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.