Mughlai Mutton Korma Recipe

 MUGHLAI  MUTTON KORMA RECIPE

Today I am going to share with you a delicious recipe , this is Mughlai Mutton Korma. I think, after watching that you can't refrain yourself from cooking it. So, Lets see the recipe.

When I think of Indian Comfort Food, ‘Mutton Korma’ is on the Top 5 recipes of our family/friends countdown. Also known as Mughlai Mutton Korma, Shahi Mutton Korma, Shahi Mutton, Gosht Korma, Lamb Korma etc.

INGREDIENTS

1. Mutton- 1kg

2. Yogurt- 1/2 cup

3. Ghee - 4 tbs

4. Onion - 4 onion slices

5. Ginger, Garlic paste - 2 tbs

6. Almond - 2 cup

7. Kashmiri Chili powder - 2 tbs

8.  Coriander powder - 2 tbs 

9.  Turmeric powder - 1 tbs

8. Bay leaf, cardamom, cinnamon, clove

9. Butter - 3 tbs

10.  Salt

11. Kewra water

12. Cumin or Shahi jeera

MUGHLAI MUTTON KORMA

The Process to Make Mughlai Mutton Korma – Must Haves:

In earlier times, people used to cook this recipe for a good 2-3 hours to make sure mutton/lamb is tender to the bone and the flavors seep in.

So, instead of slow cooking it for 2-3hrs, I prefer to braise it in a ‘pressure cooker’ as that helps tenderize the meat and cooks faster too.

1. 1. We start by first making a ‘thick, saucy nut-based Korma Masala’ using a mix of roasted almonds, onion and yogurt (which differentiate Korma from a Regular Curry).
2. 2. Then we simply sauté the mutton with spices (whole and powdered).
3. 3. Then add the Korma Masala and Sautee the meat over low flame.
4. 4. Once you see oil separating on the sides, add water and close the pressure cooker.
5. 5. Give 3-4 whistles (depending on how tender you want the meat (more whistles = more tender)
6. 6. Then let the pressure cooker cool touch, open the lid and transfer the Mutton Korma to a serving bowl.
7. 7. Add slivered almonds on top and serve with a side of choice, ideally basmati rice and tandoori roti.
8. 
   

This is my special Mughlai Mutton Korma. I hope, you will enjoy it a lot when you will go to cook it.