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Mutton Korma – Indian Mughlai Mutton Korma: extremely delicious, juicy and tender mutton cooked using almonds, Indian spices, yogurt and fragrant water (kewda). It can be made using Lamb too (Lamb Korma) + Perfect Keto Recipe. The curry is thick and often made using the braising technique.
When I think of Indian Comfort Food, ‘Mutton Korma’ is on the Top 5 recipes of our family/friends countdown. Also known as Mughlai Mutton Korma, Shahi Mutton Korma, Shahi Mutton, Gosht Korma, Lamb Korma etc.
This recipe is passed down from generations in our family and the ladies of the house are Always Extremely Proud when making it in Holiday season or special occasion.
So, whenever I hear the word ‘Mutton Korma / Mutton Korma Recipe‘, it just feels like home….chilled winter-foggy morning, pipping hot chai along with Indian zeera biscuits, and endless discussion about ‘where’ to buy the mutton for this dish!!
Seriously, we are that passionate about food that we even the buying process can be discussed for hours 🙂It’s a quintessential recipe from the Royal Indian Mughlai/Awadhi cuisine, where mutton or lamb, is braised/cooked in a mix of spices, almond-onion paste, ghee, yogurt and kewda water (light sweet-scented water).
It’s is this Almond-Onion paste that differentiates Korma from a regular Curry dish’.
The Mughlai cuisines of a place called Uttar Pradesh. This recipe was primarily made for the Kings/Queens/Royal Family hence the ingredients were always the best, flavorful and rich.
The meat was always slow-cooked in copper utensils to enhance flavors of the dish and served in the best of the silverware.
Primarily the city of Lucknow, which is famous for its Muttons, Chaats, Mithai and Chikankari (a kind of cloth weaving and not actual chicken) is where you’ll find tons of restaurants having this recipe on their menu.
And each restaurant or even Dhaba owner will say that they have a special edition of this recipe. It’s that popular.
In earlier times, people used to cook this recipe for a good 2-3 hrs to make sure mutton/lamb is tender to the bone and the flavors seep in.
So, instead of slow cooking it for 2-3hrs, I prefer to braise it in a ‘pressure cooker’ as that helps tenderize the meat and cooks faster too.
Mutton: I use a mix of chops, shank and other pieces. Also, fresher meat will be tender and juicy to cook than frozen meat.
Cooking Utensil: I prefer cooking this in a ‘Pressure Cooker’ as it helps me braise the mutton, that helps tenderize the meat further.
Kashmiri Chili Powder: used for its bright red color and is less spicy than normal chili powder. Used in curries to give a warm color.
Kewda Water: used in lot of Mughlai/Awadhi/Nawabi cuisine. it’s sweet-scented water that adds a sweet scent to meats/dessert.
Yogurt: you want to use plain, thick yogurt.
Whole Spices: they are an essential part of any mutton or red meat recipe. Not only tenderizes the meat but also enhances the flavors.
Store-Bought Meat Masala: I get this message a lot as many times, you don’t have all the Indian spices, so it’s absolutely fine if you want to use Store-bought meat masalas.
So this Holiday Season, if you want to add that extra meaty dish for your Thanksgiving/Christmas/New Year’s Table, this recipe would be a great option.
This recipe is perfect for Keto or Low Carb diet too. #ketodiet #ketolamb #lowcarbrecipes
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Mutton Korma - Step by Step Indian Mughlai Mutton Korma: extremely delicious, juicy and tender mutton cooked using almonds, Indian spices, yogurt and fragrant water (kewda). Can be made using Lamb too + Keto Recipe
Make the Almond-Onion Paste:
If Using Pressure Cooker: cover with a lid and give it 3-4 whistles. Then turn off the heat.
If Using a Pan/Pot: cover it using a lid/plate and let this cook on medium-low heat for q0 minutes or until mutton is tender.
Once the Mutton Korma is cooked, transfer it to a serving bowl.
Add chopped almonds on top and serve immediately.
Mutton: I use a mix of chops, shank and other pieces. Also, fresher meat will be tender and juicy to cook than frozen meat.
Cooking Utensil: I prefer cooking this in a 'Pressure Cooker' as it helps me braise the mutton, that helps tenderize the meat further.
Kashmiri Chili Powder: used for its bright red color and is less spicy than normal chili powder. Used in curries to give a warm color.
Kewda Water: used in lot of Mughlai/Awadhi/Nawabi cuisine. it's sweet-scented water that adds a sweet scent to meats/dessert.
1 Reply to "Mutton Korma - Step by Step Indian Mughlai Mutton Korma"
Lata November 8, 2019 (9:01 am)
Wish i could eat this out pf the screen!!! Looks amazing