Korma is a traditional South Asian dish that is essentially a mildly spiced
rich and delicious gravy seasoned with flavoursome spices, yogurt and a sinful
amount of oil or ghee. As the name suggests, the mutton korma is a dish made
with mutton pieces in a decadent textured gravy. Mutton Korma is a feast for
meat lovers. This Mutton Korma is made old Delhi style having a very rich and
flavourful gravy. The mutton pieces are very tender and fall right off the bone
because mutton is slow cooked for almost 1 hour. The best mutton korma is mildly spiced and
best served hot with tandoori roti. Follow the mutton korma recipe below to
cook up a lavish meal to wow your guests….!!!
INGREDIENTS:
500 gms Mutton
3 big Onions, finely sliced for making barista
3 Tablespoon Ghee
Sufficient Oil for frying Onions
1 teaspoon Kewra Essence
For Marination:
2 ½ tablespoon Kashmiri Red Chilli Powder
2 tablespoon Coriander Seeds Powder
½ tablespoon Garam Masala Powder
½ tablespoon Red Chilli Powder
½ tablespoon Roasted Cumin Powder
4 tablespoon Curd/ Yogurt [thick]
1 tablespoon Ginger-Garlic Paste
4 teaspoon Salt [adjust according to your taste]
Whole Spices needed:
2 Black Cardamom
3-4 pieces Cinnamon [1” piece]
3-4 Bay Leaves
4-5 Green Cardamom
2 Star Anise
METHOD:
For Marination:
STEP 1 – In a mixing bowl add all ingredients required for marination, mix well.
STEP 2 – Add mutton pieces in it and coat very well with the marination.
STEP 3 – Marinade it for 1 hour to overnight. If marinating for more timr then keep it in refrigerator for the said time.
For Making Birirsta:
STEP 1 – Slice the onions thinly and keep aside.
In a wide kadai, heat enough oil on medium heat.
STEP 2 – Add sliced onion in it and deep fry until golden brown in colour.
STEP 3 – Remove with slotted spoon and cool it to room temperature. This is called birista. Crush it with hands and use it as per your need.
STEP 4 – Or you can make a paste by adding fried onions in a mixer pot with 2-3 tablespoon water. Blend to make a fine paste.
Keep this aside.
How to Proceed:
STEP 1 – In a non-stick pan, add ghee and all whole spices.
STEP 2 - Let it cook for 30 seconds and then add marinated mutton pieces with all the masala.
STEP 3 – Then mix it well and cook it for few minutes on medium-high flame till oil floats on the top.
STEP 4 - Cover it with a lid and cook for about 30 minutes on slow flame. Do not add water here. Stir it once or twice in between.
STEP 5 – Now after 30 minutes, add fried onion paste with ½ cup water and mix well. Cook it for 5 minutes.
STEP 6 – Add some more boiled water and adjust the consistency you need.
STEP 7 – Cover it again with lid and cook for another 20 minutes.
STEP 8 – After 20 minutes, gravy starts to thicken, check the mutton pieces.[if the mutton is tender it will take less time otherwise cook for more time until it is done.]
STEP 9 – Add kewra essence when the korma is boiling, boil it for next 2-3 minutes.
STEP 10 – Switch off the flame and garnish it with chopped coriander and ready to serve.
Serve it with any Indian Bread and enjoy.
INGREDIENTS:
500 gms Mutton
3 big Onions, finely sliced for making barista
3 Tablespoon Ghee
Sufficient Oil for frying Onions
1 teaspoon Kewra Essence
For Marination:
2 ½ tablespoon Kashmiri Red Chilli Powder
2 tablespoon Coriander Seeds Powder
½ tablespoon Garam Masala Powder
½ tablespoon Red Chilli Powder
½ tablespoon Roasted Cumin Powder
4 tablespoon Curd/ Yogurt [thick]
1 tablespoon Ginger-Garlic Paste
4 teaspoon Salt [adjust according to your taste]
Whole Spices needed:
2 Black Cardamom
3-4 pieces Cinnamon [1” piece]
3-4 Bay Leaves
4-5 Green Cardamom
2 Star Anise
METHOD:
For Marination:
STEP 1 – In a mixing bowl add all ingredients required for marination, mix well.
STEP 2 – Add mutton pieces in it and coat very well with the marination.
STEP 3 – Marinade it for 1 hour to overnight. If marinating for more timr then keep it in refrigerator for the said time.
For Making Birirsta:
STEP 1 – Slice the onions thinly and keep aside.
STEP 2 – Add sliced onion in it and deep fry until golden brown in colour.
STEP 3 – Remove with slotted spoon and cool it to room temperature. This is called birista. Crush it with hands and use it as per your need.
STEP 4 – Or you can make a paste by adding fried onions in a mixer pot with 2-3 tablespoon water. Blend to make a fine paste.
How to Proceed:
STEP 1 – In a non-stick pan, add ghee and all whole spices.
STEP 2 - Let it cook for 30 seconds and then add marinated mutton pieces with all the masala.
STEP 3 – Then mix it well and cook it for few minutes on medium-high flame till oil floats on the top.
STEP 4 - Cover it with a lid and cook for about 30 minutes on slow flame. Do not add water here. Stir it once or twice in between.
STEP 5 – Now after 30 minutes, add fried onion paste with ½ cup water and mix well. Cook it for 5 minutes.
STEP 6 – Add some more boiled water and adjust the consistency you need.
STEP 7 – Cover it again with lid and cook for another 20 minutes.
STEP 8 – After 20 minutes, gravy starts to thicken, check the mutton pieces.[if the mutton is tender it will take less time otherwise cook for more time until it is done.]
STEP 9 – Add kewra essence when the korma is boiling, boil it for next 2-3 minutes.
STEP 10 – Switch off the flame and garnish it with chopped coriander and ready to serve.
Serve it with any Indian Bread and enjoy.
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