Mutton Kurma
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| Mutton korma originated from the combination Mughlai and Hyderabadi cuisine. Mutton korma is a traditional recipe of India and Pakistan. Korma is a very famous non vegetarian dish of India and Pakistan usually prepared on special occasions. The flavor of Korma is based on a mixture of spices, included red chili powder, coriander powder, turmeric combined with yogurt kept below curdling temperature incorporated slowly and carefully with the meat juices. Traditionally , this would have been carried out in a pot set over a very low heat. It is important to use all the listed ingredients, to get the flavor right. My Mutton korma recipe sticks to the authentic recipe in terms of ingredients to bring you the perfect recipe of mutton korma, which is authentic as well as trendy. Mutton korma is usually served with naan or chapati. There are many varieties of Korma like chicken korma, lamb korma, beef korma and vegetable korma but mutton korma is more popular and common in the Indian Subcontinent and it tastes better too. Ingredients | |
| 1 kg | mutton small pieces |
| 4 medium size | onions |
| 3 cup | fresh yogurt |
| 2 tbsp | red chili powder |
| 2 tbsp | coriander powder |
| 1 tsp | turmeric |
| 1/2 tsp | black pepper powder |
| 1/3 tsp | cumin powder |
| 5 | cloves |
| 6 | green cardamom |
| 1 inch | cinnamon stick |
| Few strands of saffron | |
| Salt to taste | |
| 1 tsp | ginger paste |
| 1 tsp | garlic paste |
| 1 cup | oil |
| 1/2 cup | pure ghee, ( Desi ghee ) |
| 2 tbsp | fresh cream |
Method
Heat oil in a pan, fry onions till golden brown. Remove with the slotted spoon and spread on kitchen paper to drain oil. When it is cool and crisp, crumble with hands or grind it in a grinder.
In the same oil add meat, ginger paste and garlic paste and saute 6 minutes in a low heat. Now add red chili powder, coriander powder, turmeric, salt, black pepper powder, cardamon, cloves, cinnamon stick, cumin powder and yogurt, Add 2 cups of water and cook for 30 minutes on a medium heat.
When the meat is tender add grind onions and cook till oil start to separate. Now add saffron, fresh cream and pure ghee, cover and leave on very low heat for 15 minutes.
Delicious mutton korma is ready. Serve pipping hot with naan or chapati.
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