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🌟 Introduction
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.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course, Non Veg
Cuisine: Indian
Keyword: Bakri Eid Special
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

💡 Chef's Tips

    ✅ Use hung curd for thicker korma base

      ✅ Fry besan properly for the grainy texture

        ✅ Cook slowly — low flame = perfect danedar result

          ✅ For extra richness, add a spoon of cream or kewra water at the end