Mutton Korma – Lamb Curry

Mutton Korma – Lamb Curry:

I recently was inspired by this Mutton Korma recipe from my sister-in-law, Jai over at Tasty Appetite. We bought some mutton last week and I wanted to try this recipe Guess what? It turned out simply superb and we enjoyed it with Idlies and chappathis.

You can make this mutton curry in an hour and it is indeed pretty simple to make.

Preparation Time : 60 minutes

Spice level : 4 out of 5

No of servings : 3-5

Ingredients:

• Mutton/Lamb : 750gm


• Onion : 2 (medium)


• Tomato : 3


• Cloves : 3


• Cinnamon : 1″


• cardamom : 2


• Fennel seeds : 11/2 tsp


• Cumin seeds : 1/2 tsp


• Bay Leaves : 1


• Curry leaves : 7-8


• Ginger & Garlic paste : 2 tbsp


• Yogurt : 1/4 cup


• Coconut pieces : 1/2 cup


• Turmeric powder : 1/4 tsp


• Red Chili Powder : 2 tbsp


• Coriander Powder : 11/2 tbsp


• Crushed Black Pepper : 1/2 tbsp


• Coriander leaves : for garnishing


• Salt : to taste

Method Of Preparation :

1. Marinate the mutton by adding yogurt and 1 tbsp of red chili powder and some turmeric powder for an hour.


2. Heat oil in a pan add onions fry them till it becomes translucent and add ginger & garlic paste.


3. Fry them till the raw smell goes off.


4. Finally add tomatoes and little salt. Mix it all together and cook it in medium heat till the tomatoes get smashed.


5. Now remove from heat cool the mixture and grind it into smooth paste.


6. If you are using pressure cooker heat a tbsp of oil in it and 1/4 tsp of fennel seds, cumin seeds, add cloves, cinnamon, bay leaves and some curry leaves.


7. Once it sputter add the ground mixture followed by the marinated mutton pieces.


8. Mix it well and let the mutton cook in medium heat for 3-4 minutes.


9. After that add turmeric powder, coriander powder, remaining red chili powder, Black Pepper and salt.


10. Mix it all together and let this mixture sit in heat for 5 minute till the raw masala smell goes off and the mutton gets soaked in all the spices.


11. Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and pressure cook for 3-4 whistle.


12. In between that grind the coconut pieces, fennel seeds and cashews in to smooth paste.


13. If you are not using pressure cooker just let the mixture boil with lid closed till the mutton gets fully cooked.


14. After that remove from heat and once the pressure is released, boil the korma till you get the right consistency.


15. Finally add the coconut paste and bring it to complete boil. Remove from heat and garnish it with coriander leaves.

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