Ak-Ni Korma is a traditional Indian recipe (from Goa) for a classic curry of mutton in a spiced onion and yoghurt base, where ak-ni refers to the mix of spices used. The full recipe is presented here and I hope you enjoy this classic Indian version of: Ak-Ni Korma.
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This dish is named after the blend of spices used to flavour it. Where Ak-Ni spices are typically 7.5g fennel seeds, 7.5g fresh (green) ginger, 4 garlic cloves, 7.5g coriander seeds and 1 small onion.
Place the meat in a pot along with 600ml water. Tie the fennel seeds, coriander seeds, ginger, and garlic in a muslin bag and add to the pot. Bring to a boil and cook for about 50 minutes, or until the meat is tender and the liquid has reduced down to about 250ml.
In the meantime, melt the butter in a pan, add the onion and fry for about 10 minutes, or until well browned. At this point add the meat and the remaining cooking liquid to the fried onion along with the bag of Ak-Ni spices and the cloves, cinnamon, cardamon pods and cumin seeds . Crumble the saffron into a little boiling water in a mortar and ground with a pestle. Add this to the korma blend.
Add salt to taste and bring to a boil. Cook for 5 minutes then take out the bag of Ak-Ni spices and the cinnamon stick. Stir in the yoghurt, allow to heat through and serve.
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