Ingredients for Mutton Korma Recipe
- 500 grams of mutton, cut into pieces
- 1/2 cup yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Korma
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 cup cashew nuts, soaked in warm water
- 1/2 cup coconut milk
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1-inch cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions For Mutton Korma Recipe
Marinating the Mutton
In a mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Mix well to coat the mutton evenly. Marinate for at least 30 minutes, or you can refrigerate it for a few hours for better results.
Preparing the Mutton Korma
1/ Heat vegetable oil in a heavy-bottomed pan or pressure cooker over medium heat.
2/ Add the cumin seeds, fennel seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute until the spices release their aroma.
3/ Add the chopped onions and sauté until they become soft and translucent.
4/ Add ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
5/ Add the marinated mutton to the pan and brown it on all sides. This will take about 5-7 minutes.
6/ Stir in the chopped tomatoes and green chilies. Cook until the tomatoes become soft and start breaking down.
7/ Meanwhile, grind the soaked cashew nuts into a smooth paste by adding a little water.
8/ Once the tomatoes are well-cooked, add the cashew nut paste and mix well.
9/ Add red chili powder, garam masala, and salt. Stir and cook for a few more minutes until the oil starts to separate from the masala.
10/ Pour in the coconut milk and mix it into the gravy. Adjust the thickness of the korma by adding more water if needed.
11/ Cover the pan or close the pressure cooker and let the mutton cook until it becomes tender. If using a pressure cooker, cook for about 4-5 whistles.
12/ Once the mutton is tender and the gravy is rich and creamy, remove it from heat.
13/ Garnish with fresh coriander leaves.
Serving Delicious Mutton Korma Recipe
Serve hot with steamed rice, naan, or paratha. Enjoy your homemade mutton korma Recipe!
Tips and Tricks for Making a Delicious Mutton Korma
Meat Selection: Choose fresh and good-quality mutton pieces, preferably bone-in, for a richer flavor.
Marination Time: Marinate the mutton for at least 30 minutes, or longer if possible, to ensure the spices penetrate the meat for a more flavorful outcome.
Yogurt Consistency: Use thick yogurt for marination as it clings better to the meat and imparts a creamy texture.
Searing the Meat: When sautéing the marinated mutton, ensure it’s browned on all sides. This helps seal in the juices and enhances the overall taste.
Slow Cooking: Allow the mutton to cook on low heat to ensure it becomes tender and absorbs the flavors of the spices and the creamy sauce.
Homemade Spice Blend: Consider making your spice blend by grinding whole spices for a fresher and more aromatic flavor.
Balanced Spices: Adjust the quantity of red chili powder to suit your spice tolerance. Mutton korma can be mild or spicy, depending on your preference.
Cashew-Paste: Soak cashew nuts in warm water before grinding them into a smooth paste. This adds richness and creaminess to the sauce.
Coconut Milk: Use fresh or canned coconut milk to achieve a luscious and creamy texture in the korma.
Simmering: Let the korma simmer gently after adding the coconut milk to meld all the flavors together. Be patient; this step is crucial for a well-rounded taste.
Garnish Right: Garnish with fresh coriander leaves and a sprinkle of garam masala just before serving to enhance the visual appeal and flavor.
Pairing: Mutton korma pairs wonderfully with naan, roti, paratha, or steamed rice. Consider serving it with a side of raita for a balanced meal.