Don’t do these mistakes while making mutton korma at Home
Using the wrong cut of meat: Mutton korma requires a specific cut of meat, such as boneless mutton leg or shoulder. Using the wrong cut of meat can result in tough, chewy korma that's hard to eat
Skipping the marination process: Marinating the meat is an important step that tenderizes it and infuses it with flavor. Skipping this step can result in bland, tough meat that's difficult to chew
Overcooking the meat: Overcooking the meat can make it dry and tough. Be sure to cook the meat until it's tender, but not so long that it becomes rubbery
Not frying the onions enough: Frying the onions until they're golden brown is a crucial step that gives the korma its signature flavor. Skipping this step can result in bland, uninspired korma
Cooking the dish at too high a temperature: Korma needs to be cooked slowly over a low flame to allow the flavors to develop fully. Cooking it at too high a temperature can cause the spices to burn and the meat to toughen, resulting in a less than appetizing dish