Mutton Korma Recipe
Ingredients
For the Base
1) 1 kg mutton (or meat of your choice)
2) 1/2 cup oil
3) 3 medium-sized onions (thinly sliced)
4) 2 tablespoons garlic paste
5) 2 teaspoons salt (adjust to taste)
6) 10-12 green chilies (ground with a little water)
7) 1 to 1.5 cups yogurt (whisked)
8) 1 teaspoon turmeric powder
9) 1 teaspoon red chili powder
10) 2 tablespoons ginger paste
11) 2 teaspoons coriander powder
12) 12-15 cashews (ground with water into a paste)
13) 1 teaspoon garam masala
14) 1 teaspoon kewra water (optional, for fragrance)
15) 1/2 cup milk (for consistency adjustment)
16) 1/2 cup water (for consistency adjustment)
Whole Spices
17) 1 teaspoon cumin seeds
18) 1/2 teaspoon black peppercorns
19) 1 star anise
20) 1 small piece of nutmeg (jaifal)
21) 1 piece of cinnamon stick
22) 5-6 green cardamoms
23) 3-4 black cardamoms
24) 5-6 cloves
25) 2-3 bay leaves
For Garnishing
26) Fresh coriander leaves (optional)
Let’s Start Recipe
Today, we’re making an absolutely delicious ** Mutton Korma** recipe, perfect for any special occasion. You can serve it with **parathas**, **naan**, **rice**, or even **khichdi**. This is a wedding and gathering dish, known for its rich flavor and special taste. Let’s get started with the recipe!
Step 1: Frying the Onions
First, heat **half a cup of oil** in a **meat of your choice on medium-high flame. Once the oil is hot, add **three medium-sized onions**, sliced thinly. Fry them, stirring constantly, until they turn **golden brown**. This should take about **7-8 minutes**. Be sure to stir regularly for an even color.
Step 2: Adding Whole Spices
Once the onions are golden brown, reduce the heat to low and add the following whole spices:
1) 1 teaspoon cumin seeds
2) 1/2 teaspoon black peppercorns
3) 1 star anise
4) A small piece of nutmeg (jaifal)
5) 1 piece of cinnamon stick
6) 5-6 green cardamoms
7) 3-4 black cardamoms
8) 5-6 cloves
9) 2-3 bay leaves
Let the whole spices fry for a minute, releasing their flavors into the oil.
Step 3: Adding Garlic Paste
Now, add **2 tablespoons of garlic paste** to the pot and fry for **2-3 minutes** until the raw smell of garlic disappears.
Step 4: Cooking the Meat
Add **1 kg mutton** (or any meat of your choice) to the pot. Stir well and fry the mutton on **medium-high flame** until it changes color and is seared well.
Step 5: Adding Salt
Once the mutton is seared, add **2 teaspoons of salt** (or adjust to taste). Mix well and fry for **1-2 minutes** so the salt infuses the meat.
Step 6: Adding Water
Now, add **2 cups of water** to the pot. If you’re using a **pressure cooker**, reduce the water quantity. Stir well and bring the mixture to a boil on **high flame**. Once it boils, reduce the flame to low, cover the pot, and let it cook for **40-50 minutes** until the meat is **90% cooked**. Stir the meat every **10 minutes**, and add water if needed.
Step 7: Adding Green Chili Paste
After about **45 minutes**, the meat should be cooked and tender. Now, grind **10-12 green chilies** with a little water and add the paste to the pot. Stir well and let it cook for **2-3 minutes** on medium heat.
Step 8: Adding Yogurt
Once the green chili paste has cooked well, add **1 to 1.5 cups of whisked yogurt** to the pot. Stir well to combine. Keep the flame on **low** to prevent the yogurt from curdling. Cook for **4-5 minutes**.
Step 9: Adding Turmeric and Red Chili Powder
Next, add **1 teaspoon turmeric powder** and mix well. Cook for **1-2 minutes** on medium heat to allow the spices to cook through. Now, add **1 teaspoon red chili powder** and stir well, cooking for another **1-2 minutes**.
Step 10: Adding Ginger Paste
Add **2 tablespoons of ginger paste** and fry for **4-5 minutes** until the raw ginger flavor is cooked off.
Step 11: Adding Coriander Powder
Now, add **2 teaspoons of coriander powder** to the pot and stir well. Let it cook for **1-2 minutes** so the coriander powder blends well into the dish.
Step 12: Adding Cashew Paste
Grind **12-15 cashews** with a little water to make a paste and add it to the pot. If you don’t have cashews, you can use **almond paste** instead. Stir well, as cashew paste tends to stick to the pan. Keep stirring for **2-3 minutes** until it blends smoothly.
Step 13: Adding Garam Masala and Kewra Water
Now, add **1 teaspoon garam masala** and stir well. For an extra special touch, add **1 teaspoon kewra water** (not essence, just the aromatic liquid). This adds a fantastic fragrance to the dish.
Step 14: Adjusting Consistency
To adjust the consistency, add **half a cup of milk**. You can use water instead if you prefer. Stir well, and then add **half a cup of water** to balance the texture. Stir everything together.
Step 15: Cooking the Korma
Cover the pot and cook the korma on **low flame** for **8-10 minutes** so all the flavors mix well and the gravy thickens. Stir occasionally.
Final Step: Serving
After **10 minutes**, the korma should be ready, with the oil separated and a rich, flavorful sauce. Stir it one last time, and your **Mutton Korma** is ready!
Thank You…♥️