If you are a non-vegetarian and belong to or like North India cuisine, this recipe is GOLD for you!
Authentic Restaurant Style Mutton Qorma (Korma)
- Mutton – 1/2 kg
- Hung Curd – 1 1/2 tea cups
- Onion, thinly sliced, crisp fried (golden) – 4 large
- Onion-Garlic, coarsely grounded – 1 table spoon
- Whole cloves – 3-4
- Pepper corn (kali mirch) – 3-4
- Cardamom (hari elaichi) – 3-4
- Black cardamom – 2
- Cinnamon stick – 2 inch
- Turmeric – 1/2 tea spoon
- Nutmeg powder – 1/4th tea spoon
- Kewra essence – 3-4 drops
- Red chilli powder – 1 tea spoon
- Salt – As per taste
- Oil – 3-4 table spoon
- Marinate mutton in hung curd, whole spices, dry spices and ginger garlic paste.
- Keep aside for 2 hrs.
- Take oil in thick bottom pan or pressure cooker
- Add the marinated chicken and let it cook oh high flame for 3-4 minutes.
- Lower the flame and let it simmer for 15 minutes with lid on.
- Keep stirring.
- meanwhile crush the crisp fried onion coarsely with hands or run in a blender dry, with out any water. Make sure it remains granulated and does not turn into a paste. This step is the key in the texture of korma.
- Fried onion should look like this.
- Check the simmering mutton. Most of the water from curd must have evaporated and the masala must have coated the mutton pieces.
- Now, add 1 -1/2 glass of water.
- Bring it to a boil.
- Add crushed or coarsely grounded friend onions.
- Mix well.
- By now the mutton must have become half tender. It will look like this!
- At this moment, you can put the pressure on in cooker or continue to cook with lid covered with out pressure.
- If you are pressure cooking it, lower the flame after two whistles and cook for 10 minutes more.
- If you are cooking with covered lid, keep checking till the mutton becomes tender.
- Once done, add nutmeg powder and kewra drops.
Mutton korma, restaurant style is ready!
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