Sunday, January 10, 2010

Mutton Korma

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Mutton korma is one of the tasty side dishes of Indian cuisine. This pairs excellent with Idly, Dosa, Chapathi, Poori and also with steamed hot white rice. It has  strong and rich aroma, that invites one n all to the dining. Preparation method is simple and here is the recipe how to prepare…
·         Mutton pieces                                     - ½ kg
·         Onion                                                  - 3
·         Tomato                                                - 2
·         Ginger                                                 - little
·         Garlic cloves                                       - 6 pods
·         Oil                                                       - 4 tbsp
·         Turmeric pwd                                      - ½ tsp
·         Red chilly pwd                                   - 1 ½ tbsp
·         Pepper pwd                                         - 1 tbsp
·         Coriander pwd                                    - 1 tbsp
·         Curd                                                    - small cup
·         Coconut pieces                                    - 1 cup
·         Cashew                                               - 5
·         Fresh lemon juice                                - 1 tbsp
·         Chopped coriander leaves
·         Salt to taste
Spices to temper:
  • Cloves                                     - 2
  • Cardamom                              - 2
  • Cinnamon stick                       - 2
  • Fennel seeds(saunf)               - ½ tsp
  • Cumin seeds                           - 1 tsp
  • Bay leaf                                   - 1
  • Curry leaves
  1. Heat oil in a pan, add the quatered onion pieces, toss until it turns soft.
  2. Add chopped tomato pieces, and toss further by adding ginger garlic pieces.
  3. Allow to cool and blend to fine paste.
  4. Add 1 tbsp oil to the pan, add the above paste and mix well
  5.  Wash and add the mutton pieces, add turmeric pwd, red chilly pwd, coriander pwd, pepper pwd, curd and toss it in low flame for 10 mins.
  6.  Once the mutton absorbs all the spices to it, pressure cook it by adding 1 tb water.
  7. Meanwhile grate coconut to pieces and grind it to smooth thick paste by adding water, fennel seed and cashew,
  8. Heat oil in the  fry pan, add spices, curry leaves, wait to splutter, add boiled contents, combine well.
  9. Taste and adjust salt and seasonings.
  10. Add thick coconut paste, allow to boil for 4 mins.
  11. Remove from flame, add 1 tbsp fresh lemon juice.
  12. Combine well, garnish with chopped coriander sprinklings
  1. Serve hot with white steamed rice or tiffin items.

1 comment:

  1. Jay, so excited that you found my blog, so that I could find yours! We love, love, love Indian food and it's awesome to be able to get authentic recipes from your blog. Can't wait to try some of them out ;-)


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