Mutton korma. Mutton korma recipe - This Indian lamb korma is one of the best I made in the recent times. Mutton korma is a dish made by slow cooking mutton along with yogurt, whole spices and spice powders. Ingredients of Mutton Korma Recipe: This mutton korma recipe has mutton stirred in with curd, water and a melange of spices along with garlic-ginger, cloves, cardamom and cinnamon sticks.
Mutton Korma is an ultimate delight for meat lovers.
Made with tender mutton and a melange of spices, this authentic Indian recipe makes for a perfect party and festive recipe.
Mutton Korma is a delicious Indian gravy made with mutton/lamb and cooked in an assortment of spices and masala pastes.
You can cook Mutton korma using 20 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Mutton korma
- It's 1 kg of Mutton Pieces.
- It's 2 of Medium Onions – thinly sliced.
- Prepare 1 Cup of curd.
- You need 2 tsp of Ginger+Garlic Paste.
- It's 4 Tbsp of Ghee.
- Prepare 4 Tbsp of Vegetable Oil.
- You need 1/4 Cup of Almonds.
- It's 2 Drops of Kewda Water.
- Prepare 1 cup of water.
- Prepare 1/2 Tsp of Turmeric Powder.
- You need 2 Tsp of Kashmiri Red Chilli Powder.
- It's 1/2 Tsp of Garam Masala Powder.
- You need As per taste of Salt.
- Prepare 2 of Small Cinnamon Sticks, broken.
- Prepare 1 Tsp of Cumin Seeds.
- It's 2 of Small Black Cardamom.
- Prepare 3-4 of Green Cardamoms.
- Prepare 2 of Cloves.
- It's 1 Tsp of Black Pepper Pods.
- Prepare 3 of Bay Leaves.
A perfect side dish for roti, naan or pulaos. (Simple Mutton Korma, Mutton Roghan Josh) and here is another one that I learnt from a friend, who is always on a mission to find unique recipes that are rare to find. Delicious Mutton Korma is ready to serve. Mutton Korma or gosht korma (gosht - meat), makes for a great weekend night meal when you are relaxed and have the time for something a little more elaborate than usual. Mutton Korma - Indian Mughlai Mutton Korma: extremely delicious, juicy and tender mutton cooked using almonds, Indian spices, yogurt and fragrant water (kewda).
Mutton korma instructions
- Heat 2 tsp oil + 1tsp ghee in a pan/pressure cooker. Add slivered almonds and saute for a minute or until lightly roasted. Remove from pan..
- In the same pan, saute onion until pinkish golden and remove from pan. Cool both these ingredients..
- Then add sauteed almonds, onion and yogurt in a blender jar and make a thick paste. Keep aside for later use..
- In the pressure cooker, add 2 tbsp oil + ghee. Add the whole spices and saute for 1/2 second over medium heat..
- Add mutton pieces and saute for 2 minutes over medium-low flames. Now add turmeric powder, Kashmiri chilli powder and saute..
- Add ginger+garlic paste and mix everything. Now, add Almond-Onion paste, saute everything and let this cook over medium flame for 3 minutes.
- After cooking for 3 minutes, add salt and remaining 'powdered spices' and mix everything..
- Let this cook for another 2-3 minutes, till you see oil separating and bubbling on the sides. Add water and stir.
- Cover with a lid and give it 3-4 whistles. Then turn off the heat..
- Once the Mutton Korma is cooked, transfer it to a serving bowl..
Mutton Korma - Step By Step Recipe. Add salt, red pepper, turmeric, coriander powder, white cumin, cloves, cinnamon, black pepper, green cardamom and bay leaves in yogurt and mix well. The word korma is derived from the Urdu language and it refers to "braising". The recipe has roots and a history that. Mutton Korma - Mutton korma originated from Mughlai cuisine.
