Mutton Korma Recipe
Mutton korma is fragrant royal (shahi) preparation of slow cooked lamb/goat meat stew with nuts, spices, brown onions and yogurt. One of the best mutton recipes with stove top and Instant pot pressure cooker instructions step by step.
Servings: 8
Calories: 560kcal
Ingredients
To make mutton korma we need:
- 1 kg Lamb or Goat Meat (mutton on bone) cut in pieces.
- 3 Onions large size, finely Sliced or ¾ cup of brown fried onions
- 250 gms Yogurt whisked well
- 1 tbsp Coriander powder
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- ¾ tbsp Kashmiri red chili powder
- Few drops of Kewda essence
- A pinch of saffron soaked in 3 tablespoons of warm milk
- ¼ tsp Nutmeg powder
- ¼ tsp Mace powder
- 7 tbsp Ghee
- 450 ml Water
Whole spices to dry roast:
- 1.5 inch Cinnamon stick
- 4-5 Green cardamom
- 6-8 Cloves
- 6-8 Black peppercorn
- 1 tsp Poppy seeds
- 10 Almonds or Cashew Nuts
- 2 Black cardamom
Instructions
Preparation of korma masala
- Soak a pinch of saffron in 2-3 tablespoons of milk and keep it aside.
- Dry roast the cashew nuts poppy seeds and whole spices
- Heat 5 tbsps of oil in pan. Then, add 3 large finely sliced onion.
- Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
- Take the onions out onto a plate. You can use the remaining oil with ghee to make korma
- Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions.
- Now, blend it to make a smooth paste. Set it aside
How to make mutton korma on stove top
- Now, heat 5 tbsp ghee in pressure cooker
- Add mutton pieces and fry until they sear to nice golden brown.
- Take the mutton pieces out and reserve.
- Add remaining ghee in the same pressure cooker.
- Now, add ginger paste and garlic paste and fry well for 2-3 minutes.
- Then ground masala-onion paste, coriander powder and red chili powder, mix well.
- Add whisked yogurt and stir until well blended.
- Cook for 3-4 minutes or until oil starts oozing out.
- Then add fried mutton pieces, salt and 450 ml of water.
- Cover and pressure cook until mutton is just tender.
- Then, add saffron milk, kewda essence, mace and nutmeg powder and mix.
- Fragrant mutton korma is ready to serve.
How to make mutton korma in instant pot
- Place the inner pot and switch on the IP.
- Press 'Sauté' mode and wait until it displays 'Hot'.
- Heat 5 tbsp ghee. Add 1 kg mutton pieces and sear the meat on high for 2-3 minutes
- Take the seared meat out on to a plate and set aside. Add remaining ghee in the pot.
- Add ginger and garlic paste. Fry for 30 seconds on normal sauté mode. Stir to avoid it getting stuck at the bottom.
- Add brown onions masala paste, red chilli powder and coriander powder. Stir and cook for minute.
- Add 2-3 tablespoons of water to scrape everything from the bottom
- Then, add whisked yogurt and stir immediately. Cook for 30 seconds
- Add seared meat, salt and 450 ml of water and mix.
- Close the lid of the pot with vent in sealing position. Switch of the sauté mode and press manual/pressure Cook mode. Set the timer to 18 minutes on 'High' and allow it to cook.
- Once the IP beeps, allow the pressure to release naturally for 6-7 minutes and then quick release.
- Switch on the sauté mode on low, add saffron milk, nutmeg-mace powder and kewda, mix and cook for another 1 minute only.
- Instant Pot Awadhi Mutton Korma is ready to serve.
Notes
- Traditionally, korma recipe is made in copper handi, but we can make it in a instant pot and pressure cooker to save time.
- You can make it in slow cooker also.
- You can make mutton korma in oil instead of ghee or use a mix of oil and thee both.
- 450 ml of water is enough too get perfect korma consistency. But of you feel its too thick for your taste., then you can add little more water to it.
Nutrition
Calories: 560kcal | Carbohydrates: 7g | Protein: 22g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 127mg | Sodium: 93mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2.4mg