Mutton Korma (Goat Korma)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Put the mutton, cloves, cinnamon, black and green cardamoms, black pepper, salt, turmeric, chili powder, coriander powder, green chili, ginger garlic paste and yogurt in a large heavy pot. Mix well, cover and rest while you fry the onions (or refrigerate overnight, then bring close to room temperature for 1½ hours before cooking).
2. Heat the ghee in a wide heavy pan, add the onion slices and sauté on medium heat for 7 minutes, then lower the heat and cook 4 to 5 minutes more until golden. Remove the onions, keeping most of the ghee in the pan.
3. Cool the onions completely, then pulse them coarsely in a small grinder with a few tablespoons of water or yogurt, adding more liquid if needed.
4. Make sure the mutton is close to room temperature. Add 3 tablespoons ghee or oil to the marinated mutton.
5. Sauté the mutton on medium heat for 12 to 15 minutes, then cover and let it cook in its own moisture for 30 minutes.
6. Add the crushed onions and hot water, mix well, and cook covered on low heat, stirring every 10 minutes, until the mutton is tender, adding more hot water as needed. Turn off the heat.
7. Stir in the mace, nutmeg, cardamom powder and kewra water, then taste and adjust the salt. Let rest at least an hour before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionYoghurtMutton