Mutton Korma | Mutton Qorma | मटन कोरमा
This recipe is another jewel from my MIL’s kitty! I’ve always had a soft corner for Mutton & Korma. On my recent trip to India; back in july, I got a chance to taste her version of Mutton Korma. What made me fall in love with it was the strong resemblance it shared with the famous Korma served in Old Delhi! I literally forced her to prepare it thrice in a span of 2 weeks! She promised she won’t be cooking it anytime soon… all thanks to the overdose! Haha!
The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”. Korma has it’s roots in the Mughlai cuisine of modern-day India and Pakistan (source – Wikipedia). Korma can be prepared with chicken, mutton, lamb & even vegetables! Korma is a rich, heavy on the stomach and “saved for special occasions” dish and definitely not meant for everyday meals.
This is how she makes it!
Mutton Korma | मटन कोरमा
1.3 lb / 600gms – Goat meat (mixed pieces)/ Mutton
3/4 cup or 1 Large Onion, finely chopped
1/2 tsp Turmeric powder
1/2 cup Yogurt, whisked
1 tsp Kashmiri Red chili powder / Paprika (or to taste)
2 Tbsp Ghee/Oil
1/2 tsp Kewra Water (optional)
Salt to taste
Garlic Paste – 8 cloves Garlic – make a paste with 1/4 cup water and set aside.
Spice Mix – Grind : 1/2 flower javetri / mace + 6 green cardamoms (seeds only) + 4 cloves + 1 BIG hefty pinch Saffron
1. Heat ghee/ oil in a pressure cooker or a heavy bottomed vessel. Add chopped onions and saute until translucent over medium heat. Add garlic paste and fry until the raw smell disappears.
2. Add turmeric powder, salt and give it a quick stir. Add mutton pieces and bhunno/saute on high heat for 5 mins. Lower the heat and add whisked yogurt and bhunno/cook mutton for a good 25-30 minutes or until the water dries up. Keep stirring every few minutes.
3. Once the water dries up, add kashmiri chilli powder followed by ground spices -> ginger + coriander + black pepper. Stir and mix well.
4. Add 1.5 – 2 cups of hot water, depending on the amount of gravy/ curry you want. Pressure cook the mutton for 3 whistles**(check notes) and set aside to let the pressure ease out. Once the pressure eases out, check if the mutton is almost cooked. If not simmer until almost cooked.
5. Once the mutton is almost cooked, add ground spice mix -> mace + cardamom + cloves + saffron and 1/2 tsp kewra water. Simmer for another 8-10 minutes. Check for seasoning and adjust accordingly. You will now see the fat /ghee/oil float on top.
6. Mutton Korma is now ready! Let the dish rest for an hour or two before serving. Garnish with a tablespoon of cream and enjoy with rice, naan or tandoori roti!
- You may alternatively cook mutton by adding 2 cups of hot water. Bring to a gentle boil, cover and simmer until almost cooked.
- You may use Kewra essence to replace kewra water. If using essence add only 1 or 2 drops. Not more.
- Cooking time for mutton varies from region to region. Please keep an eye and make changes accordingly.
Have a happy weekend!
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