Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mutton korma. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Browse new releases, best sellers or classics & Find your next favourite book Looking For Korma? It's a quintessential recipe from the Royal Indian Mughlai / Awadhi cuisine, where mutton or lamb, is braised/cooked in a mix of spices, almond-onion paste, ghee, yogurt and kewda water (light sweet-scented water). It's is this Almond-Onion paste that differentiates Korma from a regular Curry dish'.
Mutton Korma is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Mutton Korma is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook mutton korma using 21 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mutton Korma:
- Get To roast and grind to a paste
- Get 4-6 Clove
- Prepare 1 inch Cinnamon
- Prepare 6-8 Black Peppercorns
- Make ready 3-4 Green Cardamom
- Prepare 2 Black Cardamom
- Take 10-12 Cashew Nuts
- Make ready 1 cup Browned Onion
- Get For the curry
- Prepare 3 tbsp Ghee
- Get 3 tbsp Oil
- Make ready 1 kg Mutton (Curry cut)
- Get 4 tsp Ginger Garlic Green Chilli Paste
- Get 1 cup Curd (Whisked with 1 tbsp maida.)
- Take 2 tbsp Coriander Powder
- Make ready 1/2 tsp Turmeric Powder
- Get 2 tsp Kashmiri Red Chilli Powder
- Get 1/2 tsp Cumin Powder
- Get Salt to taste
- Get 10-12 strands Saffron (Soaked in 2 tbsp water.)
- Take 2-3 drops Kewra Extract
Easy Instant Pot Recipes from Indian Ambrosia! Mutton Korma is a popular mutton curry from North India and belongs to the Awadhi cuisine. Most popularly made in Lucknow, the base of this curry is made with whole spices, cashew nuts, fried onions, yogurt, and everyday spices. Here is the recipe of Mutton Korma, Pakistani style.
Steps to make Mutton Korma:
- Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.
- Add them in a blender along with fried onion and add 1 tbsp water to make a coarse paste.
- Heat oil and ghee in a pressure cooker.
- Add mutton pieces and fry on high heat for 8-10 minutes.
- Add the masala paste and ginger garlic paste and fry for 3-4 minutes.
- Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes.
- Add 2 cups of water and pressure cook until mutton is cooked well.
- Remove the cooker from heat and let the pressure release.
- Add saffron soaked in water and kewra essence and mix well.
- Add more water if required and cook for some more time.
- Garnish with fresh coriander and serve hot.
It is said that the variety is the spice of life, and we follow it by providing different versions of a recipe. And this time, it's the Mutton Korma, we have shared different versions of it in the past. In essence, lamb korma is a type of lamb Indian curry. However, when most people think of lamb curry, they think of a rich curry. On the whole, such dishes have a vibrant orange or red colour.
So that’s going to wrap this up for this special food mutton korma recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
