Mutton Korma is a rich and aromatic Indian dish made with tender pieces of mutton simmered in a creamy, spiced gravy. It’s a staple in Indian cuisine, known for its depth of flavor and is often served at special occasions.
Easy and Tasty Mutton Korma Recipe
Mutton Korma is a rich and aromatic Indian curry known for its tender pieces of mutton (goat or lamb) cooked in a creamy and flavorful gravy. This dish is popular throughout the Indian subcontinent and boasts a delectable blend of spices, yogurt, and aromatic ingredients. Mutton Korma is often reserved for special occasions and celebrations, making it a cherished part of Indian cuisine.
Ingredients
For the Mutton Marination:
- 1 kg Mutton cut into pieces
- 1 cup Yogurt
- 2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- to taste Salt
For the Gravy:
- 2 Onions finely sliced
- 3-4 tablespoons Ghee or Oil
- 4 Green Cardamom
- 4 Cloves
- 1 inch piece Cinnamon Stick
- 2 Bay Leaves
- 6-8 Black Peppercorns
- 1/4 cup Cashew Nuts soaked in water
- 1 tablespoon Poppy Seeds soaked in water
- 1/2 cup Fresh Cream
- 1 teaspoon Garam Masala Powde
- a few strands Saffron soaked in warm milk
- Fresh Coriander Leaves for garnish
- as required Water
Instructions
- Marinate the Mutton: In a bowl, mix the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- Fry the Onions: In a large heavy-bottomed pot, heat the ghee or oil. Add sliced onions and fry them until golden brown. Remove half of the fried onions for garnishing later and set aside.
- Cook the Mutton: In the same pot with the remaining onions, add the marinated mutton. Cook on high heat for 5-7 minutes.
- Add Whole Spices: Add green cardamom, cloves, cinnamon, bay leaves, and black peppercorns to the pot. Stir well.
- Prepare Cashew-Poppy Paste: Blend the soaked cashew nuts and poppy seeds into a smooth paste using a little water.
- Simmer the Mutton: Add the cashew-poppy paste to the pot. Pour in enough water to cover the mutton. Reduce the heat to low and cover the pot. Let it simmer until the mutton is tender, which may take about 1-1.5 hours.
- Final Touches: Once the mutton is cooked and the gravy is thick, add garam masala powder, fresh cream, and saffron-infused milk. Cook for another 10 minutes.
- Garnish: Garnish with fried onions and chopped coriander leaves.
- Serve: Serve hot with naan, roti, or rice.
Tips and Information
Conclusion:
Mutton Korma is a testament to the artistry of Indian cuisine, known for its rich and complex flavors, tender mutton, and creamy gravy. Whether enjoyed at home, in Indian restaurants, or as part of special occasions and celebrations, Mutton Korma continues to be a beloved and luxurious dish that showcases the depth and diversity of Indian culinary traditions.Tips and Overview
- Marination: Marinating the mutton overnight enhances the flavor and tenderness.
- Cooking the Mutton: Ensure the mutton is cooked on high heat initially to seal in the flavors.
- Cashew-Poppy Paste: This paste is key to a creamy and rich texture. Ensure it’s ground to a smooth consistency.
- Low and Slow Cooking: Slow cooking the mutton on a low flame ensures that it’s tender and flavorful.
- Saffron: Saffron adds a luxurious aroma and color to the dish. It’s an optional but recommended ingredient.
- Serving: Mutton Korma is best served with Indian bread like naan or rice to complement the rich and flavorful gravy.