Mutton Korma
Korma is a traditional Pakistani Mutton curry cooked with caramelized onions, almond and spices. This curry is so decadent and flavorful.
Servings: 8
Calories: 785kcal
Equipment
- 1 Pressure cooker or Instant pot optional
Ingredients
- 2.2 lbs lamb or goat meat with bones or 1 KG
- 1 large onion
- 1 cup neutral oil
- 20+5 almonds
- 4+1 cups water
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 cup yogurt
Spices
- 1.5 tsp salt
- 1.5 tsp red chili powder cayenne pepper
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1 tbsp coriander powder
Whole Spices
- 4 green cardamom
- 2 black cardamom
- 2 inch cinnamon stick
Special Garam Masla
- 1 tbsp coriander seeds Note 1
- 1 tsp cumin seeds
- 1/2 tsp whole black pepper
- 1/2 tsp cloves
- 3 inch cinnamon
- 10 green cardmom
- 1/2 nutmeg
- 1 piece mace
- 3 black cardamom
- 1 star anise
Instructions
Special Spice Blend
- To make the spice blend, add all of the ingredients to a pan and dry roast for 2-3 minutes on medium heat.
- Once the spices start changing color, take them off the stove. Let them cool down, and blend to make a powder.
- You only need 2 tsp of this blend. Save the rest of it for later.
Caramelize Onions
- Peel and thinly slice onion.
- Add 1 cup of oil to a pan, add onions, and cook on high heat until onions turn light golden brown.
- Occasionally stir onions for even cooking.
- Take them out on a paper tower.
Cook your Mutton
- Take half of the oil out of the pan and in the remaining oil add green cardamoms, black cardamoms, and cinnamon stick.
- Cook whole spices for a minute and add pieces of mutton.
- Cook on high heat for about three minutes. Change the side and cook from the other side for another three minutes.
- Lower the heat to medium and add ginger and garlic paste. Keep cooking for two minutes.
- Add all of the spices and cook for two minutes on medium heat.
- Add 4 cups of water and let the meat cook on medium to low heat for about 1 hour or until meat is tender. If you are cooking in a pressure cooker or instant pot, add only 2 cups of water and cook for 20 minutes under pressure.
Yogurt Paste
- In a small bowl, add almonds and 1/2 cup of water. Microwave for 1 minute. Take the peels off the almonds.
- To make yogurt paste add yogurt, caramelized onions, and 20 peeled almonds in a blender. Blend it to make a paste.
- Once meat is 90% tender, add yogurt paste and 1/2 cup of water and keep cooking for another 10 minutes.
- Now take the lid off of the pan and cook until oil leaves the masala. It'll take about five minutes.
- Add 2 tsp of the special masala we made earlier.
- Garnish with peeled almonds, and enjoy.
Video
Notes
- To make shadion wala korma, I use my special garam masala mix. If your garam masala doesn't have mace and nutmeg, then add 1/4 tsp of each separately.
- Don't over-brown your onions, once they are light golden take them out of the oil as they will keep cooking once out of the oil.
- You can make this in a pressure cooker or an instant pot.
Nutrition
Calories: 785kcal | Carbohydrates: 12g | Protein: 30g | Fat: 70g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 529mg | Potassium: 605mg | Fiber: 5g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 4mg