Mutton Korma Recipes

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LAMB KORMA | MUTTON KORMA



Lamb Korma | Mutton Korma image

Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.

Provided by Swasthi

Categories     Main Course

Time 2h

Number Of Ingredients 19

500 grams mutton (or lamb)
1 cup yogurt ((thick curd))
1 tablespoon ginger garlic paste (fresh)
½ teaspoon salt ((adjust to taste))
1 teaspoon red chili powder ((use as needed))
1 tablespoon coriander powder ((ground coriander))
¼ teaspoon turmeric ((haldi)(optional))
1 green chili (paste or slit)
4 to 6 cloves ((laung))
2 inch cinnamon piece ((dalchini, refer notes))
6 green cardamoms ((elaichi))
2 small black cardamoms ((badi elaichi))
½ teaspoon pepper corn (lightly crushed black pepper)
3 medium onions (thinly sliced or use 1 cup fried onions)
3 tablespoons ghee ((clarified butter or oil))
2 cups hot water (Use more if needed)
1 strand mace ((javithri , refer notes))
1/8 teaspoon ground nutmeg ((jaiphal powder, refer notes))
1 teaspoon kewra water ((or ¼ teaspoon cardamom powder))

Steps:

  • Wash the mutton well and drain the water. Put it in a a bowl for marination.
  • Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
  • Add ginger garlic paste, green chilli, salt and yogurt.
  • Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
  • The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
  • Heat ghee or oil in a wide heavy bottom pan or pot.
  • Separate the layers of onions and slide them to the hot oil or ghee.
  • Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
  • Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
  • To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
  • Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
  • After 30 minutes of cooking the mutton, add the crushed fried brown onions.
  • Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
  • Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
  • Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 461 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

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