Introduction: Pakistani Mutton Korma
Korma (from Turkish kavurma) is a dish originating in the Indian subcontinent,consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
The word korma or kurma (قورمه in Persian) is derived from Urdu ḳormā or ḳormah, meaning "braise",derived in turn from Turkishkavurma, literally meaning "cooked meat". Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Step 1: Ingredients
- Mutton- बकरे का गोश्त 1/2kg
- Mustard oil - सरसों का तेल 3-5 tbsp
- Ghee (Clarified butter) - 2 tbsp
- Red chilly powder (or Kashmiri lal mirch for enhanced color)- लाल मिर्च 1 teaspoon
- Turmeric powder- हल्दी 1/2 teaspoon
- Coriander powder- धनिया पाउडर 1 teaspoon
- Salt- नमक to taste
- Ginger-garlic paste- अदरक लसुन का पेस्ट 2 teaspoon
- Onion- प्याज 3-4 medium size
- Curd- दही 150 - 200 ml
- Cashew nuts- काजू 7-8
- Almonds- बादाम 7-8
- Coconut grated- नारियल 2-3 tbsp
- Nutmeg- जायफल small pinch
- Mace- जावित्री 1/2 flower
- Cloves- लौंग 4
- Greed cardamom- छोटी इलाइची 2-4
- Garam masala powder- गरम मसाला पाउडर 1 teaspoon
- Kewra water 1 teaspoon
- Coriander leaves- धनिया पट्टी for garnish
Step 2: Cooking
- Wash your chicken and pat dry.
- Boil the water and add almonds, cashew nuts. Let it boil for 4-5 minutes. Switch off the flame.
- In the mean time add grind cloves, mace, nutmeg and cardamom green in a grinder.
- Take the almonds and cashews out of the water and add it grated coconut.
- Once mixture is cold to room temprature, add little water and grind it to fine paste.
- Now add grinded cardmoms and cloves to it and mix well.
- Now heat ghee (clarified butter) in a pan and add chopped onions to it.
- Once heated, turn flame to low and add chopped onions to it. Fry onions till they are good golden brown.
- You can sprinkle very little salt to it to make process faster.
- Once onions are golden brown, turn off the heat.
- Once cold, grind it to make the fine paste.
- After grinding keep the onion paste aside.
- Take the beaten curd in a bowl, and add fried onion paste and garam masala powder, mix it well.
- Heat the oil in a pressure cooker.
- Add ginger garlic paste, red chilly powder, turmeric powder, coriander powder,salt and mutton pieces and mix it well.
- Cook it on a low flame for 8-10 minutes till oil shows separately.
- Add curd-onion mixture in the cooker, mix it well.
- Cook the spices on a low flame for another 7-8 minutes till oil shows separately.
- Add cashew-almond-spices mixture and mix it well.
- Cook the spices on a low flame for another 6-7 minutes till oil shows separately.
- Add 1 cup water, mix it well.
- Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the mutton is properly cooked. Switch off the flame, let the pressure settle down naturally.
Step 3: Serving
- Open cooker and add kewra water. Garnish with chopped coriander leaves.
- Delicious mutton korma is ready to serve, serve hot with naan, chapatti and rice.
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