Kismet Korma Curry Recipe

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serves: 4 - 6

Buy The Urban Rajah’s Curry Memoirs by Ivor Peters (Headline; £16.99)


  • 2 onions, sliced
  • 4tbsp olive oil
  • 1kg boneless mutton, diced
  • 6 green cardamom pods
  • 2tsp fennel seeds, pounded into powder
  • 1tsp ground cumin
  • 1tbsp ground coriander
  • 1tsp chilli powder
  • 8 cloves
  • 8 peppercorns
  • 1 and a half tsp salt
  • 200g natural yoghurt, fork whipped and at room temperature
  • 5 green chillies
  • 250g tinned chopped tomatoes
  • 500ml water
  • 1tsp rosewater
  • coriander leaves, chopped


  • Cook this the night before you want to eat it

  • Fry up the onions in the oil until crispy and golden, then set them aside on kitchen paper to dry out. Keep the oil. In the same pan, using the onion oil, brown off the mutton, adding the cardamom, fennel, cumin, coriander and chilli powder

  • When the mutton is browned, drop in the cloves, peppercorns and salt and cook over a low heat for around 30 minutes, until the meat has started to cook in its own juices and the mix is looking darker

  • Blend the yoghurt, chillies, reserved fried onions and tomatoes, turning it into a paste

  • Add the paste into the pan and swish the ingredients around until everything is coated. Turn up the heat to the medium and cook for a further 1 and a half hours, making sure you stir frequently

  • To stop the ingredients drying out and sticking to the bottom of the pan, add the water at intervals. The curry shouldn’t be too runny. Just before serving, add a teaspoon of rosewater

  • It takes time but classics like this shouldn’t be rushed. Serve with rotis or rice and garnish with chopped coriander.

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