Here is the recipe of Mutton Korma, Pakistani style.
It is said that the variety is the spice of life, and we follow it by providing different versions of a recipe.
And this time, it’s the Mutton Korma, we have shared different versions of it in the past. (Simple Mutton Korma, Mutton Roghan Josh) and here is another one that I learnt from a friend, who is always on a mission to find unique recipes that are rare to find.
Follow the step by step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.
Preparation Time: 10-15 Minutes
Cooking Time: 40-50 Minutes
|Mutton- बकरे का गोश्त||1/2kg|
|Mustard oil -सरसों का तेल||1 cup|
|Red chilly powder- लाल मिर्च||1 teaspoon|
|Turmeric powder- हल्दी||1/2 teaspoon|
|Coriander powder- धनिया पाउडर||1 teaspoon|
|Salt- नमक||to taste|
|Ginger-garlic paste- अदरक लसुन का पेस्ट||2 teaspoon|
|Curd- दही||1 cup|
|Cashew nuts- काजू||14-15|
|Coconut grated- नारियल||tbsp|
|Nutmeg- जायफल||small pinch|
|Mace- जावित्री||1/2 flower|
|Greed cardamom- छोटी इलाइची||2|
|Garam masala powder- गरम मसाला पाउडर||1 teaspoon|
|Kewra water||1 teaspoon|
|Coriander leaves- धनिया पट्टी||for garnish|
1. Boil the water and add almonds, cashew nuts. Let it boil for 4-5 minutes. Switch off the flame. Drain the water and let it cool at the room temperature. Take the boiled cashew nuts, almonds and coconut in a grinder and grind it to make a fine paste.
2. Add cloves, mace, nutmeg and cardamom green in a grinder and grind it along with the cashew-almonds paste to make the fine paste.
3. I have ground the spices with almond-cashew nuts because, the quantity of spices is less so it will not very fine while grinding so ground with almonds-cashew paste. Keep it aside.
4. Heat the wok with oil and add onion. Fry it till onions are light brown in the color. Switch off the flame, take out the fried onions from the oil and let it cool at the room temperature.
5. Take the fried onion in a grinder and grind it to make the fine paste.
6. Take the beaten curd in a bowl, and add fried onion paste and garam masala powder, mix it well.
7. Heat the pressure cooker with oil and add mutton, red chilly powder, turmeric powder, coriander powder, ginger garlic paste and salt.
8. Cook it on a low flame for 8-10 minutes till oil shows separately. Then add curd-onion mixture in the cooker(we prepared in step 6). Mix it well, cook the spices on a low flame for another 7-8 minutes till oil shows separately.
9. Then add cashew-almond-spices mixture( we prepared in step 3) and mix it well.
10. Cook the spices on a low flame for another 6-7 minutes till oil shows separately.
11. Add 1 cup water, mix it well. Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the mutton is properly cooked. Switch off the flame, let the pressure settles down. Open cooker and add kewra water. Garnish with chopped coriander leaves. Delicious mutton korma is ready to serve, serve hot with naan, chapatti and rice.