27 June, 2023
Eid Special Mutton Korma
Mutton Korma is a flavorful and aromatic Indian dish made with tender pieces of mutton (goat meat) cooked in a rich and creamy gravy. Here’s a recipe to guide you in making Mutton Korma:
Ingredients:
- 500 grams mutton, cut into pieces
- 2 large onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 tablespoons yogurt
- 1/2 cup cashew nuts, soaked in warm water
- 1/2 cup milk
- 1/4 cup ghee or oil
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Marination: In a bowl, mix the yogurt, ginger-garlic paste, and a pinch of salt. Add the mutton pieces to the marinade and coat them well. Let it marinate for at least 1 hour or overnight in the refrigerator for better flavor.
- Grind the Cashew Nuts: Drain the soaked cashew nuts and grind them into a smooth paste using a blender or food processor. You can add a little water if needed to achieve a creamy consistency.
- Heat the Ghee/Oil: In a large, heavy-bottomed pan or pressure cooker, heat the ghee or oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add Spices: Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt to the pan. Stir well and cook the spices for a minute to release their flavors.
- Cook the Mutton: Add the marinated mutton to the pan and mix well with the spices. Cook for a few minutes until the mutton is browned on all sides.
- Pressure Cooking Method: If using a pressure cooker, add enough water to cover the mutton pieces. Close the lid and pressure cook for about 4-5 whistles, or until the mutton is tender and cooked through.
- Stovetop Method: If using a pan, add about 1 cup of water, cover the pan, and simmer on low heat. Cook for 1-2 hours or until the mutton is tender, stirring occasionally and adding more water if necessary.
- Add Cashew Nut Paste: Once the mutton is cooked, add the cashew nut paste to the pan and mix well. Cook for a few minutes to incorporate the flavors.
- Adjust Consistency and Seasoning: If the gravy is too thick, add some water to achieve the desired consistency. Adjust salt and spices according to your taste preferences. Stir in the garam masala, cardamom powder, and cinnamon powder.
- Simmer and Garnish: Reduce the heat to low and let the Mutton Korma simmer for another 10-15 minutes, allowing the flavors to blend. Garnish with fresh coriander leaves.
- Serve: Mutton Korma is best enjoyed with naan, roti, or steamed rice. Serve hot and savor the rich and flavorful dish.
Remember, cooking times may vary depending on the tenderness of the mutton, so adjust accordingly. Enjoy preparing and savoring this delicious Mutton Korma!