Mutton korma – Special occasions like festivals and birthdays call for delicious food. Why not make this korma curry, and pair it with naan or rice. A tasty way to impress your guests!
In my opinion, plenty of food, fun and laughter is the recipe for a great celebration. When it comes to party food, I think about the kind of food that you don’t make on a regular basis. I mean, the food that’s reserved for only special occasions.
This mutton korma belongs to this category. I make this only for special party lunches or dinners. Just because I believe great food makes any celebration very special and immemorable. I feel that there’s no better way to celebrate.
This recipe is actually inspired by your favorite, lamb korma. But with a little twist to make it more rich and luscious. Look at the rich, dark gravy? Doesn’t that look awesome? If you have never had mutton korma before, this is one recipe you must try!
There are a few important elements in this mutton korma that makes it super delicious.
First, the onions. Yes, you heard it right. The humble onions that’s always an integral part of any curry is one of the star ingredients in this curry. To be exact, it’s the secret element that gives this dish it’s dark color. Fry the onions until golden and crisp, and then crush it before adding to the curry. It sounds so simple, right? But be careful not to burn them. Burned onions will leave a very bitter taste which can ruin any fabulous dish. So, slice the onions evenly to ensure even cooking.
Second, the mutton. Fry mutton pieces in oil to seal them. This way, all the juices of this tasty meat is locked in resulting in tender, juicy pieces of meat. Plus, it also makes the final dish super flavorful.
Third, the spices and yogurt in this mutton korma. Turmeric, coriander, garam masala, red chili powder and a few dry spices like cinnamon, bay leaf, cloves and cardamom. Well, you already know the amount of flavor spices add to any curry. I don’t really need to explain that! The garam masala is added towards the end of cooking as it acts very quickly and flavor the whole dish in no time at all.
I add yogurt to almost all meat dishes (there are a few exceptions though) for extra flavor. Plus, it gives the meat melt-in-your-mouth kind of texture. And I really love that!
So simple yet so good! Just pair it with your favorite kind of rice, naan or roti. Then eat and enjoy!
Trust me, this mutton korma is always a WINNER.
- 2 tbsp oil
- 2 large onions, sliced
- 800g mutton, cut into bite-sized pieces
- 1 tbsp minced ginger (ginger paste)
- 1 tbsp minced garlic (garlic paste)
- 1-2 green chilies, slit
- 1 cinnamon stick
- 3 cloves
- 1 dried bay leaf
- 4 cardamom pods
- ½ tsp ground turmeric (turmeric powder)
- 3 tsp ground coriander (coriander powder)
- 1 tsp red chili powder
- ¼ cup natural yogurt
- ¼ cup chopped coriander (cilantro) leaves
- 1 tsp garam masala
- Salt to taste
- Heat oil in a large frying pan over medium heat. Add onions, and saute until crispy and golden brown. Drain on an absorbent towel. Leave to cool. Once cooled, crush the onions lightly. Set aside.
- To the same pan, add mutton. Increase the heat to high. Saute for 5-6 minutes or until the mutton pieces are lightly browned. Stir in ginger, garlic and green chilies. Fry again for 2 minutes or until aromatic. Now add cinnamon, cloves, bay leaf and cardamom pods. Saute for a minute. Add turmeric, coriander and red chili powder. Saute for a minute.
- Add yogurt, crushed onion and coriander leaves. Season with salt. Stir in 1 cup water. Cook, covered, for 25-30 minutes or until mutton pieces are cooked through. Add more water if necessary. Add garam masala and heat through.
- Garnish with more coriander (cilantro) leaves.