Reciepe of mutton korma.

Recipe of Mutton korma.

Korma (from Turkish kavurma) is a dish originating in the Indian subcontinent, consisting of meat braised with yogurt or cream, water, and spices to produce a thick sauce or glaze. Mutton korma or chicken korma is always cooked on Eid in my home. Here is a quick guide to a mutton korma recipe.

Ingredients

1. Mutton 1/2 kg

2. Ginger paste 2 tbsp

3. Garlic paste 2 tbsp

4. Medium size onions 4

5. Big/black cardamom 3

6. Green cardamom 6

7. Cloves 5-6

8. Cinnamon 2 inch

9. Indian bay leaf ( tej patta) 2

10. Cumin seeds powder 1 tsp

11. Black Cumin (Bunium persicum) powder 1/2 tsp

12. Nutmeg 1/4 tsp

13. Mace 1/4 tsp (Javitri)

14. Coriander powder 1 tsp ( Dhania powder)

15. Salt to taste

16. Yogurt 1 cup

17. Garam masala 1 tsp

18. Almonds 50 gm

19. Oil/ Ghee ( clarified butter)60-100 ml.

Recipe

                                      Slice onions thinly and fry them in ghee/oil till golden brown. Remove and put them on a kitchen towel to cool and dry till crisp. In same oil/ghee fry the mutton till colour changes, which will be about 7-8 minutes on medium heat. Add ginger-garlic paste and fry, till the raw smell goes, on medium heat. Add coriander powder, salt, chillies, Indian bay leaf, cloves, cinnamon, cumin powder, black cardamom, garam masala and fry well again on medium heat till oil separates. 

                                      Grind the almonds and fried onions  in yogurt and make a paste. Lower the flame and add the almond yogurt onion paste and stirr continuously. Add water as per your requirements. Sprinkle nutmeg powder, mace powder and green cardamom. Cook on low heat till meat is tender.

Precautions

1. Always add yogurt on low flame.

2. If you want to tender the meat quickly then add 1/4 cm piece of raw papaya. Add papaya in the very last step.