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Mutton Korma

Jun-18-2018
Srabonti Dutta
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mutton Korma RECIPE

Having it's roots in the Mughlai cuisine, the flavours of mutton korma is based on a well balanced mixture of spices. It goes very well with pulao, paratha, naan or roti.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Mughlai
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. Mutton – 500 gms (cut into medium pieces)
  2. Onions – 3 (medium size, finely chopped)
  3. Garlic – 14-15 cloves
  4. Ginger – 1 (1 inch size)
  5. Curd – 2 tbsp
  6. Poppy (Khus Khus) seeds – 1½ tbsp
  7. Cashew nuts (kaju) – 15 pieces
  8. Charmagaz seeds – 2 tsp
  9. Whole green chilli - 2
  10. Turmeric powder - 1 tsp
  11. Kashmiri mirch powder - 1 tsp
  12. Whole cumin - 1 tsp
  13. Whole coriander – 1 tsp
  14. Whole garam masala – 4 Cloves, 4 cardomom, 4 cinnamon
  15. Bay leaves – 2
  16. Mustard oil – 8 tbsp
  17. Sugar – 1 tsp
  18. Salt – as per taste

Instructions

  1. Paste together garlic cloves, ginger & curd. Keep the poppy (khus khus) seeds, cashew nuts (kaju) & charmagaz seeds soaked in lukewarm water for about 10-15 minutes, then filter away the water & paste them together with the green chillies.
  2. Dry roast together the whole cumin, whole coriander & whole garam masala (2 cloves, 2 cardomom, 2 cinnamon) & then grind them to a coarse powder.
  3. Boil the mutton pieces with 1 bay leaf, rest of the whole garam masala (2 cloves, 2 cardomom, 2 cinnamon), 1 tbsp chopped onions, salt as per taste & adequate amount of water. Keep the boiled mutton pieces separated from the mutton stock.
  4. Heat mustard oil & add the remaining bay leaf & chopped onions, when the onions turn a bit golden then add the boiled mutton pieces & garlic-ginger-curd paste. Mix well & stir fry.
  5. Then add the turmeric powder & kashmiri mirch powder, keep stirring till the oil separates. Then add the poppy (khus khus) seeds-cashew nuts (kaju)-charmagaz seeds-green chillies paste, mix well & add the sugar, add salt as per taste.
  6. Add the mutton stock, cover & cook on medium flame till the water dries up considerably, then add the dry ground jeera-coriander- garam masala powder. Mix lightly, cover & keep on medium flame for about a minute, then switch off flame.

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Ruchi Gaur
Jun-19-2018
Ruchi Gaur   Jun-19-2018

love it

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