Entree: Bangladesh – Central Culinary Region – মাটন কোরমা ➤ Māṭan Kormā (Slow-cooked spiced mutton in a rich yogurt and nut-based gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) mutton, bone-in, cut into large pieces
- 1 1/2 cups (360 g) plain full-fat yogurt
- 2 tbsp (30 ml) lemon juice
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 3 medium onions, thinly sliced, approx. 12 oz (340 g)
- 4 cloves garlic, minced (about 1 tbsp / 10 g)
- 2 inch (5 cm) piece fresh ginger, minced (about 2 tbsp / 30 g)
- 1/3 cup (50 g) blanched almonds, soaked and ground to a paste
- 1/4 cup (35 g) cashews, soaked and ground with the almonds
- 2 tbsp (30 ml) warm water (to loosen nut paste if needed)
- 2 tsp (10 ml) ground coriander (about 4 g)
- 1 tsp (5 ml) ground cumin (about 2 g)
- 1/2 tsp (2.5 ml) ground turmeric (about 1.5 g)
- 1/2 tsp (2.5 ml) red chili powder, adjust to taste (about 1.5 g)
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick, 2–3 inches (5–7.5 cm)
- 4 whole cloves
- 2 bay leaves
- 1/2 tsp (2.5 ml) garam masala (about 1.5 g)
- 1 cup (240 ml) water or light stock, plus more as needed
- 2 tbsp (30 ml) heavy cream (optional, for finish)
- A pinch saffron soaked in 2 tbsp (30 ml) warm milk (optional)
- Salt to taste (about 1 1/2 to 2 tsp / 8–10 g)
- Fresh cilantro leaves for garnish

Instructions

1. Marinate the mutton: in a bowl combine yogurt, lemon juice, 1 tsp salt, half the minced garlic and ginger, and 1 tsp ground coriander. Add the mutton pieces, coat well, cover and refrigerate for at least 2 hours or overnight.
2. Make browned onion base: heat 2 tbsp ghee and 1 tbsp oil in a heavy deep skillet or Dutch oven over medium heat. Add the sliced onions and a pinch of salt and cook, stirring often, until deeply golden-brown and caramelized, about 20–30 minutes. Remove half the onions and set aside for garnish; continue to brown the remaining onions until very deep brown for the sauce base.
3. Toast whole spices: in a small dry pan toast the cardamom pods, cinnamon stick and cloves 1–2 minutes until fragrant. Crush the cardamom pods lightly and set aside with the cinnamon and cloves.
4. Brown the meat: increase heat to medium-high, add remaining 1 tbsp oil to the pot, and sear marinated mutton pieces in batches until browned on all sides. Remove and set aside.
5. Deglaze and build sauce: to the pot add minced garlic and ginger and sauté 1 minute. Stir in ground coriander, cumin, turmeric, and chili powder and cook 30 seconds. Return seared mutton and browned onions to the pot; add the nut paste (almonds and cashews blended with 2 tbsp warm water) and the toasted whole spices, bay leaves, and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
6. Simmer until tender: cover, reduce heat to low, and simmer gently for 1.5–2 hours, stirring occasionally and adding more water if needed, until mutton is very tender and sauce is thick and integrated.
7. Finish: stir in garam masala, remaining 2 tbsp ghee, heavy cream if using, and saffron with its milk. Adjust salt and simmer 5 more minutes to meld flavors.
8. Rest and serve: remove cinnamon and bay leaves. Transfer to a serving dish, garnish with reserved caramelized onions and chopped cilantro. Serve hot with steamed rice or flatbread.