Mutton Korma
A rich and flavorful Pakistani Mutton Korma made with tender mutton pieces slow-cooked in a fragrant yogurt-based gravy with spices and nuts.
Ingredients
- 1 ½ kgmutton (bone-in, cut into pieces)
- 1 cupyogurt
well beaten
- 3 mediumonions
thinly sliced
- 2 tbspginger-garlic paste
- 2 tbsppoppy seeds (khus khus)
- 2 tbspmelon seeds (magaz)
- 6 piecesgreen cardamoms
- 2 piecesblack cardamoms
- 2 stickscinnamon sticks
- 6 piecescloves
- 1 tspblack peppercorns
- 1 tspred chili powder
- 0 ½ tspturmeric powder
- 1 tbspcoriander powder
- 0 ¾ cupghee or cooking oil
- 2 tspsalt
- 2 cupswater
- 0 ½ cupfried onions
for garnish
- 0 ¼ cupfresh coriander leaves
finely chopped for garnish
- 4 piecesgreen chilies
slit
Instructions
Soak poppy seeds and melon seeds in warm water for 30 minutes, then grind to a smooth paste.
Heat ghee or oil in a large pot on medium heat. Add green cardamoms, black cardamoms, cinnamon sticks, cloves, and peppercorns and sauté for a minute until fragrant.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 2-3 minutes until raw smell disappears.
Add mutton pieces and salt. Cook on high heat for 8-10 minutes until mutton changes color.
Add red chili powder, turmeric powder, coriander powder and the prepared seed paste. Stir well.
Add beaten yogurt gradually, stirring continuously to avoid curdling.
Add water and slit green chilies. Mix well.
Cover and cook on low heat for 1 to 1.5 hours or until the mutton is tender. Stir occasionally and add water if needed.
Once cooked, garnish with fried onions and fresh coriander leaves. Serve hot with naan or rice.
