Mutton Korma

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 ….

Ingredients:

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

Method:

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.