Bakri Eid is a celebration of gratitude, sharing, and of course — grand meals. One dish that stands tall among traditional recipes is the Danedar Mutton Korma. What makes it “danedar”? The distinct grainy texture of the gravy created from slow-cooked yogurt, ghee, spices, and browned onions. This Mughlai marvel is rich, aromatic, and perfect for a royal Eid daawat.
🌟 IntroductionBakri Eid is a celebration of gratitude, sharing, and of course — grand meals. One dish that stands tall among traditional recipes is the Danedar Mutton Korma. What makes it “danedar”? The distinct grainy texture of the gravy created from slow-cooked yogurt, ghee, spices, and browned onions. This Mughlai marvel is rich, aromatic, and perfect for a royal Eid daawat.
Servings: 4
Cost: 200
Ingredients
For Marination:
- 800 g mutton bone-in
- 1 cup thick curd well-whisked
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
For Korma Gravy:
- 4 tbsp ghee or oil
- 2 bay leaves
- 1- inch cinnamon stick
- 3 –4 cloves
- 2 green cardamoms
- 1 black cardamom
- 2 large onions thinly sliced and deep fried (birista style)
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp nutmeg-mace powder
- 1 tsp garam masala
- 2 tbsp khus-khus poppy seeds paste (optional for texture)
- 1 tbsp gram flour besan — for that danedar touch
- 1 cup water or stock
Instructions
🔸 Step 1: Marinate the Mutton
- Mix mutton with curd, ginger-garlic paste, turmeric, red chili powder, and salt.
- Let it marinate for at least 2 hours (overnight is ideal).
🔸 Step 2: Prepare the Gravy Base
- In a heavy-bottomed pot, heat ghee. Add whole spices (bay leaf, cinnamon, cardamoms, cloves).
- Add besan and fry it lightly till aromatic — this is what gives the curry its danedar texture.
- Add marinated mutton and cook on medium heat for 10–15 minutes, until it releases fat.
🔸 Step 3: Build the Korma
- Add powdered spices (coriander, cumin, black pepper, nutmeg-mace) and stir well.
- Mix in half of the fried onions (birista) and khus-khus paste.
- Add water or stock, cover, and slow cook for 45–60 minutes until meat is tender and gravy thickens.
🔸 Step 4: Finish the Dish
- Add garam masala and remaining birista. Simmer for 5–10 more minutes.
- Adjust salt and garnish with fresh coriander or mint leaves.
🍽️ Serving Suggestions
- Best with: Sheermal, Naan, or Basmati rice
- Pair with: Sliced onions, lemon wedges, and mint raita