Mutton korma recipe is smooth, creamy, saucy and rich in gravy recipe made with minimum ingredients and recipe fragrance and aroma of the recipe will make mouth-watering. Such a fantastic recipe i ever cook at home and this recipe make my family members happy by the taste of the recipe.
Mutton korma recipe one of best recipe in indian cuisine. This recipe is most popular in North Indian regions.
In mutton korma recipe has slow cooking process dish and there are many different ways to cook mutton korma according to different regions in india. This recipe is also famous in Bangladesh and Pakistan regions.
This recipe is one of the mutton recipes but most famous and historical dish in the mutton dishes. I tried this recipe at home with basic ingredients specially cooked in pressure cooker to make a dish faster.
I used a nuts paste to make a gravy thicker and unique taste. This dish best for cooking at during festival or ceremonies or gathering etc. Famous Indian chef also love and shared this recipe mutton korma recipe sanjeev kapoor.
What is mutton korma recipe?
Korma or qorma or kurma pronounciation and spelling is different but meaning is same. Korma dishes are introduced by Mughals ancient times by Mughals emperor. Korma is made with meat, cured or yoghurt, vegetables and species.
The meat and vegetables are simmers in cured and water. Cured or yoghurt is a main ingredient in korma dishes. Korma dishes means there is chicken and mutton korma both recipe was introduced by Mughals.
Many of them use cashew nuts and almonds nuts paste make different taste and thicker gravy in recipe.
Origin of the recipe.
Mutton korma recipe really originated from indian subcontinent. The dish was introduced or invented by Mughals emperor.
Mughals are introduced many dishes like mutton biryani, chicken biryani, korma recipes and many more dishes. Mughals ruled many centuries from 10th – 16th century. This recipe popular Not only in India but also in Pakistan and Bangladesh regions.
Originally name is qorma is came from urdu language this is common word in urdu speaking community. Specially in Hyderabad and Lucknow areas this recipe is commonly cooked because Hyderabad and Allahabad once upon times these cites are headquarters of Mughals emperors. All knows that once upon a time Hyderabad is headquarters of Mughals and some of also known the dish is Hyderabadi mutton korma recipe. Not only in India korma recipe also has famous name in Pakistan regions like mutton korma recipe Pakistani style.
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I marinated a mutton with ingredients to meat can soak a flavour. By the marination taste of the mutton korma will be more tasty and flavourable.
Take a bowl add meat pieces and marination ingredients given in ingredients list. Keep aside for 2 hours for perfect marination.
Nuts:- in this recipe nuts are used cashews and almonds nuts are used to make gravy rich and thicker and more tasty. 5 cashews nuts and 5 almonds are used.
Cream :- cream is optional to use. I didn’t used cream. If you want to use then use it one thing is that use only less amount like one teaspoon or two. Because more you add cream in recipe will be became sweet.
- 1 Kg Mutton
- 2 tbsp Oil
- 3 tsp red chili powder
- 2 tsp salt
- 1 cup cured
- 3 Onions
- 1 tbsp ginger-garlic paste
- 2 tsp coriander powder
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- 3 cardamon
- 2 inch cinnamon sticks
- 4 cloves
- 2 bay leaf
- 5 cashew nuts
- 5 almonds
- Take a bowl add mutton pieces, turmeric powder, red chili powder, salt, garam masala, ginger-garlic paste, cured, 3 tsp oil in bowl and mix well. Keep aside for 2 hours for marination.
- Take a pan add 1 tbsp oil in pan add onions fry until the dark golden color of the onions then add cashews nuts and almonds in pan and fry for brown color of the nuts. After that turn off the flame and keep aside for cool. After cool add in blender jar and blends into smooth paste.
- After marination of mutton take a cooker add 1 tbsp oil add cloves, bay leafs, cinnamon sticks fry them for 5 minutes in high flame.
- After 5 whistle check once that mutton pieces are cooked or not.
- After well cook add a coriander powder and turn off the flame. Mutton korma is ready to eat.