I call it master recipe as I got to learn it from master itself, my MIL (mother-in-law). Whenever, we use to visit our native place, my husband would ask my MIL to cook mutton korma. I have seen him relishing her mutton korma like a baby. I must admit, her hand in non veg delicacies is just beyond words. She is so seasoned that it is almost difficult to match her level. But again, I wanted to take the challenge so decided to learn it from her. She happily agreed and revealed all her secret ingredients to me. Today, I can proudly say that I can cook authentic mutton korma like my MIL. So friends, let’s get started and get amazed to learn this finger licking mutton korma recipe.
What all do you need?
- Fresh mutton (with bones) – 1 Kg
- Onion – 300 gm
- 150 gm – for making paste
- 150 gm (thinly sliced) – for making fried onion paste
- Ginger – 50 gm
- Garlic – 15-20 pods
- Green chilies – 5 to 6 (can increase as per taste)
- Poppy seeds – 1 tablespoon
- Cashew nuts – 6 to 7
- Almond – 6 to 7
- Sattu/Roasted gram flour – 2 tablespoon
- Curd – 3 table spoon
11. Spices (Whole)
- Bay leaf – 1
- Black pepper seeds – 10 to 15
- Cloves – 10 to 15
- Cinnamon stick – 2 small
- Green cardamom – 8
- Black cardamom – 6
- Star anise – 1
- Nutmeg powder – 2 teaspoon
- Mace – 1 small
- Coriander seeds – 2 tablespoon
- Dry red chilies – 2
- Spices (Powdered)
- Garam Masala (whole spices mix) – 1.5 tablespoon
- Turmeric – ½ teaspoon
- Coarsely grinded coriander powder – 3 tablespoon
- Red chili powder (Kashmiri mirch) – for color 2 tablespoon
- Salt (as per taste)
- Oil – 1.5 cup (approx.)
- Kewada water – 2 tablespoon (optional)
Preparations –
- Soak poppy seeds, cashew nuts & almonds in water for 30 min. After 30 min, remove water and make a paste of all three ingredients.
- Fry thinly sliced onions till golden brown and let them cool down. And then make a paste in mixer grinder or mortal pestle.
- Make a paste of remaining onion, ginger, garlic and green chilies in mixer grinder or mortal pestle.
- Mix red chili powder (Kashmiri mirch) in curd with 2 table spoon of water and make a paste.
- Dry roast half of the Whole spices and let them cool. Once cooled, make a powder in mixer grinder or mortal pestle.
- Wash mutton pieces properly and let the water drain.
Method –
- Heat the oil in the pressure cooker.
- Moment oil is hot enough, add remaining whole spices and let them crackle.
- Now add mutton pieces and fry them on high flame for 5-7 minutes. This is required to seal the meat.
- Now add onion, ginger, garlic and green chili paste and keep on frying the mutton on high flame.
- Once you notice that paste is leaving oil, add fried onion paste & almond/poppy seed/cashew nut paste with ½ a cup of water. And mix well.
- Keep on frying the meat for another 5-7 min. Add small amount water if you see it is sticking on bottom while frying.
- Now add powdered spices with curd & red chili paste & mix well.
- Keep on frying for another 3-4 min and now it’s time to add water for making gravy. Add 2-3 cup of water here.
- Add Sattu (roasted gram flour) at this stage. This gives substance to mutton gravy.
- Add salt and taste the gravy.
- Add 2-3 tablespoon of oil and let the korma come to boil.
- Once korma starts boiling, cover the cooker lid and put the gas flame on simmer.
- After 10 min, increase the gas flame to high and let 2 whistles come. And then again put the gas on simmer.
- Wait for another 6-7 min, again increase the flame and 2 whistle come and then again put the gas on simmer. By this time total 4 whistle.
- Wait for another 10 min and increase the flame to high but this time let only 1 whistle come. Moment you notice 2 whistle (6th) coming, switch off the gas. Don’t let the last whistle come as we want the steam to remain inside.
- Let the steam inside let go off completely before you open the lid.
- Once you open the lid, sprinkle (don’t mix) Kewada water and dry roasted whole spices powder and again close the lid.
- Wait for 15-20 min, open the lid, and add green chopped coriander if you like as garnish.
- Your authentic mutton korma is ready to be served with roti, boiled rice and salad.
Tips & tricks:
- Sealing the meat is important as it seals the juices of meat inside and don’t let it become dry.
- Frying the meat with paste will help mutton soak all the aromas and flavors.
- Roasted gram flour gives substance to your gravy and increases the flavor.
- Fried onion paste is the key to achieve that dark rich glossy color of korma gravy.
- Poppy seeds/Cashew nut and almond paste increases the flavor and richness of korma.
- You can increase or decrease water in your gravy basis your preference. However, mutton korma gravy has bit of more water.
- Mutton korma gravy is the best match with boiled rice. Personally, this combo is my favorite J
- Kewada water suppresses that distinct smell of mutton so use it for rich aroma.
