MUTTON KORMA SHORBA (Mutton Korma Curry)

Mutton Korma is a popular mutton curry from North India and belongs to the Awadhi cuisine.

Most popularly made in Lucknow, the base of this curry is made with whole spices, cashew nuts, fried onions, yogurt, and everyday spices. 


Saffron and Kewra water is added in the end, which adds a beautiful flavour and aroma to the mutton korma, and makes it different from other mutton recipes. Kewra is used extensively in Mughlai cooking and gives a very characteristic aftertaste to the Biryanis and Kormas. This dish is royal and rich, Ideal for that special occasion or something a bit special for the weekend.




Serves 4



INGREDIENTS

For the PASTE

6 Cloves

1 inch Cinnamon

8 Black Peppercorns

4 Green Cardamom

2 Black Cardamom

12 Cashew Nuts

2-3 Fresh Green chillies (optional)

2 Large Onions, chopped

2 tbsp Oil

For the CURRY


3 tbsp Ghee

3 tbsp Oil

1 kg Mutton pieces

2 tsp Ginger paste

2 tsp Garlic paste

1 Cup Yogurt (Whisked with1tbsp chickpea flour)

2 tbsp Coriander Powder

2-3 tsp Kashmiri Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

3 cups of water

Salt to taste

10-12 strands Saffron (Soaked in 2 tbsp water.)

2-3 drops Kewra Extract


INSTRUCTIONS

For the PASTE


1. Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant, set aside. Now add 2 tbsp oil to the pan and add the chopped onions, saute on a medium heat until golden brown.


2. Add the whole spices, fresh green chillies and the fried onions to a blender along with1 tbsp water to make a coarse paste.

For the CURRY

3. Heat oil and ghee in a pan. Add mutton pieces and fry on high heat for 8-10 minutes.


4. Add the masala paste, ginger, and garlic paste and fry for 3-4 minutes. Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes.


5. Add 3 cups of water and simmer on medium heat until mutton is cooked well, this should take around 45 minutes.


6. Add saffron soaked in water and kewra essence and mix well. You may also add a little more water for desired consistency and cook for a further 2-3 minutes. Garnish with fresh coriander and serve hot.


Serve with Roti, Nan or Rice.



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