Mutton Korma is a dish I really love to eat because of it’s rich taste, colorful look, the ghee on top and that typical taste of fried onions and the aroma of Kewra. After a lot of research from various recipes and eating it at several restaurants, I could cook it to my satisfaction!!
This is how I cook ….
Mutton – 750 grams – Washed and dried
Onion – 6 medium sized about 500 grams – Sliced
Ginger Garlic Paste – 2 Tablespoons
Curd – 1 cup
Vegetable Oil / Desi Ghee – 1 cup
Cumin powder, Kashmiri Mirch, Coriander powder, Garam Masala powder – 1 teaspoon each
Salt – 2 teaspoon or as per taste
Sugar – 2 teaspoon
2 black cardamoms, 2 Bay leaves, 4 inch Cinnamon stick
Kewra essence – 1 teaspoon
Juliennes of Ginger and Green Chillies for garnishing
First deep fry half of the sliced onions in oil or ghee till brown and crispy but not burnt and grind with little warm water in a grinder and keep aside.
In the same oil put all the whole garam masala and fry for a minute.
Add 2 teaspoonful sugar and stir till sugar dissolve.
Add the mutton pieces and fry for 5 minutes, till they become dark brown in colour.
Add the leftover onion slices and cook for about 5 minutes.
Add ginger garlic paste, salt as per taste.
Add Cumin powder, Kashmiri Mirch and Coriander powder and cook for another 2-3 minutes on high flame.
Add the curd and cook for 2 more minutes and add a cup of warm water. Simmer the flame and cook covered for about 45 minutes till the mutton becomes soft. Or pressure cook for 8 -10 minutes with whistle upto 2 whistles.
Open the lid and add the fried onion paste and mix well and cook for another 2 -3 minutes on high flame.
Switch of the gas and add the kewra essence and garam masala powder. Transfer to a serving bowl and garnish with julienned ginger and green chilli and serve hot with Roti, rice or Kulchas.
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