How to Make Mutton Korma for Urs | Muslim Style Mutton Gravy

Описание: Traditional Urs Festival Mutton Recipe
Celebrate the spirit of the Urs Festival with this authentic, slow-cooked Mutton Curry. This recipe captures the true essence of "Degi" style cooking—rich, aromatic, and deeply flavorful. Whether you are cooking for a large gathering or a special family dinner, this traditional method ensures the meat is fall-off-the-bone tender.
In this video, I’ll show you the secret spice blend and the "Bhuna" technique used by traditional cooks to get that perfect dark, rich gravy (Rogan).
🕒 Timestamps:
0:00 – Intro: The Magic of Urs Mutton
0:45 – Selecting the Right Meat
1:30 – Preparing the Whole Spices (Khada Masala)
3:15 – The Sautéing Process (Bhuna)
7:45 – Adding the Secret Ingredient
10:00 – Slow Cooking Tips
12:30 – Final Garnish & Serving Suggestions
🛒 Ingredients You’ll Need:
Mutton: 1kg (with bone for better flavor)
Onions: 4 large (finely sliced)
Oil/Ghee: 200ml
Ginger-Garlic Paste: 3 tbsp
Whole Spices: Cinnamon, Black Cardamom, Cloves, Peppercorns, Bay Leaves.
Powdered Spices: Kashmiri Red Chili, Turmeric, Coriander Powder.
The Secret Touch: Nutmeg and Mace (Javitri) powder.
Yogurt: 1 cup (whisked)
✅ Cooking Tips for Success:
Don't Rush the Onions: Fry them until they are a deep golden brown, but be careful not to burn them, or the gravy will taste bitter.
The Bhuna Stage: Keep stirring the meat with the spices until the oil separates. This is where the flavor lives!
Water Temp: Always use hot water for the gravy to keep the meat tender.
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