Delicious Mouth Watering Awadhi Mutton Korma Dish recipe...its a Sunday special... Delicious Mouth Watering Awadhi Mutton Korma Dish recipe...its a Sunday special...

Delicious Mouth Watering Awadhi Mutton Korma Dish recipe...its a Sunday special... Featured

Written by  Desh Videsh Jul 05, 2019

Today I am going to discuss about Delicious Mouth Watering Awadhi Mutton Korma Dish recipe...its a Sunday Special...and is one of the best and finger licking mutton recipes to cook and enjoy with family and friends. It is cherished and loved as an authentic moth watering and delicious Awadhi dish which is rich and full of flavors...

It is one dish which was loved by Mughal rulers as well. Lets cook it for a family feast and have a good time enjoying it with rice, roti or naan.

Here’s how I prefer to cook the Delicious Mutton Korma at home...

Sundays are our Mutton treat days and I prefer to try something new every time to add flavors and taste to it as I am much of a mutton lover than chicken. This Sunday, I am cooking this delicious - mouth watering royal Awadhi Mutton Korma.

This korma recipe is not just a common cooked mutton dish, rather its a royal one. Its royal because it is infused with spices like garam masala, red chilli powder, cloves, cardamom, coriander powder, turmeric powder along with dry fruits. Therefore, the overall flavor of this Korma dish is delicious, finger licking and interesting!

Kewra Extract is one of the main ingredient that gives this mutton korma a distinct and unique flavor. Kewra is used extensively in Mughlai cooking and gives a very characteristic after-taste to the biryanis and kormas.

Every time you eat this delicious finger licking Mutton Korma, you feel a combination of rich complex flavors and would love to have some more in your plate. It is mixture of smooth, savoury, subtle and sharp flavors, all at the same time.

 

How to cook best mouth watering Mutton Korma

I prefer to cook 1 kg of mutton at a time as me and my father relish it a lot.

  • Use the best quality Mutton from a trusted butchery. The cut and size of the meat pieces makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.

  • You must cook this recipe on low flame instead of cooking it in a pressure cooker to get the best taste of it, cook it covered on low flame for a time period of 60-70 minutes, this will make the taste very different and delicious.

  • Add not more than 1 glass of water in the pressure cooker before closing it. The mutton will release it’s own water and Korma dish must have a thicker gravy, so water need to be added in balanced quantity only.

  • Yogurt must be added after the mutton is fried well on high heat to sear the meat. This will keep the juices locked in the mutton and it will be very juicy.

  • From my experience I have learned that the color of the fried onions decides the color of the final curry. Onions must be fried on low flame to get better flavor and fry them until they are nicely brown in color.

  • Adding poppy seeds and a few cashew nuts or almonds while grinding the onion paste will make the gravy even more rich in flavor.

  • I always mix some flour in curd to make sure it does not separate while cooking and gives me thicker gravy.

Also check our article on Mughlai Chicken Korma...

Ingredients
To roast and grind to a paste
    4-6 Clove
    1 inch Cinnamon
    6-8 Black Peppercorns
    3-4 Green Cardamom
    2 Black Cardamom
    10-12 Cashew Nuts
    1 cup Browned Onion

For the Curry
    3 tbsp Ghee / 3 tbsp Oil
    1 kg Mutton Curry cut
    4 tsp Ginger Garlic Green Chilli Paste
    1 cup Curd Whisked with 1 tbsp flour    
    2 tbsp Coriander Powder
    2 tsp Kashmiri Red Chilli Powder
    1/2 tsp Turmeric Powder
    1/2 tsp Cumin Powder
    Salt to taste
    12-14 Saffrons Soaked in 2 tbsp water         
    finally 3-4 drops Kewra Extract


Instructions:
To roast and grind to a paste

  • Roast all the whole spices and cashew nuts on low flame until they turn slightly brown and start giving nice fragrance.

  • Add them in a blender along with fried onion and add 1 tbsp water to make a coarse paste.

Cooking Steps:

  • Heat oil or ghee in a pressure cooker.

  • Add mutton pieces and fry on high heat for 8-10 minutes.

  • Add the Onion masala paste and ginger garlic paste and cook for 5 minutes.

  • Now add yogurt with flour, coriander powder, red chilli powder, turmeric powder, cumin powder and salt to taste and cook for 10 minutes.

  • Add 2 cups / 1 glass of water and pressure cook for another 10-15 minutes on low flame so that mutton is cooked well.

  • Remove the cooker from heat and let the pressure release.

  • Add saffron soaked in water and Kewra essence and mix well.

  • Garnish with fresh coriander and serve hot with Naan or Roti.
Last modified on Tuesday, 23 July 2019 12:33

 

 

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