Mutton Korma
Mutton Korma is a traditional dish often prepared during festive occasions. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Asihwarya
Mutton Korma is a traditional dish often prepared during festive occasions, particularly. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.
Ingredients
- Mutton: 1 kg, bone-in pieces
- Yogurt: 1 cup, whisked
- Onions: 3 large, thinly sliced
- Ginger-Garlic Paste: 2 tablespoons
- Green Chilies: 2-3, slit (adjust to taste)
- Oil or Ghee: ½ cup
- Fresh Coriander Leaves: For garnish
- Salt: To taste
Spices:
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Whole Spices:
- Bay Leaves: 2
- Cloves: 4
- Green Cardamom Pods: 4
- Black Cardamom Pod: 1
- Cinnamon Stick: 1-inch piece
- Mace: 1 small piece
- Nutmeg Powder: A pinch
- Marinate the Mutton:
- In a large bowl, combine the mutton pieces with whisked yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Mix thoroughly to ensure the mutton is well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavors.
- Prepare the Fried Onions (Birista):
- Heat oil or ghee in a deep, heavy-bottomed pan over medium heat.
- Add the sliced onions and fry until they turn golden brown and crispy. Stir frequently to prevent burning.
- Once done, remove the onions with a slotted spoon and drain on paper towels. Set aside.
- Cook the Mutton:
- In the same oil or ghee used for frying onions, add the whole spices: bay leaves, cloves, green cardamom, black cardamom, cinnamon stick, and mace. Sauté for a few seconds until aromatic.
- Add the marinated mutton to the pan. Cook on medium-high heat, stirring occasionally, until the mutton changes color and the oil begins to separate from the mixture.
- Lower the heat, cover the pan, and let the mutton cook in its own juices. Stir occasionally and cook until the mutton is tender. This may take about 45 minutes to an hour. If the mixture becomes too dry, add a little water as needed.
- Combine and Simmer:
- Once the mutton is tender, add the fried onions (reserve some for garnish) and slit green chilies to the pan. Mix well.
- Sprinkle garam masala powder, nutmeg powder, and adjust salt if necessary.
- If a richer gravy is desired, add a few tablespoons of fresh cream or a handful of soaked and ground cashew nuts at this stage.
- Simmer the curry for another 10-15 minutes, allowing all the flavors to meld together.
- Garnish and Serve:
- Garnish the Mutton Korma with the reserved fried onions and freshly chopped coriander leaves.
- Serve hot with naan, paratha, or steamed basmati rice.
