Lamb Korma | Mutton Korma

Brand the best Lamb korma aka Mutton korma with this authentic recipe. This uncomplicated crowd-pleasing dish has tender & succulent pieces of lamb/ mutton simmered in an amazingly delicious and super flavourful gravy. Serve this incredibly tasty lamb korma over fluffy basmati rice, Jeera rice, Turmeric Rice or with flatbreads like Garlic Butter Naan, roti or Plain Paratha. Extend your carte du jour with a Cucumber Raita, Biryani & Halwa for a luxurious feast.

Lamb Korma

Korma is a popular Mughlai dish, from the Indian Sub-continent where meat is slow cooked with spices, onions, yogurt, nut or seed paste. The word "korma" is derived from the Urdu word "qorma" meaning "braise".

Though the proper name suggests "braised", in that location are numerous versions of making it across the Indian Sub-Continent. North Indian and Pakistani recipes use brown onions and yogurt to make a korma, while the South Indian kurma is made with coconut milk.

This lamb korma is made in the Due north Indian style using ingredients like onions, yogurt, ghee and spices that yield a rich and delicious dish. Gilt onions also known equally fried onions or brown onions along with yogurt form the base of this mutton korma.

Wearisome cooking lamb helps release all of the juices from the bones and makes this dish gustatory modality amazingly delicious. While the yogurt tenderizes the meat, the effluvious Indian spices infuse all of the wonderful flavors.

So Ingredients like nuts, seeds, coconut milk and cream are not required hither.

More than Mutton Recipe
Rogan Josh
Mutton Curry
Mutton Biryani
Lamb Keema
Mutton Kebab

How To Make Lamb Korma (Stepwise Photos)

Preparation

one. Transfer cleaned and rinsed mutton to a heavy bottom pot. Add together in all of the whole spices – cinnamon, cardamom, blackness cardamoms and cloves.

ii. Next add in spice powders – blood-red chili powder, coriander powder, turmeric and salt.

iii. Fresh ground ginger & garlic paste is best for this recipe. Add together in 1 tbsp paste.

4. Transfer thick curd or yogurt. Then throw in a slit dark-green chili and crushed pepper corn. I use the Thai or Indian chilli here.

5. Mix well and marinate. Cover and keep refrigerated for at least two to 3 hours. I usually leave it in the fridge overnight. Resting the meat longer yields succulent and tender meat in your korma. Also longer resting time cuts down the cook time.

Make golden onions

6. Meanwhile wash and piece three medium sized onions very thinly. Separate the layers of onions. You may shallow fry or deep fry the onions to your convenience. I show you both the ways here for easy understanding. Cull one of the options.

Choice 1 – To Shallow fry, rut 3 to four tablespoons of ghee in a heavy bottom pan. Spread the onions as shown in the picture and let them fry uniformly.

Proceed stirring in between and fry until the onions are gold simply not burnt. Note that burnt or over fried onions will taste bitter.

This is the correct phase at which they demand to exist taken out from the ghee.

Selection 2 – Deep fry in hot oil on a medium flame until uniformly gold but non chocolate-brown. Drain them on a kitchen tissue until cool. You tin likewise make this a day ahead. I used about 1 cup of fried onions. Please do not employ store bought fried onions made in Vanaspati or vegetable oil.

7. Transfer the golden onions to a blender.

8. Pulse it several times to brand a coarse powder or paste. Don't worry if you get a paste every bit it depends on the fats captivated. If information technology is too petty for your grinder, only add a few tablespoons of h2o or yogurt to help blend it.

Make Lamb Korma

9. When you are most to begin cooking, transfer the same ghee (in which nosotros fried the onions) to the pot. You can likewise practise it the other way by transferring the marinade to the ghee pan.

10. Begin to saute the mutton for at least 10 mins.

11. Past this time, the marinade turns runny every bit the yogurt and mutton lets out water. Cook covered on a depression to medium rut for at least 30 mins.

12. Later 30 mins, put in the crushed fried onions. Then pour two cups of hot h2o. You tin can apply more water as needed.

thirteen. Mix well.

Irksome cook mutton korma

14. Encompass and cook until the mutton turns soft. Proceed stirring in betwixt to prevent the fried onions from burning.

15. When the mutton is nearly cooked, put in mace and nutmeg powder. If y'all do not have, simply skip them.

xvi. Continue to cook stirring occasionally until the mutton is done completely. The mutton should fall off the os when information technology is cooked completely. The meat is soft, juicy and succulent.

17. Add in kewra h2o (optional). If y'all do not like you tin just skip information technology and add ¼ tsp of cardamom powder.

18. The consistency of the korma is thick. The oil separates and floats on top.

Mutton korma tastes best after resting it for at least an hour. I usually serve subsequently two hours.

