Skip to main content

Mutton Korma

Mutton Korma is a perfect blend of mutton, richly palatable gravy enriched with yoghurt, nuts, and spices. The dish is famous all across the nation but also a globe-trotter for all those foodies who are seeking a wanderlust taste. This old Delhi style recipe is to look out for, where traditionally these are made in large degh or handi and served with an amazing naan. The anatomy of the dish has been depicted in this video where the meat from the raan is highly advised to use, along with the birista paste which is a key essential paste while making the brown gravy, the beaten yoghurt, hand full of cashews, and almonds to give it a delectable and enriched flavour, lastly the hand full of selectable robust spices. The dish is best enjoyed with delightful Indian breads, - Butter Naan, Khamiri Roti, Tandoori Roti, and many more





INGREDIENTS

  • 750g of Mutton (Curry cut from the raan)
  • 4tbsp of Vegetable Oil
  • 2 Cinnamon Stick
  • 1tbsp Black Peppercorns
  • 2 Black Cardamom
  • (6 -8) Cloves
  • (5 - 7) Green Cardamoms
  • 1tsp Cumin Seed
  • 2 Bay Leafs
  • 2 Mace
  • 1 Nutmeg
  • Birista of 3 Onions
  • (8 - 10) Garlic Cloves
  • 1 inch Ginger
  • (5 - 8) Cashew Nuts
  • (15 - 20) Almonds
  • 1tsp Turmeric Powder
  • 1½ tbsp Red Chili Powder
  • 1tbsp Coriander Powder
  • 1 Cup Yoghurt





METHOD

  1. Slice the onions and fry till they are golden brown. Once done place them in a rack and let them cool down.
  2. In a blender add the birista, nuts and ginger – garlic; make a fine paste out of it.
  3. Remove the paste to a bowl and clean. In the blender, add mace and nutmeg and grind to a coarse powder.
  4. In a kadhai heat some oil, add the whole spices and sauté on low flame in order to incorporate the flavours and prevent it from burning.
  5.  Now add the mutton pieces and sauté on medium flame until the fat renders.
  6. Add the powdered spices and cook till the oil separates. Cook the spices on low flame otherwise it will burn.
  7. Once the oil separates from the spices add the brown onion paste and yoghurt. Immediately turn off the flame and mix them thoroughly.
  8. It is very crucial to mix it while the flame is off otherwise the yoghurt will curdle and the brown paste will turn bitter in taste as the birista is already cooked.
  9. Once mixed, put it back on low flame for (15 -20) minutes.
  10. Give it a gentle stir in between and now add it to a pressure cooker and cook till three whistles.
  11. Do not open the lid of the pressure cooker till it cools down or else it will hamper the flavour of the dish.
  12. Check that the oil must surface to the top and finally add the coarsely ground mace and nutmeg powder, ghee, garam masala powder and birista. Give it a final last mix.
  13.  Lastly, gobble it down, with some garlic naan, onion laccha green chillies. 

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more