MUTTON KORMA- BRAISED MEAT IN YOGURT AND SPICES!!!

 

MUTTON KORMA- This popular lamb dish belongs to the Awadhi/Mughlai cuisine and is slow cooked/braised in yogurt,cashewnut/almond paste and spice powders,this quintessential recipe forms a major part of festivities.The almond/Cashewnut paste makes the gravy rich and thick and this is what  differentiates it from regular curries.Serve it with Naans,Pulao,Biryani or plain rice and enjoy.

RECIPE CARD:

PREPARATION TIME:10-15MINS

COOKING TIME:40-45 MINS.

SERVES-4-5.

INGREDIENTS:

• LAMB/MUTTON-500 GMS
• YOGURT/DAHI-200GMS
• ONIONS/PIYAZ-4 BIG(THINLY SLICED)
• TOMATO/TAMATAR- 1 BIG(CHOPPED IN CHUNKS)
• CASHEWNUTS/KAJU-10-15 NO
• RED CHILLI POWDER/LAL MIRCHI-1 1/2 TSP
• TURMERIC POWDER/HALDI-1/2 TSP
• GINGER AND GARLIC PASTE/ADRAKLASSAN-2 TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL/GHEE- 3 TBSP
• BAY LEAVES-2 NO
• BLACK CUMIN SEEDS/SHAHJEERA- 1/2 TSP
• CORRIANDER LEAVES/DHANYA-1/4 CUP(CHOPPED FINELY)
• SALT TO TASTE

COOKING METHOD:

• CLEAN THE MUTTON ,TRIM ALL THE EXCESS FAT AND WASH THOROUGHLY.
• MIX IN THE MUTTON 1/2TSP CHILLI POWDER,1 TBSP GINGER AND GARLIC PASTE,1/4 TSP TURMERIC POWDER AND SALT AND MARINATE OVERNIGHT OR MAXIMUM 2HRS.
• BROWN THE ONIONS AND KEEP ASIDE.SOAK THE CASHEWNUTS IN HOT WATER.
• MAKE A FINE PASTE OF TOMATOES,BROWN ONIONS,CASHEWNUTS.
• BEAT THE YOGURT AND MIX IN THE GROUND PASTE.
• IN A DEEP PAN PUT OIL/GHEE,WARM IT UP ADD BAY LEAVES AND BLACK CUMIN SEEDS.
• ADD THE GROUND PASTE,CHILLI POWDER,GINGER AND GARLIC PASTE,TURMERIC POWDER AND COOK TILL OIL LEAVES THE SIDE.
• PUT THE MUTTON AND BRAISE IT FOR 2-3 MINS,ADD 1/2 CUP OF WATER COVER AND COOK ON A SIM FLAME 30-35 MINS TILL MEAT IS TENDER.
  
• ADD WATER (ACCORDING TO THE DESIRED GRAVY CONSISTENCY), CORIANDER LEAVES AND GARAM MASALA.COVER AND COOK FOR ANOTHER 2 MINS.
• SERVE HOT.