Rempah Warisan Bernam's Regal Mutton Kurma with Saffron & Golden Cashew Cream

Prepare for an extraordinary culinary journey with Rempah Warisan Bernam's Regal Mutton Kurma! This gourmet rendition elevates the classic kurma to new heights, showcasing a symphony of rich, aromatic flavors. By generously combining Rempah Warisan Bernam Coriander Powder, Cumin Powder, Turmeric Pure, and Pure Chilli Powder, we create a complex, fragrant base that perfectly complements tender mutton. The deep earthiness of coriander and cumin, the vibrant hue and subtle warmth of turmeric, and the gentle kick of pure chilli powder meld together, creating an unforgettable, luxurious sauce. Infused with saffron and enriched with a luscious golden cashew cream, this dish promises a truly regal dining experience that will tantalize your senses and leave a lasting impression.

Rempah Warisan Bernam's Regal Mutton Kurma with Saffron & Golden Cashew Cream

Yields: 6-8 servings Prep time: 30 minutes (plus 2-4 hours marination) Cook time: 1.5 - 2 hours

Ingredients:

For the Mutton Marinade:

• 1.2 kg mutton (lamb or goat), bone-in or boneless, cut into 2-inch pieces
• 1 cup plain yogurt (full-fat)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt
• 1 tablespoon Rempah Warisan Bernam Turmeric Pure

For the Aromatic Paste:

• 1 cup (about 150g) raw cashews, soaked in hot water for 30 minutes
• 1/2 cup water

For the Kurma Base:

• 4-5 tablespoons ghee or cooking oil
• 2 large onions, thinly sliced
• 4 green cardamom pods
• 2-inch cinnamon stick
• 4 cloves
• 2 bay leaves
• 3 tablespoons ginger-garlic paste
• 2-3 green chillies, slit lengthwise (adjust to taste)
• 1/2 cup water or mutton stock (for cooking spices)

Rempah Warisan Bernam Spices (Generous Amounts!):

• 4 tablespoons Rempah Warisan Bernam Coriander Powder
• 2 tablespoons Rempah Warisan Bernam Cumin Powder
• 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder (for a rich color and warmth, adjust to your spice preference)

For the Golden Cashew Cream & Finishing:

• 1/2 cup warm milk (full-fat)
• A pinch of saffron strands
• 1 tablespoon garam masala
• 1/2 cup fresh cream or coconut cream (for dairy-free option)
• 2 tablespoons fresh lemon juice (optional, for brightness)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Mutton: In a large bowl, combine the mutton pieces with plain yogurt, ginger-garlic paste, salt, and 1 tablespoon of Rempah Warisan Bernam Turmeric Pure. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 2-4 hours, or preferably overnight, to tenderize the meat and infuse flavor.

2. Prepare Aromatic Paste: Drain the soaked cashews and blend them with 1/2 cup of water until you achieve a very smooth, creamy paste. Set aside.

3. Brown the Onions: Heat the ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry, stirring frequently, until they turn a deep golden brown and are caramelized. This step is crucial for the kurma's color and sweetness. Remove half of the fried onions and set aside for garnish.

4. Sauté Whole Spices: To the remaining onions in the pot, add the whole spices: green cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté for about 30 seconds until fragrant.

5. Build the Spice Base: Add the ginger-garlic paste and green chillies to the pot. Sauté for 2-3 minutes until the raw smell disappears. Reduce the heat to low. Add 4 tablespoons of Rempah Warisan Bernam Coriander Powder, 2 tablespoons of Rempah Warisan Bernam Cumin Powder, and 2 tablespoons of Rempah Warisan Bernam Pure Chilli Powder. Stir well to combine with the aromatics. Add 1/2 cup of water or mutton stock immediately to prevent the spices from burning and to form a thick, aromatic paste. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

6. Add Marinated Mutton: Increase the heat to medium. Add the marinated mutton pieces (without discarding the marinade) to the pot. Stir well to coat the mutton with the spice paste. Sear the mutton for 8-10 minutes until it changes color.

7. Slow Cook the Mutton: Reduce the heat to low, cover the pot tightly, and let the mutton cook in its own juices. Stir every 15-20 minutes to prevent sticking. Cook for 60-90 minutes, or until the mutton is fork-tender. If the gravy becomes too dry, add small amounts of hot water.

8. Infuse Saffron & Add Cashew Cream: While the mutton cooks, gently warm the milk and steep the saffron strands in it. Once the mutton is tender, stir in the prepared cashew paste. Cook for another 10-15 minutes, stirring continuously to prevent sticking, until the gravy thickens and the raw cashew flavor is cooked out.

9. Finish the Kurma: Pour in the saffron-infused milk and the fresh cream (or coconut cream). Stir gently and simmer for another 5-10 minutes, allowing the flavors to meld and the gravy to become rich and creamy. Stir in the garam masala and, if desired, the fresh lemon juice for a touch of brightness.

10. Serve: Garnish generously with the reserved fried onions and fresh chopped coriander leaves. Serve hot with fragrant basmati rice, naan, or paratha. Enjoy this truly regal Mutton Kurma, a testament to the exquisite flavors of Rempah Warisan Bernam spices!

This recipe features our heritage collection:

Coriander Powder

Cumin Powder

Turmeric Pure

Pure Chilli Powder