Mutton Korma
Rich and Aromatic Mutton curry made with whole spices, fried onions paste, tender Mutton, cashew nut paste, yogurt, saffron and spices. Made in just a few minutes in a pressure cooker, this korma is a delicious and easy way to celebrate Eid with your family and friends.
Equipment
- 1 Pressure Cooker
Ingredients
Mutton Marinate
- 500 gms Mutton (With bones best )
- 1 Cup | 250 gms Curd
- 2 Tsp Coriander powder
- 1 Tsp Cumin powder
- 1 Tsp Turmeric powder
- 1½ Tsp Kashmiri Chilli powder
- 1 Tsp Red Chilli powder
- 2 Tsp Ginger Garlic paste
- Salt to taste
Cashew Paste
- 8 Cashewnuts (soaked in warm water)
- Kesari/Saffron water (few strands)
- 1 Tbsp Dessicated or fresh coconut
Fried Onions Paste
- 4 Onions ( around 250gms)
- Vegetable/Sunflower Oil for frying
Mutton Gravy
- Ghee
- Whole spices 4 Cloves, 4 Cardamom, 10 Peppercorns, 2 Cinnamon sticks, 1 Black Cardamom
- Fried Onions Paste
- 1½ Cups Hot Water
- Pinch of Crushed Javithri/Mace
- Pinch of Jayphal/Nutmeg powder
- ½ Tsp Garam masala
- Kewra water (few drops)
- Ginger Juliennes Few
Instructions
- Marinate the Mutton with thick curd and spices. Keep refrigerated for atleast 30mins or overnight.
- Fry the Onions in enough oil till Golden Brown. Drain and keep aside to cool. Make a coarse paste.
- Soak cashewnuts in hot water for sometime. Make a paste with dessicated or fresh coconut and Saffron water.
- Heat Ghee in a Pressure cooker. Saute the marinated Mutton with whole spices for 20-30mins or till water dries up. Add the fried onions paste. Add Hot water and close the lid cook for 3-4 whistles or till well cooked.
- Once Cooked, add the cashew paste, pinch of mace, nutmeg and Garam masala. Add few drops of Kewra water and Ginger juliennes at the end. Cover and cook for few minutes.
- Mutton Korma is ready!
Video
Notes
Tips: Always Marinate the mutton ahead as this step helps to tenderize the meat making it more tender and succulent as it rests for a long time.
Avoid buying store bought fried onions as they will be fried in vegetable margarine or vanaspati which will impact the flavor of the dish. Always fry your own onions. You can always refrigerate fried onions in an airtight container or a zip lock pack ahead.
Choose freshly cut mutton preferably with bones. Shoulder cuts works best.
Avoid using sour or liquidy yogurt. Use either homemade yogurt or fresh thick yogurt bought from store. Use only the thick part not the whey and at room temperature before frying. Whisk it thoroughly before adding the spices and the meat.