Mutton Korma Recipe | मटन कोरमा | Easy & Delicious Nonveg Recipes | Bakrid Special

Ingredients

• 1 cup Mustard Oil
• 5 Sliced Onion
• 0.5 inch Cinnamon Stick
• 2 Bay Leaf
• 250 gram Mutton
• 2 tbsp Ginger-Garlic Paste
• 1.5 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• Salt to taste
• 2 Chopped Tomato
• 2 teaspoon Grated Coconut for grind
• 10 piece Cashew Nuts for grind
• 1 teaspoon Poppy Seeds for grind
• 8-10 Black Pepper for grind
• 0.5 Brown Cardamom for grind
• 4 Green Cardamom for grind
• 4 Cloves for grind
• 0.5 flower Mace for grind
• 1/12 piece Nutmeg a very small piece, for grind
• 1 teaspoon Cumin Seeds for grind
• 100 ml Water up to, for grind
• Coriander Leaves for garnish

Tips & Notes

• Tip Prepare this dish on a weekend when the whole family can gather for lunch or dinner.
• Tip Visit the blog for more delicious recipes.

About This Recipe

An easy and delicious Mutton Korma recipe, perfect for beginners, featuring tender mutton in a rich, aromatic gravy. Ideal for a family meal.

Instructions

1. 1

   Combine grated coconut, cashew nuts, poppy seeds, black pepper, brown cardamom, green cardamom, cloves, mace, nutmeg, and cumin seeds with up to 100 ml water. Grind to a fine paste.

2. 2

   Heat mustard oil in a large pot or pressure cooker. Add the cinnamon stick and bay leaves, then sautu00e9 the sliced onions until they turn golden brown.

3. 3

   Add the mutton, ginger-garlic paste, red chili powder, turmeric powder, and salt. Cook, stirring well, until the mutton changes color and is lightly browned.

4. 4

   Stir in the chopped tomatoes and continue to cook until they soften and blend into the mixture.

5. 5

   Add the prepared ground spice paste to the pot. Cook, stirring frequently, until the oil begins to separate from the masala, indicating the spices are well cooked.

6. 6

   Pour in enough water to achieve your desired gravy consistency. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the mutton is tender.

7. 7

   Garnish generously with fresh coriander leaves before serving hot.

Story & Method