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Mughlai Mutton Curry
Aromatic and Authentic Mutton Korma Recipe Explained Step-by-Step

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Features:
  • Course Dish
  • Non Vegetarian
  • Spicy
Cuisine:
  • Medium

Ingredients

Directions

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Author- bharatzkitchen HINDI

(Visited 138 times, 1 visits today)

Steps

1
Done

Firstly, take 1 kilogram of freshly cut mutton and wash it thoroughly in cold water.

2
Done

Next, take 7-8 onions and chop it into thin even slices. Crush the chopped onions to separate them so that they do not stick with each other while frying.

3
Done

After that, take a frying pan with some oil and heat it on a medium flame. Put the onions into the hot oil and allow it to deep fry till it turns a golden brown colour. Stir the onions from time to time so that they are evenly cooked.

4
Done

Once the onions start turning crispy and brown, transfer the fried onions onto a clean plate with tissue papers lying over it. The tissue paper absorbs the extra oil from the onions keeping it dry.

5
Done

Next, take about 10-12 cashew nuts and soak them into lukewarm water and then grind them in a mixer grinder to make a fine paste. Add some saffron and 1 teaspoon of desiccated coconut to the paste for colour and flavour. Mix the paste well.

6
Done

Once done, take the onions birista (or beresta) and grind it in a mixer grinder. After that, take 500 grams of curd in a bowl, add 5 tablespoons of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of cumin powder and mix all of them into an even mixture.

7
Done

Next, take 2-3 pieces of cardamom, 7-8 cloves, 10-12 black peppers, 7-9 small cardamoms and 2-3 cinnamons. Now, heat the pressure cooker on a medium flame. Add 2/3 cups of clarified butter and heat it.

8
Done

Add all the raw spices into the hot clarified butter and allow it to fry till it gives an aromatic smell. Add the fried mutton and the mixed curd altogether and stir the ingredients well so that all the mutton pieces are evenly coated.

9
Done

Simultaneously, add 1 teaspoon of salt and 1 tablespoon of ginger-garlic paste and fry the mutton on a medium flame. Cover with a lid and simmer for 5-7 minutes. Remove the lid and stir the ingredients from time to time. Fry the mutton for another 20-30 minutes.

10
Done

After 30-minutes, pour some water and cover it with the lid again and wait for 3-4 pressure cooker whistles. After this, allow the pressure cooker to cool down.

11
Done

Now, add some crushed mace (javitri), freshly grated nutmeg and 1 teaspoon of garam masala to add to its flavour. Next, add some panadanas water or rose water to enhance its flavour.

12
Done

Lastly, add some crushed ginger, a teaspoon of cashew and coconut paste. Cover the lid again and allow it to cook for a while. Your aromatic and delicious mutton korma is ready to be served!

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