Hyderabadi Korma Recipe

By | Published | Mutton and Lamb | No Comment

Lamb – 500 gms, cut into 1 1/2 inch pieces
Ghee – 1/2 cup
Potatoes – 3, peeled and quartered
Green Cardamoms – 5
Cloves – 5
Cinnamon – 1 inch stick
Onions – 3, finely sliced
Ginger Garlic Paste – 1 tblsp
Turmeric Powder – 1/4 tsp
Curd – 1 cup
Red Chilli Powder as per taste
Water – 3 cups
Saffron – 1/2 tsp, soaked in 1 tsp milk
Salt as per taste

Grind Together for Almond Masala:
Shah Jeera – 1 tsp
Chironji – 1 tsp
Almonds – 8, peeled
Poppy Seeds – 1 tsp
Dry Coconut – 1 inch piece

Grind Together for the Hara Masala
Mint – few sprigs
Coriander Leaves – 1 bunch
Green Chillies – 4
Salt as per taste

1. Heat ghee and fry potatoes.
2. Remove from pan.
3. In the same ghee, fry cardamoms, cloves and cinnamon.
4. Fry onions till golden brown.
5. Add ginger, garlic and turmeric.
6. Fry together till garlic loses its raw smell.
7. Add curd mixed with red chilli powder.
8. Saute well.
9. When ghee gloats to the surface, add lamb and suate on high flame till well browned.
10. Add ground almond masala and cook, sprinkling a little water so it does not stick to the pan.
11. Cook on a medium flame.
12. Add salt and hara masla.
13. Add 3 cups of water after ghee surfaces again.
14. Allow lamb to cook.
15. When meat is almost cooked, add potatoes and saffron.
16. Simmer for about 15 to 20 minutes till the meat and potatoes are done.
17. Serve with rice or roti.

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