Let’s Get Cooking brings you this Eid Ul Adha a special, quick, easy, and delicious Mutton Korma Recipe made in a very simple and convenient way that any beginner can make at home. Homemade cooking has never been so easy before and our added visual presentation of this recipe is enough to master this recipe while sitting at home. At this Eid festive you can enjoy restaurant and cafe style cuisine at your home, and cherish your taste buds while grasping the bounties of Qurbani. This recipe has been prepared with balanced spices considering the nature of the event ahead so without affecting your digestive system from unnatural ingredients or spices or gristly meat either. This dish is perfect for lunches & dinners at family get-togethers. Follow this recipe step-by-step and enjoy the flavourful & delicious taste of spiced aroma. Homemade delight at this Eid with our special mutton recipe will definitely cherish you and your loved ones.
We will also bring for our friends and visitors several other event special dishes and food recipes like bhuna hua gosht, mutton fried dish, eid special mutton fried, mutton karahi, beef karahi, dum pukht, chicken korma, Mughlai korma, special Lahori korma, korma lamb, korma sauce, korma curry, korma beef, korma masala, korma chicken curry, korma fish, korma fish curry, korma Kashmiri, korma lamb curry, korma with coconut milk, korma instant pot, korma pulao, mutton korma Hyderabadi, and mutton korma white, mutton Jahangiri korma.
MUTTON KORMA RECIPE
- Mutton: 800 gm
- Ginger Garlic Coriander Paste: 2 tbsp
- Yoghurt: 1 cup (250gm)
- Turmeric Powder (Haldi): ¾ tsp
- Cumin Powder (Zeera): 3/4tsp
- Coriander Powder (Dhaniya): 2tsp
- Red Chili Powder (Lal Mirch): 1-1/2 tsp
- All Spices Powder (Garam Masala): ½ tsp
- Red food color: ¼ tsp (optional)
- Salt (Namak): 1-1/2 tsp or as required
- Onions: 2 big size
- Cooking Oil for frying: ½ cup
- Lemon Juice: 1-1/2 tbsp
- Whole Black Pepper (Sabit Kali Mirch): ½ tsp
- Green Cardamom (Hari Ellaichi): 4-5
- Black Cardamom (Bari Ellaichi): 1
- Cloves (Loang): 6-7
- Cinnamon sticks (Dalchini): 2 pieces
- Some chopped coriander leaves
- Finely chopped ginger
- Some fried onions
- Mix turmeric powder, cumin powder, coriander powder, chili powder, salt, ginger garlic coriander paste, and yoghurt in the mutton. Mix thoroughly and marinate for 30 minutes.
- Thinly slice onions and fry till brown. Spread to cool completely and then grind them. The grinded onion amount will be equal to 4 tbsp.
- Heat the remaining oil and add the whole spices.
- Sauté for a minute and add the marinated mutton.
- Mix well and cook for 4-5 minutes.
- Cover with lid and cook for 15 minutes under low flame.
- Then add the ground onions and mix them well.
- Add 2 cups water (more water can be added if required).
- Add some natural food color, mix, cover and turn to low flame.
- Cook for 30 minutes or until mutton becomes tender and oil separates.
- Add the all spices powder (garam masala), lemon juice and some chopped coriander leaves.
- Dish out and garnish with finely chopped ginger and fried onions.
- Serve hot with roti or naan.