While watching the TV show Highway on my plate, I was enticed by Mutton Korma, shown in one episode. The next thing to do was to ensure that I had all the ingredients in hand. The result was a finger licking, spicy mutton gravy. It was love at first bite.This recipe turned out to one of my most favoured recipes.
You may use any meat of your choice to prepare the Korma. Also make sure you adjust the quantity of chilli to suit your palate.
- 500 gms Mutton
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic cloves paste
- 4 green chillies
- 4 Onion thinly sliced
- 3 Black Cardamom
- 6 Green cardamom
- 8 Cloves
- 2 inches Cinnamon Stick
- 2 - 3 Bay leaves
- 2 tablespoons Peppercorns
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Caraway Seeds
- 1/4 teaspoon Nutmeg
- a small piece Mace
- 1 teaspoon Coriander powder
- 2 teaspoons Kashmiri Chilli powder
- 1 cup Beaten Curd
- 1 teaspoons Garam masala
- 1 tablespoon Coriander leaves
- to taste Salt
- as required Oil
- 2 tablespoons Ghee
- 10 Cashewnut
- 10 Raisins
- Grind the ginger, garlic, green chilli, peppercorns, nutmeg, mace, caraway seeds, cumin seeds, cloves and cinnamon to a fine paste. Keep aside.
- Fry the onions till golden brown and crisp. Drain onto an absorbent paper.
- Crush the fried onions and keep aside.
- In the same oil, put the cardamoms and when they swell up.
- Add the ground paste and fry for few minutes.
- Fry the mutton pieces on medium heat till colour changes to light brown.
- Add the beaten curd, a spoon at a time till all the curd is used up.Cook till oil separates.
- Add coriander powder, salt, chilli powder and bay leaves and fry on medium heat.
- Add the crushed fried onion to the mutton.
- Add a cup(or more if you want more gravy) of hot water and stir well.
- Cook on low heat till the meat becomes tender and is cooked through.
- Sprinkle the garam masala powder.
- Garnish with slightly toasted cashew nuts and raisins and coriander leaves.