Mutton Korma, is a rich Indian lamb curry which can be enjoyed with Butter Naan, Tandoori Roti or even with rice. If served with plain biryani rice makes it even tastier. Korma is a type of a curry for preparing chicken, meat or vegetables in a yogurt base. Mutton Korma is the most loved and relished dish at home specially over the weekend. There are various types of kormas one can prepare, however the use of yogurt with spices like red chilli powder, coriander powder make it this dish absolutely delish.
This dish and recipe comes from my Mom and she’s been preparing this since so many years. All the delicious flavor of mutton and the spices with the richness of yogurt and cashews, not even once has this tasted different than the previous one that mom makes each time. Making mutton korma requires patience and the important part is to continuously bhuno the mutton in the masala’s on a low or medium flame.
Bhunoing is an important step in Indian cooking specially while making chicken or mutton dishes, where you cook your meat with all the spices and dashes of water if required, for a decent time till all the ingredients mix well and the meat absorbs all the flavors and coats well. Of course, there are ways to make it faster using a pressure cooker, but I would suggest doing that for a normal mutton curry only if you are running out of time.
I have also shared the recipe for Butter Naan which can be prepared on tawa so you can try and enjoy the complete meal.
- 1 kg Mutton curry cut or boneless (cleaned and washed)
- 2 tbsp ginger garlic paste
- 3 medium onions chopped – used in two parts (remove 1/2 cup brown onion aside)
- 7 – 8 cashews
- 1/2 cup curd
- 1 tbsp red chilli powder
- 1 tsp haldi/turmeric
- 1 tbsp mutton masala/meat masala
- 2 medium potatoes cut in 3 pieces each or boiled potatoes (optional)
- Salt as taste
- 3 tbsp Oil/Ghee
- Water as needed
- Heat ghee/oil in kadhai.
- Add onions and fry till golden brown. Remove one cup brown onion aside for later.
- To the remaining onions, sdd ginger garlic paste and fry.
- Now add Mutton and bhuno for good half an hour. Mutton will release its own fats.
- Add haldi, red chilli powder, salt and mutton masala and continue to bhuno for more half and hour.
- While the mutton is bhunoing, make paste of brown onions, cashew and curd and add this paste to the mutton along with potatoes and mix everything till well combined. If you are using boiled potatoes, add it towards the end when adding water.
- Add water as needed and consistency you desire and cook till mutton is done.
- Once dine, garnish and serve with hot butter naan
For Butter Naan:
- 1 cup maida/all purpose flour
- 1/2 cup aata/flour
- Pinch of salt
- 1/2 tsp baking powder
- 1/2 cup curd
- Water for kneading
- Black sesame or kalonji
- Mix all this to knead a soft dough. Roll in desired shape. Press kalonji on it and cook on gas till both sides are done. Apply butter and serve with any dish prepared.
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