Mutton Korma – Hyderabadi style Mutton korma

I got this recipe from my friend who is from hyderabad.I like to eat this korma with Parotta or Roti than with Rice or pulao. Adding like 2 to 3 ladles of korma to a Parotta torn into pieces tastes really heavenly for me. I love to eat Parottas this way.

In our place we usually add tomatoes for the sourness taste in kurma but in hyderabadi style they mostly add Curd for the sourness. I can’t say this as an authentic hyderabadi mutton korma because in the authentic recipe they used to cook the mutton in dum for hours to make them tender. To save time we have cooked mutton in pressure cooker and added it to the curry. If you are not in a hurry you can cook the mutton in dum. And usually for giving richness to the korma poppy seeds, chironji, almonds, white Sesame seeds, peanuts or Cashew nuts are used. Here I have used peanuts, cashews and almonds. I have added Crispy fried onions(barista) to this korma which gives an authentic hyderabadi taste and flavor. My husband loves this recipe a lot because of the taste of the peanuts added to it. You can also replace them with poppy seeds or chironji…

Also check the recipe of hyderabadi Tala Hua Gosht

Now let’s get into the recipe.

Preparation Time : 30 mins

Cooking Time : 50 mins

Serves : 4

INGREDIENTS REQUIRED

For marinating mutton

  • Mutton with bones – 500 g
  • Turmeric powder – 1/4 tsp
  • Salt – 1/2 tsp
  • Ginger garlic paste – 1/2 tbsp
  • Red chilli powder – 1/2 tbsp
  • Cinnamon stick – 1(2 inch piece)
  • Coriander leaves – a few

For Dry roasting

  • Peanuts – 2 tbsp
  • Almonds – 6
  • Cashews – 10
  • Dessicated Coconut powder – 5 tbsp

For making barista

  • Oil for frying
  • Onion – 2 (finely sliced)

For curry

  • Oil – 4 tbsp
  • Ginger garlic paste – 1/2 tbsp
  • Curd – 1 cup
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tbsp
  • Kashmiri Red chilli powder – 1/2 tsp
  • Salt to taste
  • Garam masala – 1/2 tsp
  • Coriander leaves chopped – 1/4 cup
  • Mint leaves – 1/4 cup
  • Green chillies – 4(slit them into half)

METHOD

  1. Clean and wash well the mutton pieces. I always add Turmeric powder to mutton and wash them. Take the cleaned mutton pieces in a bowl. To it add salt, Turmeric powder, Red chilli powder, ginger garlic paste, Cinnamon stick and coriander leaves. Mix them well. Allow them to Marinate for about 30 minutes.

2. To a fry pan or kadai add oil for frying. Cut the onions into thin slices and fry them to golden crisp. Remove them from oil when done and place them in a plate lined with tissue to absorb excess oil.

3. In a pan or kadai dry Roast peanuts, cashews, almonds and coconut powder seperately for few minutes till they turn light golden. Allow them to cool down. Add them all to a Grinding jar and grind them to a fine smooth paste adding water.

4. Add the marinated mutton pieces to the pressure cooker along with 1 cup of water and pressure cook till they get soft.

5. In a pot, heat oil then add ginger garlic paste. Cook till the raw smell goes in low flame. Add the ground paste to it along with 1/2 cup of water. Add beaten Curd, Turmeric powder, salt and mix well. Allow it to cook in medium flame till the oil begins to appear. Add the cooked mutton pieces along with the stock into it.

6. Add garam masala, fried onions, Coriander, mint leaves and slited chillies to it. Cover with a lid and cook for 10 minutes in low flame. Then remove from the flame. Serve hot with Rice, Parotta or Roti..

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