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Mutton Korma

 Mutton Korma

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 4

  • Lamb/Goat/ Mutton Meat 1 kgs

  • Fresh unsweetened Yogurt 1 cups

  • Cooking oil 3-4 tbsp

  • Onions, finely chopped 3 nos

  • Eastern Ginger-Garlic Paste 4 tsp

  • Cinnamon 2 nos

  • Clove 6 nos

  • Peppercorns 10 nos

  • Mace 2 nos

  • Green Cardamom pods split into two 5 nos

  • Eastern Coriander Powder 2 tsp

  • Eastern Cumin Powder 1 tsp

  • Eastern Turmeric Powder 1 tsp

  • Eastern Chili Powder 1/2 tsp

  • Eastern Nutmeg Powder 1/4 tsp

  • tomatoes, finely chopped 2 nos

  • Coriander leaves, fresh to garnish 2 tbsp

  • Salt to taste 1 pinch

Directions

  • 01

    Preparation-Thoroughly wash the lamb, drain and put into a large mixing bowl

  • 02

    Add the yogurt and mix to coat the meat well

  • 03

    Set aside

  • 04

    Cooking--Heat the cooking oil in a deep, heavy bottomed pan on medium flame

  • 05

    When hot, add the onions and fry till almost pale golden

  • 06

    Add the ginger and garlic pastes and fry for 1 minute

  • 07

    Stir often to prevent burning

  • 08

    Add all the whole spices and fry for 1 minute – or till spices are slightly darker in color

  • 09

    Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix)

  • 10

    Stir often to prevent burning

  • 11

    If required, sprinkle a little water from time to time to prevent the masala from burning

  • 12

    Add the marinated meat to this and fry till the meat is sealed

  • 13

    Add the tomatoes, salt to taste and fry till the tomatoes are pulpy

  • 14

    Stir often to prevent spices burning

  • 15

    Do not cook on high heat

  • 16

    Once tomatoes are pulpy, simmer the heat, cover the pan and cook till meat is done

  • 17

    This dish should have a thick gravy so ideally, water is not added while cooking

  • 18

    If however, you find it getting too dry, 1/2 a cup of warm water can be added to it

  • 19

    When the meat is cooked and tender, remove pan from heat and transfer Korma into a serving dish

  • 20

    Garnish with freshly chopped coriander

  • 21

    Tastes with breads like Chapatis, Parathas or Naans, and boiled rice

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