reduce gravy to a thick, coating consistency.

10. 10

    Finish: Add garam masala. Garnish with reserved fried onion and coriander. Serve with roomali roti or naan.

11. 11

    Note: Bareilly is the main city of Rohilkhand — the western region of Uttar Pradesh that was home to the Rohilla Afghans who ruled as semi-autonomous nawabs before the British era. The Rohilkhand culinary tradition is distinct from both Awadhi Lucknow and Mughal Delhi — it is heartier, more directly spiced and uses a darker onion base than the pale Lucknow tradition. The Bareilly style korma is one of the lesser-known but distinctive regional preparations of UP.