Mutton korma is a traditional recipe of India and Pakistan,The flavor of Korma is based on a mixture of spices, combined with yogurt kept below curdling temperature incorporated slowly and carefully with the meat juices,Mutton Korma is traditionally cooked in mustard oil that also provides a nice punch to the flavor of this dish. However, We can also use Olive oil instead of mustard
It has a thick gravy and goes well with Jeera Rice, Plain Rice, Ghee Rice, Veg Pulao, Idiayappam, Roti, Parotta, Appam, you name it..
You can also replace mutton with chicken if you like. The key is to make it with love. You will love how the aromatic flavors from the spices and mutton will fill up your kitchen.
| Prep Time | 20 Minutes |
| Cook Time | 60 Minutes |
| Passive Time | 4 Hours |
| Servings |
People
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Ingredients
For Marination
- 1 Kg Mutton
- 2 tspn olive oil
- 2 tspn Ginger Garlic Paste
- 2 tspn Red Chili Powder
- 11/2 tspn Garam Masala Powder
- 1/2 tspn Turmeric Powder
- 1 Cup Yogurt 50 grms
To Make Gravy
- 5 tspn olive oil
- 3 Nos Cloves
- 2 Nos Cinnamon stick /Pattai
- 3 Nos Cardamom
- 4 Nos Bay Leaves
- 1 tspn Fennel Seeds (Sombu )
- 3 Nos Mace
- 1 tspn Cumin Seeds
- 6 Nos Green Chilies
- 20 Nos Garlic Cloves
- 2 Nos Big Onion
- 2 Nos Big Tomatoes
- 1 tspn Kashmiri Chili Powder
- 15 Nos Cashew Nuts ,Grinded to a smooth paste
- Salt to taste & Coriander Leaves
Ingredients
For Marination
To Make Gravy
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Instructions
- Marinate Mutton with Turmeric powder, Garam masala powder,Chilli Powder, Ginger Garlic paste ,Yogurt and olive oil. Let it rest for about 3-4 hrs which makes the mutton very soft and tender.
- To make gravy Heat a pan add olive oil and add in Mace,Cloves, Cardamom,Cinnamon stick,Fennel seeds,Cumin seeds and Briyani leaves and saute well. Then add in Garlic cloves and Green chillies and saute well.
- Add in the Cut onions and saute till it become translucent. Then add in the grinded tomato puree and salt ant cook for 5 Minutes until all the water is absorbed well.
- Add in the Marinated Mutton, Cover and cook well for 15 Minutes.
- Add in the Kashmiri red chilli powder and required water.
- Cover and cook again for 15 Minutes. After when the mutton is cooked well add the grinded cashew paste and cook for 5 Minutes.
- Finally Garnish with coriander leaves.
- Mutton Korma is ready to serve with rice, roti or anything you wish with.
Recipe Notes
- If your mutton is more harder cook for some more time till it gets cooked before adding cashew paste.
- After adding cashew paste dont let it cook for more time.
- As the mutton is marinated in Curd it will become very soft.
- Marinate atleast of 1 hour or to over night for the mutton to be tender.
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4 Responses
Anil Bahri
Yuuummyy
Anil Bahri
I’ll definitely try it
I’ts Promise
thato
Looks yammy
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