Mutton Korma
Mutton Korma is one of the best mutton recipes to try. It is cherished as an authentic Lucknowi/Awadhi dish which is rich and full of flavours.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4-6 clove 4-6 Clove
- 1 inch Cinnamon
- 6-8 Black Peppercorns
- 3-4 Green Cardamom
- 2 Black Cardamom
- 10-12 Cashew Nuts
- 1 cup Browned Onion
- 3 tbsp Ghee
- 3 tbsp Oil
- 1 kg Mutton (Curry cut)
- 4 tsp Ginger Garlic Green Chilli Paste
- 1 cup Curd (Whisked with 1 tbsp maida.)
- 2 tbsp Coriander Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- Salt to taste
- 10-12 strands Saffron (Soaked in 2 tbsp water.)
- 2-3 drops Kewra Extract
Instructions
- 1
Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.
- 2
Add them in a blender along with fried onion and add 1 tbsp water to make a coarse paste.
- 3
Heat oil and ghee in a pressure cooker.
- 4
Add mutton pieces and fry on high heat for 8-10 minutes.
- 5
Add the masala paste and ginger garlic paste and fry for 3-4 minutes.
- 6
Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes.
- 7
Add 2 cups of water and pressure cook until mutton is cooked well.
- 8
Remove the cooker from heat and let the pressure release.
- 9
Add saffron soaked in water and kewra essence and mix well.
- 10
Add more water if required and cook for some more time.
- 11
Garnish with fresh coriander and serve hot.