Mutton korma 



Yummy,

What better way to start Eid celebration than to cook Mutton korma. Delicious mutton korma is a mughlai delicacy which traditionally was cooked in earthen pots. A delicacy made with onions , curd, mutton pieces and regular spices. Some may make it more flavouful by adding cashew. Some may infuse it with kewra water. This simple crowd pleasing dish has tender and succulent pieces of mutton simmered in amazing gravy.It tastes amazing with plain rice and naan .

The word korma is derived from qorma meaning braise. It is made in various forms in Indian sub-continent. Some may make it way too spicy while others may keep it milder. Some korma dishes tastes more creamier than others. Every house hold have their own addition of flavours to mutton korma.

Slow cooking lamb releases all the juices from the bone and superbly tastes delicious. Indian spices infused aroma and flavours to it while curd add creamy texture. My version of mutton korma can be made on large pot or pressure cooker . Pressure cooker takes less time and tastes just the same though you can use the longer process of cooking on pots . Let's cook the traditional way on pot.

Let's get started 


Ingredients

Mutton pieces 1 kg 

Onions large 4

Curd 250 GM's

Red chilli powder 2 tbsp.

Coriander powder 3tbsp.

Garam masala 1 tbsp. 

Ginger garlic paste 1tbsp.

Salt to taste

Cloves 2 to 5

Black pepper 5to 6

Cinnamon stick 1 large

Green cardamom 2 to 3

Big elaichi 2

Oil 2 cups /ghee 1 cup.

Kewra water ( optional)




Directions

1. Clean the mutton pieces and use a heavy bottom pan or pressure cooker. Add whole spices like cardmom, cinnamon, black pepper,big elaichi and cloves.



2. Next add regular spices like red chilli powder, coriander powder,salt and garam masala.



3. Add Ginger garlic paste to the pot.



4. Add yogurt or curd to it.  Mix well and marinate. Best use your ninja technique. Cover and keep refrigerated for 2 hours , (overnight makes it more moist). The more marination time,tender your mutton cooks.

5. At this stage we will fry onions sliced thinly with grator . Now add the onions to pot and start frying. The process will take about 10 minutes. Make sure you keep turning them otherwise they get burnt and taste bitter. You can shallow fry or deep fry . I have deep fried onions as these are crispier and add amazing texture and flavours.




6. Transfer the golden onion to blender . Pulse it several times to make coarse powder. If it's too thick add little water.



7. Now we take our marinated mutton from fridge. Take ghee or oil and heat on flame. Pour the marination in it. 




8. Saute the mutton for about 20 minutes. This makes the yogurt release water and all the spices releases their juices. Keep high flame for 10 minutes and medium for another 10 minutes. Add little water if required.




9. Cover with lid and starts cooking. Keep stirring on medium flame. Add fried onions to it and saute again. Check when the oil seperates, the meat is cooking fine.



10. Mutton is tender when marinated . Cook for 10 more minutes on low flame. When the mutton is cooked add or sprinkle kewra water but is optional.


11. It's important to check if mutton easily fAll off the bone. The meat should be easily tearable. The meat is soft, juicy and succulent. Let it rest for about 15 minutes . Resting it thickens it and taste better.





Serve hot with rice or naan. 




Enjoy and BON APPETITE.