Mutton Korma

Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.

Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

In this simple recipe we will prepare a classic Mutton Korma. First we will add a flavor of spices to the mutton. Then we will braise the Mutton with the spice flavors and curd. This will incorporate the flavor with the meat juices. Post the braising; we will do a Dum Pukht.

Ginger Garlic Paste

Ginger 3 to 4 inch Scrap the skin using a spoon
Garlic 15 pods peeled
Water 2 tablespoon
  1. Using a blender, make a fine paste of the Ginger and Garlic. You would have to add some water while blending. Not more than 2 tablespoon

Marinate the Mutton

Mutton ½ kg
Curd 1 cup
Turmeric Powder 1 tea spoon
Red Chili Powder 1 tea spoon
Coriander Powder 3 tea spoon
  1. Wash and clean mutton.
  2. In a large bowl, add the mutton, curd, turmeric powder, Red Chili powder, Corainder Powder and Ginger Garlic Paste
  3. Using your fingers, mix everything.
  4. Leave the mutton to marinate for around 1 to 3 hours.

Onion Tomato Paste

Tomato 1 medium
Onion 2 large
  1. Cut one onion and two tomatoes
  2. Blend the onion and Tomato using a blender
  3. Keep aside

Cashew -Coconut Paste

Cashew nuts 2 tablespoon Broken ones are best
Coconut Powder 2 tablespoon
Water 2 tablespoon
  1. Using a blender, make a fine paste of the Cashew and Coconut powder. You would have to add some water while blending. Not more than 2 tablespoon
  2. Keep aside.
    Ghee 1 table spoon
    Mustard Oil 15 table spoon
    Onions 3 large Chopped
    Khada Garam Masala
    Water 1 cup
    Tomato 1 Finely chopped
    Green Chili 3 Long sliced
  3. In a pressure cooker, heat the ghee and the mustard
  4. Add the onions and sauté till golden brown. Remove the fried onions using a slotted spoon. Do not remove the oil from the cooker.
  5. In the same Kadai, add the Khada Garam Masala
  6. Fry for around 1 minute.
  7. Add the marinated Mutton and mix well. If required add some water. Not more than 1 cup of water. If possible, avoid adding any water.
  8. Cover the lid and the cook for 2 whistles .(This technique is known as Braising)
  9. Release the air
  10. Add the Onion-Tomato Paste, Cashew -Coconut Paste, the Chopped Tomato and Green Chili. Add some water. Not more than 1 cup of water.
  11. Mix well
  12. Reduce the flame.
  13. Cover the lid and give the cooker 2 whistles..(This technique is known as Dum Pukht)

Garnish with Fried Onions, green chili and enjoy with Rice.

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