Mutton Korma
A popular dish for people who like non-vegetarian eating is Mutton korma. At weddings and celebrations, it is frequently observed. This meal has a fantastic flavor because it is created with yogurt, onions, and spices. Its flavor and aroma are improved when kewra (screw pine) essence is added.
Here is a recipe for Mutton Korma:
Use a slicer or thinly slice the onions. The onions should be crisp and light brown after being fried in hot oil. Continuous stirring will guarantee even cooking. As soon as you’re finished, take the fried onions out of the oil and set them aside. To keep them crisp, put any remaining fried onions in the fridge. Crush them manually.
In the same oil used to fry the onions, add yogurt, coriander powder, red chili powder, salt, ginger-garlic paste, small cardamoms, cloves, and grated ginger. Sauté the mixture until the masala is well-browned.
Once the masala is browned, add the mutton and a little water. Cook over low heat, stirring occasionally to prevent burning. If using a pressure cooker, cook for 2-3 whistles. Once the mutton is tender, add the crushed fried onions and cook for 10-15 minutes. Add kewra essence.
Mutton Korma Ingredients:
- 1 kg mutton
- 300g onions, sliced
- 300g yogurt
- 4 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- 1-inch ginger, finely chopped
- 8-10 cloves
- 8-10 small cardamoms
- 2 tsp ginger-garlic paste
- Oil
- 2-3 tsp kewra essence
These are the ingredients required to make Mutton Korma. Prepare it as mentioned above and savor the delightful flavors of this dish.