Mutton korma recipe (6 servings)
- 1 cup oil
- 1.5 kg mutton
- 1 tsp finely chopped fresh ginger
- 1 tsp finely chopped fresh garlic
- 3 medium sized onions (finely sliced)
- 2 cinnamon sticks
- ½ tsp cloves
- ½ tsp black peppercorns
- 2 black cardamoms
- 14 green cardamoms, split
- 4 bay leaves
- 2 tbsp kewra water
- 2 to 3 tbsp almonds
- Salt to taste
- 2 tsp red chilly powder
- 1 ½ tsp coriander powder
- ½ tsp garam masala powder
- 1 ½ tsp cumin powder
- 1.5 cups yogurt
Preparation guide for mutton korma recipe
- Heat oil in a pressure cooker, add onions and fry until golden brown. Drain the onions and set aside.
- In the same oil, fry pepper corns, cloves, cinnamon, black and green cardamom for a couple of minutes. Now add the mutton.
- Maintaining high heat, fry the meat, adding ginger garlic, yogurt, powdered masalas, salt and fried onions.
- Now pressure cook for 5-6 whistles. Remove the lid and continue to braise meat for 10 to 15 minutes, stirring constantly. Add hot water as needed.
- Add the bay leaves and kewra water. Once the curry thickens, the meat will become tender and the oil will separate. Serve with rotis or rice.
- Optional: Garnish with fried almonds once korma is cooked or add blanched almonds to it 15 minutes before taking off from the fire.
Health benefits: Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. They contain enzymes that break down proteins to aid digestion.