Mutton Korma Recipe

By | Published | Bakrid, Mutton and Lamb | 8 Comments

Ingredients:
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.

Method:
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste.
Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.
Pour some water, sprinkle salt to taste and boil till the mutton is tender.
Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
Boil for another 10 minutes.
Serve hot, garnished with coconut paste.

Mutton Korma, 4.2 out of 5 based on 9 ratings
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Rating: 4.2/5 (9 votes cast)

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8 thoughts on “Mutton Korma

  1. jiah said on December 22, 2011 at 8:23 am

    very good

  2. indu said on June 16, 2011 at 2:05 pm

    good original recepe

  3. indu said on June 16, 2011 at 2:03 pm

    good recipe

  4. Jabeesha said on September 26, 2010 at 12:18 pm

    Very good

  5. sweetcokco said on March 12, 2010 at 11:02 am

    this is delecious korma

  6. Asha Reddy said on January 10, 2010 at 4:37 am

    Very good.

  7. nilofer hasware said on October 16, 2009 at 2:46 am

    realy excellent

  8. mike123106 said on October 28, 2007 at 11:31 pm

    Very nice recipe, be sure not to heat the oil too hot! (i am a cooking newbie)

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