MOTTON KORMA

In terms of flavour, lamb is richer and tastes gamey while goat is mild and sweet. Both lamb and goat are the key ingredients in some of the most exquisite and savoury items in the world. In this post, our focus is goat mutton.

Goat meat is tougher; hence, it is excellent for slow cooking such as braising, smoking or roasting. Goat meat has more protein and calories than lamb or mutton and is believed to be healthier and better.

Kids (goats under a year of age) are often slaughtered when 3 to 5 months of age and weighing from 25 to 50 pounds. Kids do not store much body fat until they are about a year old. Many goats are older than a year and heavier when marketed, but most, except aged cull goats, are slaughtered when less than a year of age.

korma is a delicious dish where mutton is slow cooked with yogurt, spices and ghee until all of the flavors are infused.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.

This dish is celebrated for its mild, aromatic flavors, providing a delicate contrast to the more robust and spicier curries typical of Indian cuisine. It is a sophisticated example of mutton preparations that focus on subtlety and depth.

Korma is a rich, aromatic curry made with yogurt, cream, or nuts, offering a smooth, flavorful gravy that can be mild or spicy.