Mutton Korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • To be Ground into a Paste:
  • 10 to 12 cloves garlic
  • 1 small piece dry coconut
  • 8 to 10 Kashmiri chillies
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1 tbsp - poppy seeds
  • 1 tbsp - oil
  • 1.5 piece ginger
  • Other Ingredients:
  • 500 gms - mutton from the leg (boneless preferably)
  • 1.5 cup - curds
  • 2 medium sized onions (grated)
  • 3 medium sized tomatoes ( peeled and finely chopped)
  • 1 handful fresh fenugreek leaves (washed and finely chopped)
  • 1.5 tsp - turmeric powder
  • sufficient water to cook the mutton
  • finely chopped coriander leaves (to garnish)
  • just sufficient oil for deep frying
  • salt to taste

How to Make Mutton Korma

  • Clean, wash and cut the mutton into medium sized pieces.
  • Heat a tbsp of oil in a small kadai and fry all the ingredients to be ground on a low flame till aromatic.
  • Grind them into a fine paste using little water when grinding.
  • Deep fry the mutton pieces on a medium flame till they turn golden brown.
  • Remove and keep aside.
  • In the remaining oil fry the onions on a low flame till they turn golden.
  • Add the fenugreek leaves and saute for few minutes.
  • Add the ground paste, turmeric powder and salt.
  • Saute till oil separates.
  • Add the tomatoes and cook on a low flame till they are soft.
  • Add the mutton pieces and cook on a low flame till the water from the mutton dries up.
  • Add the beaten curds and cook for few more minutes.
  • Add sufficient water and cook further till the mutton pieces are tender.
  • Garnish with coriander leaves and serve hot with rotis and onion kachumbar.

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