Cooking this ghee-flavoured, garam masala spiced, finger-licking good Mutton Korma is easier than you think. You can cook it in under 30 minutes in a cooker, doesn’t that sound exciting? I know it is, then don’t wait, follow my favourite Korma recipe, and cook a delicious meal for your family and friends.
A nutty, flavourful, Korma which is so subtle in taste that dunking parotta in its gravy and having it feels like a dream. Whenever I cooked it, I heard a lot of praise from my guests, and I hope you’ll experience the same. Don’t forget to share your experience with me if you try this recipe. 🙂
Mutton Korma
Cooking this ghee-flavoured, nutty, garam masala spiced, finger-licking good Mutton Korma is easier than you think. You can cook it in under 30 minutes in a cooker.
Ingredients
- 1kg- Mutton curry cuts
- ¼ cup- Ghee / clarified butter
- 5-6- Green chillies, halved (or, adjust as per your liking)
- 3- Onion, medium-sized (sliced)
- Salt to taste
- Almond powder ¼ cup
- 500ml- Hot water
- ½ tsp- Garam masala powder
- Almond slivers, for garnishing (optional)
For marination:
- 200g- Curd or Yogurt
- 2 tbsp- Ginger-garlic paste
- 2 tsp- Coriander powder
- 1¼ tsp- Kashmiri mirch powder
- ¼ tsp- Nutmeg powder
- ⅓ cup- Birista / Deep fried onions
For tempering
- 4- Dried whole red chillies, halved
- 6- Cloves
- 6- Green cardamoms (lightly crushed)
- 6- Cinnamon 1” pieces
Instructions
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Marinate the mutton with all the ingredients mentioned for marination, and keep aside for a minimum of 1 hour up to 2 hours.
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This Mutton Korma can be cooked in a pressure cooker, and in a pan as well if you prefer the slow cooking method. I cooked this recipe in both ways and didn’t find much difference in taste. I personally prefer cooking it in a cooker because that saves a lot of time.
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Heat ghee in a pan or cooker, temper with all the ingredients mentioned for tempering, sauté quickly for a few seconds.
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Next, add the sliced onions, and sauté over medium heat until light brown in colour.
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Add the marinated mutton and green chillies, mix well, cover, and cook for 20 minutes, keep the lid slightly open so that the steam can escape, and keep stirring in-between.
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Next, add salt, almond powder, and hot water, mix well, and pressure cook for 5-6 whistles over medium heat, or depending on the quality of the mutton, adjust the whistle counts. Open the cooker lid after the pressure releases on its own. Check for salt, and the doneness of Mutton.
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Similarly, if using a pan, cook the mutton for 1 hour or until it becomes tender over low-medium heat with the lid on. While cooking in a pan, you may need to add more water in between the cooking, depending on how thicker you want the curry. I prefer the gravy of my Mutton Korma to be on the semi-thicker side because when it gets cold at room temperature, the curry thickens a bit naturally.
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After opening the cooker lid, or when the mutton is fully cooked add the garam masala powder, mix well, and remove from the heat.
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Transfer the Mutton Korma to a bowl, and garnish with almond slivers.
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Serve hot, delicious Mutton Korma with Malabar Parotta, Peas Pulao, etc.
Recipe Notes
In my recipes, I use 250 ml cups. 1 cup = 250ml.
