Mutton Korma is a delicious non-vegetarian curry item of India mainly made with either goat meat or lamb. Korma (sometimes spelled Kurma or Khorma) has it’s origin in the Mughal period. Today it is found all over the Indian subcontinent, prepared with a combination of ingredients including coconuts and spices. Korma is eaten by a large number of people in India because it is not too spicy and pungent It is consumed with rice or other entrés like chapatti, paratha etc. In India, mutton typically refers to goat meat, and this is the meat used in Mutton Korma in Tamin Nadu.
Cooking Time: 30 minutes
Mutton: 250 grams
Green chili: 3
Curd: ½ cup
Salt: ¾ teaspoon
Coriander powder: 1 ½ tablespoon
Coriander leaves: one small bunch
Oil: 4 teaspoon
Cinnamon: 2 small pieces
Ginger: 1″ piece
Garlic: 6 pods
Grated Coconut: 1 cup
Khus khus (poppy seeds): 2 teaspoon
Cashew nut: 10
Wash mutton and marinate in curd with salt for an hour.
Slice green chili and onions.
In a blender, grind one cinnamon piece, 3 cloves, ginger and garlic to a paste and set aside (paste 1).
Separately grind grated coconut, khus khus, and cashew nut to a smooth paste and set aside (paste 2).
In a pressure cooker add oil and heat. Add 2 cloves and one cinnamon piece along with sliced onion and green chili and sauté till the onions turn translucent. Add the marinated mutton and fry till the curd is absorbed. Now add the chopped coriander leaves and coriander powder along with paste 1. Raise the flame to high and close the lid after adding enough water to cook the mutton. Putting on the weight (steam stopper), you can reduce the heat to low and cook for 15mts. Turn off the heat and wait. When the cooker is cold enough to open, bring it back on low heat, add the paste 2 and stir for a couple of minutes. Finally just before taking off from the stove, squeeze in lime juice.
Tips: If you like, you can add one or two potato and cook with the mutton.