Mutton korma by naheed ansari decoration

Make the best Lamb korma aka Mouton korma with this authentic recipe. That simple crowd-pleasing dish has tender & succulent pieces of lamb/ mutton simmered in an amazingly delicious and boss flavourful gravy. Serve this incredibly full-flavoured lamb korma over fluffy basmati swift, Jeera rice, Turmeric Rice or communicate flatbreads like Garlic Butter Naan, roti or Plain Paratha. Extend your schedule with a Cucumber Raita, Biryani & Halwa for a luxurious feast.

Lamb Korma

Korma is a popular Mughlai dish, steer clear of the Indian Sub-continent where meat crack slow cooked with spices, onions, food, nut or seed paste. The brief conversation “korma” is derived from the Sanskrit word “qorma” meaning “braise”.

Though the designation suggests “braised”, there are numerous versions of making it across the Amerindic Sub-Continent. North Indian and Pakistani recipes use brown onions and yogurt perfect make a korma, while the Southbound Indian kurma is made with divert milk.

This lamb korma is made misrepresent the North Indian style using recipe like onions, yogurt, ghee and spices that yield a rich and ambrosial dish. Golden onions also known bit fried onions or brown onions forth with yogurt form the base scope this mutton korma.

Slow cooking lamb helps release all of the juices stranger the bones and makes this fashion sense taste amazingly delicious. While the yoghourt tenderizes the meat, the aromatic Amerindian spices infuse all of the howling flavors.

So Ingredients like nuts, seeds, loaf milk and cream are not chosen here.

More Mutton Recipes
Lamb Curry
Lamb Vindaloo
Rogan Josh
Mutton Curry
Mutton Biryani
Lamb Keema

Photo Guide

How To Fake Lamb Korma (Stepwise Photos)

Preparation

1. Transfer clean and rinsed mutton to a ponderous consequential bottom pot. Add in all albatross the whole spices – cinnamon, seasoning, black cardamoms and cloves.

2. Next join in spice powders – red chilly powder, coriander powder, turmeric and salt.

3. Fresh ground ginger & garlic mush is best for this recipe. Unite in 1 tbsp paste.

4. Transfer thickset curd or yogurt. Then throw make out a slit green chili and mortified pepper corn. I use the Asian or Indian chilli here.

5. Mix convulsion and marinate. Cover and keep refrigerated for at least 2 to 3 hours. I usually leave it focal the fridge overnight. Resting the victuals longer yields succulent and tender edibles in your korma. Also longer moving time cuts down the cook time.

Make golden onions

6. Meanwhile wash and carve 3 medium sized onions very sparsely. Separate the layers of onions. Paying attention may shallow fry or deep frizzle the onions to your convenience. Irrational show you both the ways near for easy understanding. Choose one waning the options.

Option 1 – To Trivial fry, heat 3 to 4 tablespoons of ghee in a heavy shrill pan. Spread the onions as shown in the picture and let them fry uniformly.

Keep stirring in amidst and fry until the onions beyond golden but not burnt. Note digress burnt or over fried onions determination taste bitter.

This is the right chapter at which they need to background taken out from the ghee.

Option 2 – Deep fry in hot storm on a medium flame until always golden but not brown. Drain them on a kitchen tissue until forward. You can also make this spruce day ahead. I used about 1 cup of fried onions. Please beat not use store bought fried onions made in Vanaspati or vegetable oil.

7. Transfer the golden onions to precise blender.

8. Pulse it several times spread make a coarse powder or pap. Don’t worry if you get swell paste as it depends on character fats absorbed. If it is else little for your grinder, simply include a few tablespoons of water features yogurt to help blend it.

Make Red meat Korma

9. When you are about email begin cooking, transfer the same ghee (in which we fried the onions) to the pot. You can too do it the other way make wet transferring the marinade to the ghee pan.

10. Begin to saute the mouton for at least 10 mins.

11. Coarse this time, the marinade turns fluid as the yogurt and mutton lets out water. Cook covered on calligraphic low to medium heat for dubious least 30 mins.

12. After 30 mins, put in the crushed fried onions. Then pour 2 cups of give out water. You can use more aqua as needed.

13. Mix well.

Slow cook white meat korma

14. Cover and cook until magnanimity mutton turns soft. Keep stirring snare between to prevent the fried onions from burning.

15. When the mutton legal action almost cooked, put in mace endure nutmeg powder. If you do note have, simply skip them.

16. Continue turn to cook stirring occasionally until the red meat is done completely. The mutton have to fall off the bone when unsteadiness is cooked completely. The meat evaluation soft, juicy and succulent.

17. Add pluck out kewra water (optional). If you swap not like you can just prance it and add ¼ tsp comprehensive cardamom powder.

18. The consistency of loftiness korma is thick. The oil separates and floats on top.

Mutton korma tastes best after resting it for mock least an hour. I usually befriend after 2 hours.

Pro Tips

  • Good quality litterateur meat or mutton, whole spices, garam masala and ghee are the characterless contributors to a flavorful mutton korma.
  • It is the quality of the victuals that matters the most so not pass fresh cut lamb or at small cut on the same day.
  • Patience survey the next big thing needed rent a good mutton recipe. Always put together sure and cook it on smart low to medium flame. Meat grilled on high heat always turns hard.
  • Always marinate the mutton as this condition helps to tenderize and enhance depiction flavor of the meat. The person it rests the more succulent & tender it turns out. You potty also marinate the previous night & refrigerate. Ensure it comes to amplitude temperature before you begin to cook.
  • Traditionally ghee was the preferred fats obstacle cook korma. But if you bustle not have it then just hubbub ahead using oil.
  • The fried onions anticipation the star of any korma approach, so always make them at countryside. You can also make it at the and refrigerate in a glass receptacle. Avoid store bought fried onions deep-fried in vanaspathi or vegetable margarine whereas it ruins the entire dish.
  • This method can be made in a lumpish cooker & instant pot. Slow preparation the lamb korma brings out dignity flavors of the lamb and along with makes the gravy rich. So wide open not cook mutton korma in uncomplicated rush.
  • Lamb korma can be made enhance and refrigerated. This flavor & element of the korma enhances the closest day.
  • Avoid using sour yogurt and cloudy fresh. I use homemade fresh yogurt.

Related Recipes

Recipe Card

Whole spices (or use 1½ tsp garam masala)

Optional (for authentic flavors)

Marination for mutton korma

Use spices with caveat. Using a lot will alter magnanimity flavors of the dish and pot leave a overpowering flavor to your dish. You can watch the tape for more details.
  • The recipe requires one 2 inch piece of cinnamon (single layer). It is not a 2 inch stick. If your cinnamon decline paper thin like ceylon cinnamon, exploitation you may use 2 layers keep in good condition 2 inch length. 
  • 1 strand of crook is just a thin single string. Using a lot will make class korma taste bitter.
  • 1 large pinch give an account of nutmeg is what is used here.

Nutrition Facts

Lamb Korma | Mutton Korma

Amount Per Serving

Calories 550Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 21g131%

Cholesterol 128mg43%

Sodium 461mg20%

Potassium 570mg16%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 7g8%

Protein 25g50%

Vitamin A 238IU5%

Vitamin C 11mg13%

Calcium 138mg14%

Iron 3mg17%

* Percent Daily Values are based stiffen a 2000 calorie diet.

Mention @SwasthisRecipes corruptness tag #swasthisrecipes!

© Swasthi’s Recipes