Mutton Korma Recipe

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Add mutton pieces and salt to a pressure cooker, mixing well to coat evenly. Add enough water to fully immerse the mutton, close the cooker with weight, and cook for about 10 whistles until the meat becomes soft, juicy, and perfectly tender.
   ▶ ≈0:30
2. 2
   Open the cooker and check the cooked mutton. Keep the cooked meat along with its flavorful stock aside for later use.
   ▶ ≈1:02
3. 3
   Add oil to a pan and heat it. Toast cinnamon, cloves, and cardamom until aromatic. Add roughly sliced onion, garlic cloves, chopped ginger, cashews, and green chilli halves. Sauté for about 5 minutes until onions become soft and light golden.
   ▶ ≈1:22
4. 4
   Add freshly grated coconut and lightly roast for about 30 seconds to bring out its flavor. Turn off the heat and transfer the roasted ingredients to a plate to cool completely.
   ▶ ≈1:57
5. 5
   Transfer cooled ingredients to a mixer jar. Add fennel seeds and coriander powder. Grind first without water until partially ground, then add water as needed and grind into a smooth, creamy paste.
   ▶ ≈2:13
6. 6
   Transfer the ground masala paste to a bowl and set aside. In a wide deep pan, heat oil. Add thinly sliced onions and sauté until half cooked.
   ▶ ≈2:39
7. 7
   Add fresh curry leaves and continue sautéing. Pour the prepared masala paste into the pan. Rinse the mixer jar with a little water and add it to the pan, mixing well.
   ▶ ≈2:58
8. 8
   Keep the flame on low and cook patiently for about 5 minutes until the raw smell disappears and the masala starts releasing its aroma.
   ▶ ≈3:17
9. 9
   Add the cooked mutton pieces and the flavorful mutton stock, gently mixing so the meat absorbs the gravy flavors. Taste and adjust salt if needed.
   ▶ ≈3:39
10. 10
    Cover the pan, simmer on low heat for about 10 minutes until flavors meld together. Turn off the heat and serve the creamy white mutton korma.
    ▶ ≈3:52