Friday, December 7, 2012

Mutton Korma

Mutton korma is a very popular and delicious non veg dish as well as a rich and spicy meat curry.It has a very unique taste.While making mutton korma it is important to use all the noted ingredients to get the flavour right.

 

 


Ingredients:

  • Mutton-750 gms
  • Onion-200 gms
  • Ginger(adrak)-50 gms
  • Garlic(lahsun)-10-15 flakes
  • Cinnamon(dalchini) sticks-2 pcs(1 inch each)
  • Cloves(laung)-7-8 pcs
  • Green cardamom(elaichi)-4-5 pcs
  • Bay leaves(tej patta)-2-3 pcs
  • Black pepper(kali mirch)-8-10 pcs
  • Turmeric powder(haldi)-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander(dhaniya) powder-2 tbsp
  • Garam masala-11/2 tsp
  • Curd(dahi)-150 gms
  • Mustard oil or Ghee-150 gms
  • Coriander(dhaniya) leaves-25 gms(chopped)
  • Kesar(saffron)-1 pinch
  • Kewara essence-1/4 tsp
  • Water-200 ml(approx 1 glass)
  • Salt to taste

Method:

  • Clean mutton pieces properly.Keep it separately.
 
  • Take onion(50gms),garlic and ginger.Make paste through grinder.Keep the paste aside.
  • Slice the rest of the onion into fine pieces(length wise).
  • Heat ghee in deep frying pan or cooker(5 ltr). Add cinnamon,cloves,black pepper,green cardamom and bay leaves.Fry a little.
  • Add sliced onion in cooker.Fry it until it turns transparent.
  • Add mutton pieces,a few at a time till all the pieces are added and fry till they turn brown and the water discharged from the mutton is dried up.
  • Add the paste and stir occasionally for 4-5 minutes and fry till oil shows separately in the bottom.
  • Add turmeric powder,coriander powder and red chilli powder.Stir occasionally for 5-6 minutes.
  • Add salt and curd,stir well.
  • Add garam masala and stir to mix well.
  • Keep stirring constantly for a few minutes making sure all the mutton pieces are coated with spices.Keep on scrapping the bottom of the pan/cooker occasionally.If the mixture gets too dry,splash some water.
  • Close the lid and cook for 2 whistles then cook for 10 minutes on low heat.Turn off the heat.
Note: In case pan is used instead of cooker,cover the pan and simmer for about 1 and half an hour on low heat until the meat is very tender.If necessary, splash in a little water from time to time.
  • While the pressure is released(or the mutton is cooked in pan), prepare the mixture of kewara essence and kesar.
  • Open the lid of cooker/pan and add the mixture and cover with the lid again.
  • Garnish with coriander leaves and serve hot.

     

4 comments:

  1. Finally...the most awaited dish...won't hv to bug u over phone now Mom...recipe is right here...yayyyy!!

    ReplyDelete
  2. thanks for sharing.

    ReplyDelete
  3. I tried out this recipe today with Lamb Meat instead...with the only exception of cooking for extra 10 minutes on low heat...as suggested by you...it did turn out awesome!!I have not had a better Indian Lamb Curry before!
    Thanks for sharing it!

    ReplyDelete
  4. I tried out this recipe today with Lamb Meat instead...with the only exception of cooking for extra 10 minutes on low heat...as suggested by you...it did turn out awesome!!I have not had a better Indian Lamb Curry before!
    Thanks for sharing it!

    ReplyDelete