Mutton Korma

Mutton on bone in a creamy rich brown curry.

Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 4-5
Recipe Ingredients:
1 kg mutton
7 (medium size) Onions
25 almonds
2 tbsp. Coriander
1tbsp ginger paste
Kashmiri chillies to taste
2 tsp. black pepper
4 brown cardamom
¼ nutmeg
¼ tsp. mace
125 g curd
1tsp garlic paste
20 cloves
25 green cardamoms
1 tsp. cinnamon
250 g ghee
Pinch saffron
150 g cream
Salt to taste
2 tsps. Kewra Jal (Screwpine Water)
2 drops Mitha ittr (Sweet edible Perfume)
 
 
Recipe Method:
Wash and clean the mutton pieces.
Finely slice 2 onions. Grind 5 onions, garlic and ginger to paste.
Also grind 10 cloves, brown cardamoms and black pepper and keep aside. Separately grind 10 green cardamoms, nutmeg and mace.
Blanch, peel and grind almonds. Mix the almonds paste with half cup water and strain through a fine muslin cloth to obtain a creamy mixture. Mix the strained almond paste with the cream.
Place a deep vessel or on the fir. Pour the ghee, when hot, add the sliced onions and fry to a golden brown colour .
Add the mutton, onions, garlic and ginger paste,15 whole cloves 15 green cardamoms, cinnamon, coriander, whisked curd, chilli powder, salt and sauté on slow fire, till the ghee separates.
 Add 3 cups of water and cover and cook on low fire till the meat is more than half done. Remove from the fire and pick out the mutton pieces from the gravy with a slotted spoon. Strain the gravy through a muslin cloth and keep aside .
Put the pan back on fire and add the mutton pieces and the strained gravy and cook on a medium flame. When hot, reduce the flame and add the almond and cream mixture stirring constantly.Cover and simmer for 10 minutes. Add the saffron crushed in kewra water and mittha ittr. Serve hot. 

FACEBOOK COMMENT

IMAGE GALLERY

OTHER RECIPES

» Aloo Cake with Gobi Sauce and Chilli Jam
A Mediterranean twist to our favorite potatoes and cauliflower

» Aloo Gosht
The dish that got Karim’s going !

» Aubergines with Mince over Rice with Pepper-Feta Salad
Sliced aubergine layered with mince over a bed of rice served with a salad of peppers and feta cheese with a balsmic drizzle and cherry tomatoes.

» Tri color pasta salad
Home made whole-wheat pasta salad

» Kokum Fish Curry Kerala
Fish tamarind flavored fish cooked the Keralite way.

» Kashmiri Dum Aloo
Save some calories with this roasted potato dish in an onion yoghurt curry. Traditionally the potatoes in this dish are deep fried.

Sign In


Not a member? To save, upload and share recipes.
Log In | Join Now
Member Recipe
» bhakadwali...

Author of the Recipe: reetika varshney

Eating Well Guide (BHF)


Read the BHF Eating Well Guide recommended by our guest Nutritionists from the UK. Wishing you Happy and Healthy cooking!
Read Book | Read More
Cookbook by Pankaj Bhadouria
Cookbook by Pankaj Bhadouria
read more...
Let us know what you think...
Post your Feedback
Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

Read more...
YouTube Channel
for more video of recipes click here
Contact Us  |  Disclaimer  |  Privacy Policy  |  Sign In
copyright © 2017 pankajbhadouria.com. all rights reserved