Nshaik

Classic Mutton Korma to make the festive feast more delightful. This easy mutton korma recipe should be in the cookbook of every non-veg lover. The Indian lamb korma is perfect for lunch, brunch or even dinner. This delicious mutton korma involves slow-cooking mutton in a melange of spices until it turns succulent and juicy. If you always wanted to enjoy restaurant style mutton korma at home, get ready in 1 hour and 30 minutes, this gravy is perfect to be served to guests with jeera rice, naan, roti, paratha etc. INGREDIENTS OF MUTTON KORMA 4 Servings 500 grams chopped mutton (leg piece) 1 cup sunflower oil 1 tbsp ghee 1 tbsp mustard oil 1 pinch powdered salt 3/4 grams beaten yoghurt (curd) 1/2 grams powdered turmeric 1/2 teaspoon red chilli powder 3 teaspoon lime juice 1 tbsp ginger garlic paste To roast and grind to a paste ▢4-6 Clove ▢1 inch Cinnamon ▢6-8 Black Peppercorns ▢3-4 Green Cardamom ▢2 Black Cardamom 1 small portion of chopped fresh Coriander Instructions To roast and grind to a paste Roast all the whole spices until they turn slightly browned and fragrant. Add them in a blender along with fried onion and add 1 tablespoon water to make a coarse paste. For the curry 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 more water if required and cook for some more time. Garnish with fresh coriander and serve hot. 2 chopped onion fried (golden brown) 1/2 teaspoon roasted cumin seed powder 1/4 inches cinnamon 3 clove 4 green cardamom 1/2 bay leaf salt as required For Garnishing coriander fresh