Mutton Korma Recipe


Mutton Korma is an exciting dish from Pakistan and India. This traditional food is made from mutton and holds a taste unlike any other that you will ever try. If you like food with some spicy heat then you will love this Korma! Each bite is delightful. It is also guaranteed to be a crowd-pleaser whenever you serve it. You can make it as spicy hot as you like or go for a tamer version. The choice is yours.

This versatile dish will adjust perfectly to whatever spice index you prefer. A korma is usually made by marinating the meat in a yoghurt sauce spiced with ginger, garlic and other spices. Next, it is cooked in its own delicious juices along with a gravy created with onions, tomatoes, chillies and other spices. Mutton is the traditional meat in this recipe.

You may replace the mutton with chicken if you prefer though the mutton does offer a robust flavour that helps to offset the spice that chicken just can’t compliment as nicely. When choosing mutton, the most tender cut that you can find is the one to buy.

Mutton has a wild and untamed taste that is unique and savoury. It does run on the tough side so it is best prepared in a stew or in any recipe that requires a lot of cooking time to give it a chance to tenderise.

Another way to get your mutton as tender as you can is to marinate the meat first which we do here in the recipe below. Remember, you can cut the spices down to an amount that your palette can comfortably handle.

If you would like to do this, add smaller increments of each spice at a time and taste test as you go to ensure that you korma is not too hot to handle. A nice korma gets mouthwatering as the aroma of spices fills the house!


mutton-korma


MUTTON KORMA

INGREDIENTS

  • 1 kg mutton on the bone or without

INGREDIENTS FOR THE MARINADE

  • 2 tsp. red chilli powder
  • 3 tsp. oil
  • 2 tsp. ginger garlic paste
  • 1 tsp. turmeric powder
  • 1 cup plain yoghurt
  • Salt and pepper to taste

INGREDIENTS FOR THE GRAVY

  • 6 tsp. oil
  • 5 cloves
  • 2-inch piece of cinnamon stick
  • 1 piece of mace
  • 5 green cardamoms split
  • 1 tsp. cumin powder
  • 2 tsp. coriander powder
  • 3 garlic cloves
  • 3 large onions, chopped
  • 2 large tomatoes chopped fine
  • 1 tsp chilli powder

COOKING DIRECTIONS:

  1. Marinade the mutton. In a large bowl combine all marinade ingredients and mix until well blended. Add the mutton.
    Seal with lid and refrigerate for 3-4 hours. This process is necessary to tenderise the mutton.
  2. Once the mutton is marinated,
    remove from the refrigerator and allow to sit while executing the next steps.
  3. Once the mutton is marinated,
    remove from the refrigerator and allow to sit while executing the next steps.
  4. Add oil to a large pan over medium heat. Then add in the cloves, cinnamon stick, and split cardamoms. Sauté.
  5. Add in the garlic cloves and continue to sauté.
  6. Next, add the chopped onions and sauté them until the onions look translucent.
  7. Add in all powdered spices. Cook for 5 more minutes. Stir frequently to prevent burning. Add water if necessary.
  8. Add the marinated mutton to the pan and fry.
  9. Add tomatoes and salt and pepper to taste. Stir frequently to prevent burning. When the tomatoes turn pulpy inconsistency, turn the heat down and simmer until the meat is tender. This usually takes about 35-45 minutes.
  10. The gravy should be thick so water is not added while cooking.
    However, if it seems to be getting too dry, you can add ½ cup of warm water.
  11. When the mutton has cooked well and is tender you may remove the Korma from the heat and serve.
  12. You can also garnish this with some fresh coriander that has been chopped.

Mutton Korma is delicious any time of the week. Give heat to a cold day or some spice to a day that seemed to go all wrong. This Korma will definitely lift your mood and offer some spicy comfort. Serve this dish with a salad on the side.

It is superb when served with rice or roti. It is also perfect with a flatbread. For beverage choice, why not serve with something that will cut the heat for younger palettes such as milk or buttermilk.

For adult palettes, try serving with a nice tea or wine. Mutton Korma is a perfect adventure. It is the “go to” dish when you want to try something new and exciting in culinary cuisine.