Peshawari Veal Cheek Korma Recipe

Trim and marinate

Trim any excess sinew from the veal cheeks and pat dry. In a bowl combine yogurt, ginger paste, garlic paste, salt and turmeric. Add the veal cheeks and rub the marinade thoroughly over each piece. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Toast whole spices

Warm a heavy-bottomed Dutch oven or large saucepan over medium heat. Add 1 tablespoon of ghee and the green cardamom pods. Toast for 30–45 seconds until aromatic; remove and lightly crush the cardamom pods with the back of a spoon (leave shells intact).

Caramelize onions

Add remaining ghee to the pan and raise heat to medium-high. Add the sliced onions and a pinch of salt. Cook, stirring often, until the onions are deep golden brown and jammy, about 25–30 minutes. Lower heat if onions begin to burn. Remove about 2 tablespoons of the caramelized onion for garnish (optional).

Build base flavors

To the remaining onions in the pan add the cinnamon stick and bay leaves and cook for 1 minute. Stir in ground coriander, ground cumin, red chili powder, and black pepper; cook for 30 seconds to bloom the spices. Add the tomato paste and cook 1–2 minutes to remove rawness.

Soak and blend nuts

While onions are cooking, place blanched almonds and cashews in a small bowl and cover with hot water. Let soak 10 minutes to soften, then drain. Transfer nuts to a blender with milk, grated coconut and green raisins. Blend to a smooth, thick paste, adding up to 2 tablespoons additional milk or water only if necessary to achieve a spoonable paste.

Incorporate paste into base

Reduce heat to low and stir the nut-coconut paste into the onion-spice mixture. Mix until well combined and simmer gently for 4–5 minutes so the flavors meld and the paste thickens.

Brown the marinated veal cheeks

In a separate skillet, heat 1 tablespoon ghee over medium-high heat. Remove the veal cheeks from the marinade, shaking off excess (reserve marinade). Sear the cheeks in batches 2–3 minutes per side until browned; they need not be cooked through. Transfer the browned cheeks into the korma pot on top of the nut-spice base.

Deglaze and simmer

Pour the reserved yogurt marinade and the water or stock (600 ml) into the pan, stirring to deglaze any browned bits. Add the seared cheeks and any collected juices to the pot. Bring to a gentle simmer, then reduce heat to low, cover with a tight lid and cook gently for 2 to 2½ hours, or until the veal cheeks are fork-tender and nearly falling apart. Check every 30 minutes and add a splash of water if the sauce is reducing too fast.

Adjust texture

If the sauce is thinner than desired after cooking, remove the cheeks and simmer the sauce uncovered on medium heat to reduce and thicken for 5–10 minutes, stirring frequently. Return cheeks to warm in the sauce for 2 minutes before finishing.

Balance and finish

Stir in brown sugar or jaggery (if using) and sprinkle ground garam masala into the korma. Taste and adjust salt. Simmer for another 2 minutes to meld flavors.

Garnish and serve

Transfer veal cheeks and korma sauce to a serving dish. Sprinkle chopped cilantro and fried onion strings (birista) over the top. Serve hot with lemon wedges on the side and accompany with steamed basmati rice or warm flatbreads.