THE VELVET ROYALIST

(Our Play on Mutton Korma)

THE VELVET ROYALIST

Ingredients: 600g Diced Mutton or Lamb (2cm chunks), 2 Large onions (pureed), 50g Ghee, 1 tsp Turmeric, 1 tsp Cardamom powder, 0.5 tsp Cinnamon, 150g Greek yogurt, 50g Almond flour/paste, 100ml Water...

Ingredients

  • 600g Diced Mutton or Lamb (2cm chunks)
  • 2 Large onions (pureed)
  • 50g Ghee
  • 1 tsp Turmeric
  • 1 tsp Cardamom powder
  • 0.5 tsp Cinnamon
  • 150g Greek yogurt
  • 50g Almond flour/paste
  • 100ml Water

Cooking Method

  1. The Architect Cook onion puree in ghee until the water evaporates and it turns a pale, sweet golden brown.
  2. The Bloom Add dry spices and a 30ml splash of water to create a fragrant, non-burning base.
  3. The Sear Add mutton; sear on high heat for 5 minutes to seal the juices.
  4. The Slow Merge Whisk yogurt and almond paste together; add to the pot and simmer covered for 35 minutes.
  5. The Final Flourish Garnish with a drop of saffron water or silver leaf for a royal finish.

Cuisine: Indian

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