Mutton korma recipe

 The Mughlai cuisines of a place called Uttar Pradesh. This recipe was primarily made for the Kings/Queens/Royal Family hence the ingredients were always the best, flavorful and rich. Primarily the city of Lucknow, which is famous for its Muttons, Chaats, Mithai and Chikankari (a kind of cloth weaving and not actual chicken) is where you’ll find tons of restaurants having this recipe on their menu.



Mutton Korma - Step by Step Indian Mughlai Mutton Korma: extremely delicious, juicy and tender mutton cooked using almonds, Indian spices, yogurt and fragrant water (kewda).



Ingredients:

1 lb. Mutton Pieces *

2 Medium Onions – thinly sliced

1 Cup Yogurt

2 tsp Ginger+Garlic Paste

4 Tbsp Ghee

4 Tbsp oil

1/4 Cup Almonds

2 Drops Kewda Water - fragrant water (optional)

1 Cup Water

½ Tsp Turmeric Powder

2 Tsp Kashmiri Red Chili Powder – Optional

½ Tsp Garam Masala Powder

Salt – as per taste

2 Small Cinnamon Sticks, broken

1 Tsp Cumin Seeds

2 Small Black Cardamom

3-4 Green Cardamoms

2 Cloves

1 Tsp Black Pepper Pods

3 Bay Leaves

Instructions:

Heat 2 tsp oil + 1tsp ghee in a pan/pressure cooker.

Add slivered almonds and saute for a minute or until lightly roasted. Remove from pan.

In the same pan, saute onion until pinkish golden and remove from pan.

Cool both these ingredients.

Then add sauteed almonds, onion and yogurt in a blender jar and make a thick paste.

Keep aside for later use.

Make the Mutton Korma:

In the same pan, add 2 tbsp oil + ghee.

Add the whole spices and saute for 1/2 second over medium heat.

Add mutton pieces and saute for 2 minutes over medium-low flames.

Now add turmeric powder, Kashmiri chili powder and saute.

Add ginger+garlic paste and mix everything.

Now, add Almond-Onion paste, saute everything and let this cook over medium flame for 3 minutes (stir every minute).



After cooking for 3 minutes, add salt and remaining 'powdered spices' and mix everything.




Let this cook for another 2-3 minutes, till you see oil separating and bubbling on the sides.



Add water and stir:

If Using Pressure Cooker: cover with a lid and give it 3-4 whistles. Then turn off the heat.


If Using a Pan/Pot: cover it using a lid/plate and let this cook on medium-low heat for q0 minutes or until mutton is tender.


Once the Mutton Korma is cooked, transfer it to a serving bowl.


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