Mutton Korma | Mutton Kurma
Here’s a real, rich & spicy South Indian special mutton korma recipe. It’s one of the delicious non-vegetarian dishes that tastes real good with Idly, dosa, chapatti or rice. This Korma is typically made with marinating the main ingredient in yoghurd & spices and cooked in delicate blend of masala. Try this healthy, easy to make mutton korma, which is packed with a punch of flavor..:)
Mutton - ½ kg
Yoghurd - ½ cup
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tsp
Onion big - 2
Tomato - 3
Ginger - small piece
Garlic - 4 to 5 pods
Red chilly - 2 to 3
Grated coconut - ½ cup
Saunf - ½ tsp
Oil - 2 tbsp
Cinnamon - 1
Cloves - 2
Bay leaves - 2
Cardamom - 2
Garam masala pwd - ½ tsp
Fresh coriander leaves
Salt to taste
Wash and chop mutton to small pieces.
In a large mixing bowl, add yoghurd, turmeric pwd, red chilly pwd and salt.
Mix and coat the meat well.
Keep aside for 30 minutes.
Slice onion , tomato to fine pieces.
Make a paste of ginger, garlic , red chilly and set aside.
Grate coconut to pieces, add little water, saunf and make a thick paste of it.
Heat oil in a deep , heavy bottomed pan on medium heat.
Add cinnamon, cloves, bay leaves, cardamom and saute for a minute.
Add onion and saute till it turns reddish brown.
Add ginger garlic red chilly paste and cook with constant stirring.
Add garam masala pwd and fry till the oil separates from masala.
Now add the marinated meat and fry well.
Once the meat is sealed with the thick masala, add mashed tomatoes.
Stir continuously to prevent the spices burning.
Add 1 ½ cup water, transfer the contents to a pressure cooker.
Pressure cook till meat is cooked and done.
Now add coconut paste, stir, cover and leave on very low heat for 5 to 7 minutes.
Remove pan from heat.
Add freshly chopped coriander leaves.
Transfer korma into a serving dish.
Serve hot with idly, dosa, naan or chapattis.