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Mutton Korma

  • Lunch & Dinner
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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?

  1. Fresh mutton (with bones) – 1 Kg
  2. Onion – 300 gm
  • 150 gm – for making paste
  • 150 gm (thinly sliced) – for making fried onion paste
  1. Ginger – 50 gm
  2. Garlic – 15-20 pods
  3. Green chilies – 5 to 6 (can increase as per taste)
  4. Poppy seeds – 1 tablespoon
  5. Cashew nuts – 6 to 7
  6. Almond – 6 to 7
  7. Sattu/Roasted gram flour – 2 tablespoon
  8. 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
  1. 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
  1. Salt (as per taste)
  2. Oil – 1.5 cup (approx.)
  3. Kewada water – 2 tablespoon (optional)
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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 –

  1. Heat the oil in the pressure cooker.
  2. Moment oil is hot enough, add remaining whole spices and let them crackle.
  3. Now add mutton pieces and fry them on high flame for 5-7 minutes. This is required to seal the meat.
  4. Now add onion, ginger, garlic and green chili paste and keep on frying the mutton on high flame.
  5. 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.
  6. Keep on frying the meat for another 5-7 min. Add small amount water if you see it is sticking on bottom while frying.
  7. Now add powdered spices with curd & red chili paste & mix well.
  8. 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.
  9. Add Sattu (roasted gram flour) at this stage. This gives substance to mutton gravy.
  10. Add salt and taste the gravy.
  11. Add 2-3 tablespoon of oil and let the korma come to boil.
  12. Once korma starts boiling, cover the cooker lid and put the gas flame on simmer.
  13. After 10 min, increase the gas flame to high and let 2 whistles come. And then again put the gas on simmer.
  14. 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.
  15. 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.
  16. Let the steam inside let go off completely before you open the lid.
  17. Once you open the lid, sprinkle (don’t mix) Kewada water and dry roasted whole spices powder and again close the lid.
  18. Wait for 15-20 min, open the lid, and add green chopped coriander if you like as garnish.
  19. Your authentic mutton korma is ready to be served with roti, boiled rice and salad.
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Tips & tricks:

  1. Sealing the meat is important as it seals the juices of meat inside and don’t let it become dry.
  2. Frying the meat with paste will help mutton soak all the aromas and flavors.
  3. Roasted gram flour gives substance to your gravy and increases the flavor.
  4. Fried onion paste is the key to achieve that dark rich glossy color of korma gravy.
  5. Poppy seeds/Cashew nut and almond paste increases the flavor and richness of korma.
  6. You can increase or decrease water in your gravy basis your preference. However, mutton korma gravy has bit of more water.
  7. Mutton korma gravy is the best match with boiled rice. Personally, this combo is my favorite J
  8. Kewada water suppresses that distinct smell of mutton so use it for rich aroma.
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