Mutton Korma

If you want to try something new for Eid, you can try this delicious and full of flavor korma. Although this recipe takes a little longer to make than chicken korma, it tastes amazing. Due to the long cooking time, enough spices can penetrate the meat. This enhances the flavor, everything mixes well together.

Onion rings are a must in this recipe. Usually, to make a classic korma, you have to cut the onion into thin slices, fry it until golden brown and leave it for a while to soften. Then, you have to add the rings towards the end of cooking. Although it takes time to cook, making mutton korma is quite easy.

If you follow the recipe exactly, it can serve 6 people.

Ingredients for the recipe

• Oil/Ghee: ½ cup or 130 ml

• Onion: 2 medium sized, thinly sliced ​​

• Mutton: 1.5 kg, cut into pieces

• Garlic: 16 cloves

• Ginger, minced: 1 tablespoon

• Full fat yogurt: 2/3 cup

• Cashew paste: ½ cup

• Black cardamom: 4

• Green cardamom: 16

• Cloves: 14

• Bay leaves: 2

• Black pepper: 1 teaspoon

• Cinnamon: 2, small

• Coriander powder: 3 teaspoons

• Cumin powder: 1 teaspoon

• Red chili powder: ½ teaspoon

• Salt: 2 teaspoons or to taste

• Keora water: 1 teaspoon

• Almond or Almonds: 30, soaked and peeled

How to make the recipe

1. Heat oil/ghee in a large pot or pan. Fry the onion in it on medium to high heat, stirring occasionally. Make sure that it browns evenly on all sides. Reduce the heat when it starts to brown.

2. When the onion turns dark brown, remove it with a spoon and place it on a tissue paper or thin clean cloth. It may take 25 minutes to get completely crispy.

3. Fry the mutton, spices, ginger and garlic in the same oil in which you fried the onion. It may take 7 minutes to fry on medium to high heat until the pinkness of the meat disappears.

4. Now add the curd and cashew paste to it. Fry everything well, stirring all the time, until the oil floats on top. It will take about 10-12 minutes.

5. Now boil everything with 900 ml (a little more than 6 glasses) of water. Then cover and cook on low heat for 1.5-2 hours.

6. As the korma cooks, the onion paste will become cold and mushy. Take the paste and break it with your hands. If you want, you can also complete this step using a mortar and pestle or a food processor.

7. Remove the lid and add the paste. Then cook for another 5-10 minutes with the lid on. If the meat seems dry, add more water.

8. Add the keora water along with it. Taste to see if everything is done to your taste.

9. Sprinkle almonds on top and serve this delicious mutton korma with hot rice, pulao or paratha.