Mughlai Mutton Korma

Mutton Korma is a rich, spicy and royal meat preparation, made with mutton and delectably flavored with nut paste and yogurt. It goes well with vegetable pulao, naan, paratha or even with plain rice and roti.

Ingredients

Mutton 500 Gram
Raw papaya paste 2 Teaspoon
Ginger garlic paste 1 Teaspoon
Salt To Taste
Cardamom pods 8
Clove 5
Cinnamon stick 2
Water 2 Cup (32 tbs)
Blanched almonds 20
Desiccated coconut 2 Tablespoon
Poppy seeds 2 Tablespoon
Strained yogurt 1/2 Cup (8 tbs)
Onion 1 Medium , paste
Fried onions 2 , paste
Kashmiri chili powder 2 Tablespoon
Coriander powder 2 Teaspoon
Garam masala powder 1/2 Teaspoon
Ghee 3 Tablespoon
Kewra water 1/2 Teaspoon
Green chilies 5 , slitted
Mutton stock 2 1/2 Cup (40 tbs)

Directions

GETTING READY:

1. First make marinade for mutton. In a bowl, I’m gonna combine shredded raw papaya paste (It's a natural meat tenderizer) ginger paste, garlic paste and salt.. Then add mutton. Mix well and keep aside in the refrigerator for at least 2 hours (overnight is the best).

MAKING:

2. After 2 hours or so, take a pressure cooker. Add mutton. Pour enough water to immerse the mutton followed by cardamom pods, cloves and cinnamon sticks. Cook until 50% done for 2 whistles.

3. Meanwhile, roast blanched almonds, desiccated coconut and poppy seeds. Then make a paste of them with help of water.

4. Once the mutton is half done, strain the mutton and keep the water (mutton stock) in a bowl.

5. Now mix the mutton with nut paste, geek yogurt, onion paste, kashmiri red chili powder, coriander powder and garam masala

6. Heat enough ghee in a kadai. Temper the ghee with cardamom pods, cinnamon and cloves.

7. Once done add ginger garlic paste and saute until raw smell goes off.

8. Then add marinated mutton. Cook until the meat looses moisture and oil oozes out.

9. The add mutton stock and cook until mutton cooked completely. It will take about 20-30 minutes. If water dries up, add more stock.

10. Then add brown onion paste and cook for another 5 minutes.

11. Finally add kewra water and slited green chilies. Stir well.

12. Cover with lid and remain closed until served.

SERVING:

13. Garnish with toasted almonds.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 529Calories from Fat 330

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 562 mg23.42%

Total Carbohydrates 19 g6.3%

Dietary Fiber 8 g32%

Sugars 5 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet