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Korma has its roots in the Mughlai cuisine of the Indian subcontinent.
A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.
Kormas were often prepared in the Mughal court kitchens, such as the famous white korma,
perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock.
The technique covers many different styles of korma. The flavor of a korma is based on a mixture of spices,
including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-around heat.
A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef, or game; some kormas combine meat and vegetables such as spinach and turnip.
The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

Today we are making Mutton Korma which is usually served at royal Indian Weddings but the preparing is way easier and simple.

Ingredients for making Mutton Korma recipe

Oil - 2 Laddles
Onions - 1 kg Sliced

Whole Spices
Bay Leaf / Tez Patta - 4
Black pepper / Kali Mirch - 1 tsp
Mace / Javitri - 1
Cinnamon / Dal Chinni - 1
Whole Red Chilli / Sukhi Lal Mirch - 2
Cumin / Jeera - 1 tsp
Cloves / Laung - 1/2 tsp
Green Cardamon / Hari Elaichi - 8

Fry Onion + 50gm Cashew + 50 gms Almonds
+ 100 gms Curd + 100 ml water = Mutton Korma Gravy Paste

Mutton - 1 Kg
Ginger Garlic Paste - 2 tbsp
Turmeric Powder / Haldi - 1 tsp
Kashmiri Red Chilli / Kashmiri Lal Mirch - 2 tsp
Coriander Powder / Dhaniya Powder - 2 tsp
Salt / Namak - Swad Anusar
Curd / Dahi - 100 gm
Water / Pani - 500 ml
Kewda Essence - 4 drop
Garam Masala - 1 tsp
Coriander Leaves / Dhaniya Patti - Thodi si
.
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