Fri. Nov 25th, 2022
Mutton korma recipe

How to make Mutton Korma

Korma

Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in South Asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.Enjoy the Mutton korma recipe

About The Mutton Korma Recipe

Awadhi cuisine includes the well-known mutton dish korma from North India.
This curry’s basis is prepared with whole spices, cashew nuts, fried onions, yoghurt, and common spices. It is most frequently produced in Lucknow.
The last addition of saffron and Kewra water gives the mutton korma a lovely taste and distinguish it from other mutton dishes. It provides the Korma a lovely smell in addition to the delicate flavour.
Kewra is a spice that is frequently used in Mughlai cookery, and it provides the Biryanis and Kormas a distinctive flavour. Your taste experiences a mix of rich, complex flavours every time you eat mutton korma.

Mutton Korma Recipe step by step

ingredients;

Preparation:

Step 1: Wash the mutton

Mutton Korma is a mouthwatering mutton meal that can be made at home with a few readily accessible kitchen components. Here is how to make this mouthwatering treat. Under cold running water, clean and dry the mutton pieces. Mutton chunks should now be added to a deep pan along with half to one cup of water and little salt. Bring to a boil then turn down the heat. The poppy seeds should now be ground into a paste.

Step 2: Dry roast the spices

Turn off the heat once the meat is fully cooked, which should take around 60 minutes. Take a pan, and dry roast each component there for a little while. Place the roasted spices in a mixer grinder, and pulse until a fine paste forms. Over a medium temperature, heat oil in a heavy-bottomed pan. Stir-fry with a little water after adding the ground masala paste. Cooked mutton chunks should be added to the pan and stir-fried until well coated. Mix thoroughly after adding salt. Now, thoroughly combine the curd, water, and poppy seed paste.

Step 3: Slowing the heat and serve the mutton korma

Turn down the heat and put a lid on the pan. Add additional black pepper powder if you want it to be hotter; it will enhance the flavour and give the food a wonderful, deep colour. The meat should be tender after 30 to 45 minutes of cooking. After removing the mutton recipe from the heat, place it in a serving bowl. Add lime juice, coriander leaves, and ginger to the mutton korma recipe’s garnishes. Serve warm with rice or naan.

Tips for best mutton korma;
1.You may parboil the mutton before using it in the korma to shorten the cooking time.
2.In addition, you may dry roast the spices and add them to the gravy to give the meal a stronger flavor and scent.
3.Ghee should be used in place of conventional oil to enhance the flavor of the food.

i hope that you have understand my Mutton korma recipe best of luck

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