Pro Tips

• Good quality lamb meat or mutton, whole spices, garam masala and ghee are the fundamental contributors to a flavorful mutton korma.
• It is the quality of the meat that matters the most so purchase fresh cut lamb or at least cut on the same solar day.
• Patience is the next big matter needed for a proficient mutton recipe. Always make sure and cook it on a low to medium flame. Meat cooked on high heat always turns hard.
• Ever marinate the mutton as this process helps to tenderize and heighten the flavor of the meat. The longer it rests the more delicious & tender it turns out. You can also marinate the previous night & air-condition. Ensure it comes to room temperature before yous begin to cook.
• Traditionally ghee was the preferred fats to cook korma. But if you do not have it then just become alee using oil.
• The fried onions is the star of any korma recipe, so always brand them at home. You can also make it ahead and refrigerate in a drinking glass jar. Avoid store bought fried onions fried in vanaspathi or vegetable margarine as information technology ruins the entire dish.
• This recipe can be made in a slow cooker & instant pot. Slow cooking the lamb korma brings out the flavors of the lamb and also makes the gravy rich. So do not cook mutton korma in a rush.
• Lamb korma can exist made alee and refrigerated. This flavour & taste of the korma enhances the side by side day.
• Avert using sour yogurt and use fresh. I use homemade fresh yogurt.

Related Recipes

Recipe Card

for marination

• ▢ 500 grams mutton or lamb
• ▢ 1 loving cup yogurt (thick curd)
• ▢ 1 tablespoon ginger garlic paste fresh
• ▢ ½ teaspoon table salt (adjust to gustatory modality)
• ▢ 1 teaspoon red chili powder (use as needed)
• ▢ i tablespoon coriander pulverization (ground coriander)
• ▢ ¼ teaspoon turmeric (haldi)(optional)
• ▢ 1 green chili paste or slit

Whole spices (or use i½ tsp garam masala)

• ▢ 4 to 6 cloves (laung)
• ▢ 2 inch cinnamon piece (dalchini, refer notes)
• ▢ 6 light-green cardamoms (elaichi)
• ▢ 2 pocket-size black cardamoms (badi elaichi)
• ▢ ½ teaspoon pepper corn lightly crushed black pepper

Other ingredients

• ▢ iii medium onions thinly sliced or use 1 cup fried onions
• ▢ three tablespoons ghee (clarified butter or oil)
• ▢ 2 cups hot water Use more if needed

Optional (for authentic flavors)

• ▢ ane strand mace (javithri , refer notes)
• ▢ 1/8 teaspoon ground nutmeg (jaiphal powder, refer notes)
• ▢ 1 teaspoon kewra water (or ¼ teaspoon cardamom powder)

Marination for mutton korma

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  Wash the mutton well and bleed the water. Put information technology in a a bowl for marination.

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  Side by side transfer all the spices – coriander powder, ruby-red chili powder, turmeric & garam masala. (or whole spices – cinnamon, cardamoms, black cardamoms, pepper and cloves)

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  Add together ginger garlic paste, green chilli, salt and yogurt.

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  Mix all of these and cover it. Keep this for marination for at least ii hours to overnight in the fridge.

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  The marinade works as a tenderizer. So longer the lamb meat is allowed to residue the more tender information technology turns.

How to make lamb korma

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  Heat ghee or oil in a wide heavy bottom pan or pot.

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  Separate the layers of onions and slide them to the hot oil or ghee.

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  Fry them until deep golden stirring oftentimes. The onions must exist uniformly browned without called-for. This may take about viii to 10 mins.

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  Cool these completely and pulse them coarsely in a blender. Exercise not over blend as they begin to release lot of oil. If your grinder is unable to grind, yous may add 2 tbsps of water or yogurt to help grind. Fix this aside.

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  To the aforementioned pan, add together the lamb marinade and mix information technology. Begin to saute on a medium heat for about ten mins.

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  Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.

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  After 30 minutes of cooking the mutton, add the crushed fried brown onions.

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  Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may accept nearly 1 hour or more.

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  Add together mace and nutmeg at this phase (optional). Continue to cook until the mutton falls off the bone easily.Optional – Add kewra water at this stage. Mix and turn off.

• ▢

  Allow lamb korma to rest at least for a hr to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

Apply spices with caution. Using a lot will alter the flavors of the dish and can exit a overpowering flavor to your dish. You can sentry the video for more details.

• The recipe requires just 2 inch piece of cinnamon (unmarried layer). It is not a ii inch stick. If your cinnamon is newspaper thin like ceylon cinnamon, then you may use 2 layers of 2 inch length.
• ane strand of mace is simply a thin unmarried strand. Using a lot will make the korma gustatory modality bitter.
• 1 big pinch of nutmeg is what is used here.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photograph instructions and tips above the recipe card.

Nutrition Facts

Lamb Korma | Mutton Korma

Amount Per Serving

Calories 550 Calories from Fatty 387

% Daily Value*

Fat 43g 66%

Saturated Fatty 21g 131%

Cholesterol 128mg 43%

Sodium 461mg twenty%

Potassium 570mg 16%

Carbohydrates 16g v%

Fiber 3g 13%

Sugar 7g viii%

Poly peptide 25g l%

Vitamin A 238IU five%

Vitamin C 11mg 13%

Calcium 138mg 14%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie nutrition.

© Swasthi'southward Recipes

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Source: https://www.indianhealthyrecipes.com/mutton-korma-recipe/

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