Mughlai Mutton Korma

Recipe by

Annie

Total Time:
15-30 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe

Course: Side-Dish Recipe

Cuisine: Indian Recipe

Technique: Pressure-Cook Recipe

Difficulty: Medium

Mughlai mutton korma is the royal dish, once savored by Mughal rulers in India. The traditional recipe is well preserved since generations to make this awesome mutton korma in Mughlai style.

A non-vegetarian favorite, this dish can be made easily in a pressure cooker. Served popularly as a side dish, it is best accompanied with rice, idli or dosas.

You can also replace mutton with chicken if you like. The key is to make it with love. You will love how the aromatic flavors from the spices and mutton will fill up your kitchen. Coconut and curry leaves impart a nice touch of unique flavor to the dish.

Learn how to make this incredible recipe by following our step by step guide below.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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Ingredients

Mutton - 1 kilo
Onion - 3 medium sized (finely chopped)
Tomato - 1 (small)
Green Chillies - 4 or 5
Curry leaves
Coriander leaves - to garnish
Coconut - grounded as paste(3 cups) Ginger Garlic Paste - 2 tbsps
Chilli Powder - 2 tbsps
Coriander Powder - 4 tbsps
Turmeric Powder - 1/2 tbsps
Cinnamon and Cloves - few

How to Make Mughlai Mutton Korma

Heat oil in a cooker and add cinnamon sticks and cloves. Add onions, green chillies, curry leaves and fry them till it is light brown in colour.
Add tomato and fry for two minutes.
Add mutton pieces and saute for 10 minutes.
Add ginger garlic paste, chilli powder, coriander powder and turmeric powder and saute.
Then, add coconut paste and mix well. Add enough water so that the mixture is not very thick.
Close the lid and wait for 5 whistles.
Garnish with coriander leaves and fried cashewnuts (optional).
Serve hot with plain rice, idlis or dosas.

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