If you are searching for some yummy mutton recipe which is easy to cook and delicious in taste , then this recipe is your go-to Recipe. Tossed in easily available ingredients like tomatoes, yoghurt, ginger and spices. This slow cooked mutton Recipe is a delicious treat when paired with rice, pulao or roti.
Korma has its root in the Mughlai cuisine of the Indian subcontinent. Kormas were often cooked in the Mughal court kitchens, such as the famous white korma which was cooked during the reign of Shah Jahan.
Setting aside the history of this curry, now comes the cooking of this curry. Korma is a curry, where vegetables or meat are cooked in yoghurt. There are several techniques to cook this korma curry. The flavour of the korma rests on the combination of Spices and yoghurt.
Check the detailed recipe
- 250 GM Mutton
- 2 Tablespoon Ginger Juice
- 2 Tsp Turmeric Powder
- 2 Tablespoon Curd
- 1 Tsp Garam Masala Powder
- 2 medium size Tomato
- 2 medium size Onion
- 6-8 Cashew Nuts
- Salt and sugar to taste
- Mustard Oil
HOW TO COOK KOLKATA STYLE MUTTON KORMA
- Wash mutton pieces in Lukewarm water.
- Take ginger juice in a bowl. Add 1 tsp turmeric powder. Mix well.
- Pour the juice over Mutton pieces. Marinate them for 2-3 hours.
- Chop Tomato and onion into thin slices.
- Put Tomato slices in pan. Add the cashew nuts. Dry Roast them for few minutes.
- Set aside after frying.
- Now pour oil in pan. Put the onion slices for frying. Sprinkle salt. Keep frying till it becomes golden. Put the tomato and nuts. Saute for few minutes.
- Let it cool and put it in grinder. Make paste.
- Take curd in a bowl. Add 1 tsp Garam Masala Powder and mix it.
- Pour oil in pan. Temper the oil with 1 tsp sugar.
- Add the paste of tomato-onion-nuts. Keep stirring.
- Add the curd paste in the pan. Mix well with the paste.
- Next add marinated mutton pieces. Coat them well with the masala.
- Cook in low flame till mutton pieces absorb the flavour.
- Add salt to taste, 1 Tsp Turmeric Powder.
- Continue stirring.
- Next add water after few minutes cooking.
- Now let it cook on its own. Let the masala absorb the flavour.
- Once mutton softens and gravy absorbs all the flavour, the dish is ready.
- Add dollops of ghee and finish cooking.
- To get softer Mutton in the curry, pressure cook them for 20 minutes after marination.
- If cashew nut is not available, grind peanut with sugar and add the powder in the curry.