Marination for mutton korma
Wash the mutton well and drain the water. Put it in a a bowl for marination. Add cinnamon, cardamoms, black cardamoms, pepper and cloves to the mutton. Next transfer all the spice powders – coriander powder, red chili powder, turmeric along with green chilli & salt.
Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge. The marinade works as a tenderizer. So the longer the mutton is allowed to rest the more tender it turns.
How to make mutton korma
Pour ghee over the marinade and mix it. Begin to saute on a medium heat for about 10 mins. Yogurt and mutton lets out lot of moisture. Let the mutton cook in this for 30 mins.
While the mutton cooks, heat oil for deep frying onions. Separate the layers of onions and slide them to the hot oil. Fry them until golden and crisp stirring often.
Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil.
After 30 minutes of cooking the mutton, add this crushed fried onions. Pour 2 cups water and mix well. Cook covered until mutton turns slightly tender stirring occasionaly. This may take about 1 hour or more.
Add mace and nutmeg at this stage. Continue to cook until the mutton falls off the bone easily. Add kewra water at this stage. Mix and turn off. Allow mutton korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 120.6mg||3 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 6.3g|
|Protein 0.9g||1 %|
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Calories per serving: 33
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