Mutton Korma Masala

Mutton Korma Recipe

Here's a basic recipe for Mutton Korma, which you can customize according to Roopak's style or your preferences:

Ingredients:

• 500g Mutton, cut into pieces
• 2 Onions, finely chopped
• 2 Tomatoes, finely chopped
• 2 Tablespoons ginger-garlic paste
• 1/2 Cup yogurt
• 1/4 Cup cashew nuts, soaked in water for 30 minutes
• 2 Tablespoons oil or ghee
• 2-3 Green cardamom pods
• 2-3 Cloves
• 1-Inch cinnamon stick
• 1 Bay leaf
• 1 Teaspoon cumin seeds
• 1 Teaspoon coriander powder
• 1/2 Teaspoon turmeric powder
• 1/2 Teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Instructions:

• Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until fragrant, about 1 minute.
• Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
• Add chopped tomatoes and cook until they become soft and mushy.
• Meanwhile, grind the soaked cashew nuts into a smooth paste using a little water.
• Once the tomatoes are cooked, add mutton pieces to the pan and fry until they are browned on all sides.
• Add turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the mutton with the spices.
• Add the cashew paste and yogurt to the mutton. Stir well to combine.
• If using a pressure cooker, add about 1/2 to 1 cup of water, depending on how thick you want the gravy to be. If using a regular pan, add enough water to cover the mutton pieces. Adjust the salt if needed.
• Cover the pressure cooker and cook for about 5-6 whistles or until the mutton is tender. If using a regular pan, cover and cook on low heat until the mutton is tender, stirring occasionally.
• Once the mutton is cooked and the gravy is thickened, remove from heat.
• Garnish with fresh coriander leaves before serving.
• Serve hot with naan, rice, or roti.