Hyderabadi Mutton Korma | How to Make Mutton Korma | Mutton Korma Recipe | Gosht Ka Korma | Mutton Korma Curry Recipe | मटन कोरमा
Ingredients for Mutton Korma :
– Mutton with bones, cut into pieces – 500 grams
– Onions, sliced- 3 medium
– Green chillies, slit- 2
– Whisked curd/yogurt- 100 ml
– Ginger garlic paste- 2 tsp
– Salt – 1 tsp or to taste
– Oil- 3 tbsp
Whole Garam Masala :
– Green cardamom – 4
– Black cardamom – 2
– Cloves- 4
– Cinnamon stick, 1” piece
To be dry roasted,cooled & made into a paste:
– Whole dry red chillies- 4
– White sesame seeds (til)- 1 tsp
– Cumin seeds or Jeera- 1 tsp
– Peanuts- 1 tbsp
– Garlic cloves- 6
– Dry or desiccated coconut (Kopra) – 2 tbsp
Preparation:
– Fry the sliced onions in oil till golden. Remove onto a plate & crush it with your hands once it’s cooled.
– Dry roast all the ingredients indicated above on low heat for a few minutes. Remove & allow it to cool. Coarse grind (blend) this first and then blend to a smooth paste in a blender/ grinder, adding water in small quantities.
– Whisk the curd/yogurt & keep aside.
Process :
– Take a heavy bottom pan & heat oil.
– Add the whole Garam Masala & allow it to splutter.
– Now add the ginger garlic paste, mix & fry for a minute. Add the blended paste too & fry on medium to low heat for around 5 mins till oil leaves the sides.
– Put in the mutton pieces, slit green chilies & salt one after another. Mix it well & fry on high heat for 2-3 mins.
– Reduce heat to medium and continue to fry for around 7 mins stirring off and on.
– Switch off heat.
– Add in the whisked curd/yogurt, 300 ml water & the crushed fried onions.
– Mix everything well & switch on heat. Stir and cook on low heat for around 2-3 mins till the curd/yogurt is cooked.
– Cover & cook on low heat for around 15 mins, checking few times & giving it a stir.
– After 15 mins, transfer it to a pressure cooker , add little water if require & pressure cook till 3-4 whistles .
– Alternatively, continue to cook covered in the pan adding more water when required and giving a stir few times, for another 30 mins or more till the meat is tender.
– Serve hot with roti or rice
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