Beef Korma Dawat

Ingredients

• 1.5 kg gai ka gosht (beef) (Ribs or shoulder, bone-in — generous dawat portions)
• 400 grams dahi (yogurt) (Full-fat, room temperature — whisked smooth before use)
• 8 tbsp ghee (Dawat korma is not the time for oil — ghee all the way)
• 4 large pyaaz (onion) (Made into deep-fried birista — this is the soul of the dish)
• 4 tbsp adrak-lehsan paste (Fresh paste for a big pot like this)
• 4 tbsp kaju paste (cashew paste) (Soak 30 raw cashews in warm water, blend smooth — adds silky richness)
• 2 tbsp sabut garam masala (whole spices) (Large quantity for large pot — cloves, cinnamon, black cardamom, green cardamom)
• 3 tsp dhania powder
• 2 tsp lal mirch powder (South Punjab runs spicier)
• generous pinch kesar (saffron) (Bloomed in 2 tbsp warm milk — gives golden colour and floral aroma)
• 1 tsp kewra water (Added at the very end for fragrance)
• 3 tsp namak (salt) (Adjust for large batch)
• 1 large bunch hara dhania (For garnish)
• 1 tsp gulab jal (rose water) (Optional but very South Punjabi — adds a delicate floral note)

Instructions

1. MAKE BIRISTA FROM SCRATCH: Heat ghee in a large, wide deg. Fry all sliced pyaaz on medium-high for 20-25 minutes, stirring constantly, until very deeply golden-brown. Remove and set aside. Do not drain — use the same ghee for everything. The birista from 4 large onions is the backbone of this korma.
2. BLEND BIRISTA INTO PASTE: Put half the fried onions into a blender with a splash of water and blend to a smooth paste. This paste goes back into the ghee. The other half is reserved for garnish. HINT: This double use of birista — paste in the masala, fried for garnish — is the South Punjabi technique that creates that characteristic deep-brown, complex flavour base.
3. BUILD MASALA: In the same ghee, add sabut garam masala, sizzle 1 minute. Add onion paste and fry 5 minutes. Add adrak-lehsan paste, dhania powder, lal mirch powder. Bhuno 8 minutes on medium heat. The masala should be very dark and fragrant.
4. ADD BEEF AND BHUNO HARD: Add beef pieces, turn heat to high. Bhuno aggressively for 10-12 minutes until well-coloured. Season with salt. The goal is significant colour on the beef and a masala that has dried onto the meat.
5. ADD YOGURT IN STAGES: Reduce heat to low. Add whisked yogurt 3 tablespoons at a time, stirring constantly between additions. Take your time — 10-12 minutes total to add all the yogurt. Once incorporated, bring to medium heat and cook uncovered 10 minutes until oil separates.
6. SLOW BRAISE: Add 1 cup warm water. Cover tightly and cook on medium-low heat for 60-75 minutes until beef is very tender. Check and stir every 20 minutes. The beef should be falling off the bone.
7. FINISH WITH RICHNESS: Stir in cashew paste and saffron-milk. Cook uncovered 15 minutes, stirring occasionally, until gravy is thick and glossy. Add kewra water and gulab jal. Top with reserved birista and fresh hara dhania. Serve on a large platter for dawat presentation.