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Mutton Korma

 

Mutton Korma: A Rich and Flavorful Mughlai Delight

Hello, Cookeazy family! So who are ready for some Mutton Korma. Ready to taste the classic Mutton korma which is inspired from the Mughlai cuisine. Mutton Korma is a rich and flavorful dish that is perfect with any dish because of its creamy and aromatic gravy. So, let’s dive into this delectable recipe!



Why You’ll Love Mutton Korma

Mutton Korma is Rich and Creamy with its creamy gravy and it is ideal for festive meals.

Ingredients

  • 1 kg mutton, cut into medium-sized pieces
  • 1 cup thick yogurt, whisked
  • 1/2 cup heavy cream
  • 2 large onions, finely sliced
  • 2 tablespoons ginger-garlic paste
  • 1/4 cup cashew nuts, soaked in water
  • 1/4 cup blanched almonds
  • 1/4 cup ghee (clarified butter) or oil
  • 2-3 green chilies, slit
  • 1 bay leaf
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves, chopped for garnish

Instructions

Step 1: Prepare the Nuts Paste

  1. Blend Nuts: Drain the soaked cashew nuts and blend them along with the blanched almonds into a smooth paste. Add a little water if needed.

Step 2: Fry the Onions

  1. Fry Onions: Heat ghee or oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and fry until they turn golden brown and caramelized. Remove and set aside. Once cooled, blend the fried onions into a paste.

Step 3: Cook the Mutton

  1. Sauté Spices: In the same pot, add bay leaf, green cardamom, cloves, cinnamon stick, and cumin seeds. Sauté for a few seconds until aromatic.
  2. Add Ginger-Garlic: Add the ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
  3. Cook Mutton: Add the mutton pieces and sear on high heat until they are browned on all sides.

Step 4: Prepare the Korma Gravy

  1. Add Spices: Reduce the heat and add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt. Mix well to coat the mutton with spices.
  2. Add Yogurt and Onion Paste: Lower the heat and add the whisked yogurt gradually, stirring continuously to avoid curdling. Add the fried onion paste and mix well.
  3. Cook Slowly: Cover and cook the mutton on low heat for about 45 minutes to 1 hour, stirring occasionally. Add water if needed to maintain the desired consistency.

Step 5: Finish the Korma

  1. Add Nuts Paste: Once the mutton is tender and cooked through, add the cashew-almond paste and heavy cream. Mix well and cook for another 10-15 minutes until the gravy thickens and is rich and creamy.
  2. Garnish: Garnish with fresh coriander leaves.

Step 6: Serve

  1. Serve Hot: Serve the rich and aromatic Mutton Korma hot with naan, roti, or steamed rice.


Happy cooking!

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