Mutton Korma Recipe -

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Mutton Korma recipe

Mutton Korma recipe, a brilliant Indian dish, is the epitome of culinary indulgence. With its rich, creamy sauce and gentle mutton pieces, it is a recipe that elevates any meal right into a memorable eating experience. In this text, we will manual you through the system of creating Mutton Korma, inclusive of the quantity of servings, time required, dietary values, and a few more notes to make certain your dish seems perfect.

Number of Servings:

This mutton korma recipe serves 4 people, making it an ideal choice for a small family dinner or gathering. Adjust the quantities if you need to serve more or fewer people.

Time Required:

Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes

Ingredients:

500g mutton, cut into pieces
2 large onions, finely chopped
2 tomatoes, finely chopped
1/2 cup plain yogurt (curd)
1/4 cup cooking oil or ghee (clarified butter)
1/4 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
4-5 green chilies, slit (adjust to taste)
2 tablespoons ginger-garlic paste
1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk
Salt to taste

Whole Spices:

4-5 green cardamom pods
4-5 cloves (laung)
2-3 bay leaves (dalchini patta)
1 cinnamon stick (dalchini)
1 star anise (star phool)

Ground Spices:

1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon garam masala

Instructions:

Marination (Optional but Recommended):

In a bowl, integrate the mutton portions, yogurt, ginger-garlic paste, 1/2 of the chopped mint and coriander leaves, 1/2 of of the green chilies, and all the ground spices (cumin powder, coriander powder, crimson chili powder, turmeric powder, and garam masala). Mix properly and marinate for at least half an hour, ideally longer, inside the refrigerator.

Cooking:

Heat oil or ghee in a huge, weighty lined pot or skillet over medium intensity.
Add the entire flavors (cardamom, cloves, inlet leaves, cinnamon, and star anise) and sauté briefly until fragrant.
Add the finely hacked onions and cook until they become brilliant brown and caramelized.
Add the marinated lamb and sauté for 10-15 minutes until it changes tone and the oil begins to isolate.
Mix in the hacked tomatoes and cook until they relax and mix into the combination.
Presently, add the saffron-mixed milk, salt, and the excess green chilies. Blend well.
Cover the pot with a tight-fitting top and stew on low intensity for around 40-45 minutes, or until the lamb is delicate and cooked through.

Final Assembly:

Sprinkle the remaining mint and coriander leaves over the cooked Mutton Korma.
Give it a gentle stir and let it rest for 10 minutes before serving.

Nutritional Values (per serving):

Calories: 350 kcal

Extra Notes:

Basmati Rice: You can serve Mutton Korma with steamed Basmati rice or Indian bread like naan or roti.
Garnish: For added visual appeal, garnish with a few saffron strands and fried onions.
Adjust Spices: Adjust the level of spiciness according to your preference by altering the quantity of green chilies and red chili powder.

Disclaimer: This mutton korma article is provided for informational purposes only. The nutritional values are approximate and can vary based on specific ingredients and serving sizes. Consult a registered dietitian or healthcare professional for precise dietary information tailored to your needs.

Mutton Korma recipe is a true gastronomic delight, blending the richness of spices with tender mutton in a creamy sauce. Whether you’re celebrating a special occasion or craving a hearty meal, this recipe promises an unforgettable taste experience.