Choose the right cut of meat: For the best results, use boneless mutton leg or shoulder meat. These cuts have the perfect balance of meat and fat, which will give your korma a rich and succulent texture
Marinate the meat overnight: Marinating the meat in a mixture of yogurt, ginger, garlic, and spices will tenderize the meat and infuse it with flavor. For best results, marinate the meat overnight in the refrigerator
Use whole spices: Whole spices such as cinnamon, cloves, and cardamom add depth and complexity to the korma. Toast the whole spices in a dry pan for a few seconds before adding them to the dish
Fry the onions until golden brown: Onions are a key ingredient in korma, and frying them until golden brown will give the dish a sweet, caramelized flavor. Take your time when frying the onions, as this step is crucial to the overall taste of the dish
Add a pinch of saffron: Saffron is a luxurious ingredient that will add a beautiful golden color and delicate flavor to your korma. Soak a pinch of saffron in a tablespoon of warm milk for 10 minutes before adding it to the dish