Mutton Korma

I know am still under the festival hangover and have been off the blog for a very long time it seems…. again this blog is a place for me to curate the recipes I like and enjoyed trying so I guess I don’t exactly have any kinda goals to meet :p . Yeah!! that’s the lazy me speaking. SO after the festivities wanted to try something different, though I have once made Korma long back following a recipe that I had written from some magazine in an Army guest house. But I wanted to try again. So after a brief search on the net I decided to kinda merge a Pakistani recipe along with an Indian blog recipe to make this Korma :). The results were pretty good I say as both the kids loved it and well of course the husband never dislikes anything that I cook with TLC 😀

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Ingredients :

  • 750 gms Mutton, mixed pieces

Marinade:

  • 1 Tbs Ginger paste
  • 1 Tbs Garlic paste
  • 1 Tsp Turmeric powder
  • 1/2 Tsp Salt

Gravy :

  • 4 large Onions , thinly sliced
  • 1/2 Cup Curd, whisked
  • 1/2 Tsp Fennel Powder
  • 1/4 Tsp Nutmeg powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chilli Powder ( or more as per your heat preference)
  • 1/2 Tsp Turmeric Powder
  • 10-12 pieces Cashewnuts
  • 10-12 pieces Almonds
  • 2 Tbs grated Coconut/ dry coconut powder
  • 2-3 Bay leaves
  • Salt To taste
  • Oil as needed
  • 1 Tsp Kewda water ( optional)
  • Chopped Coriander leaves for garnish
  • 3-4 Cashew nuts for garnish

Grind to Powder:

  • 1/2 flower Mace
  • 6-7 Cloves
  • 3-4 Green Cardamoms ( remove skin)
  • 2″ piece Cinnamon
  • 4-5 whole Black Peppercorns

Method :

  • Marinate the mutton with the marinade ingredients, for at least 4-5 hours or overnight.

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  • Soak the almonds and cashewnuts in warm water for half and hour. Remove the almond skin and grind the almond, cashew and coconut to a paste and keep aside.
  • Heat enough oil in a deep wok and fry 3 sliced onions till they are dark brown and nicely caramelized. Strain the excess oil and grind to a smooth paste.

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  • Mix the onion paste with the whisked curd, the ground masala powder, nutmeg powder and fennel powder and keep aside.

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  • Heat oil in a large pressure cooker. Add the bay leaves and the remaining sliced onions.
  • Once the onions are slightly browned add the mutton pieces along with turmeric and red chilli powder.Fry for sometime till the meat changes colour then add the rest of t he marinade too.

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  • Fry for about 5-7 minutes and then add the onion, curd and masala paste. Mix well and let it cook for another 10 minutes on low flame, stirring in between.

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  • Now add the cashew – almond paste. Mix well and simmer for another 5-7 minutes. Then add 1-2 cups of water and close the cooker. Bring to a whistle on high heat and let it cook  on low heat as per the time it usually takes.

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  • Remove from heat, let the pressure release on it’s own. Open the lid and immediately add the kewra water if using and give it a good stir.
  • Serve hot garnished with cashewnuts and chopped coriander leaves .

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