Hotel Style Mutton Korma
Introduction
This hotel style mutton korma brings authentic restaurant flavors to your home kitchen. As a classic Indian curry, this delicious mutton korma features tender mutton pieces cooked in a rich, aromatic gravy made with nuts, spices, and coconut. The slow-cooking process ensures the meat becomes incredibly tender while absorbing all the wonderful spices.
Summary
This hotel style mutton kurma involves marinating fresh mutton, preparing a fine paste of nuts and spices, and pressure cooking everything together to create a rich, flavorful curry. The result is a delicious mutton korma that’s perfect for special occasions or when you want to impress guests with your culinary skills.
Serving
- Marination Time: 30 minutes
- Active Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 25 minutes
Equipment Needed
- 🥣 Mixing bowls
- 🧂 Measuring spoons
- 🔪 Knife and cutting board
- 🍲 Pressure cooker
- 🧴 Mixer grinder
Ingredients for Mutton Korma
Mutton & Marinade
- 🍖 Fresh mutton pieces – 1 kg
- 🟡 Turmeric powder – 1 tsp
- 🔥 Red chili powder – 2 tsp
- 🧂 Salt – 1 tsp
- 🪨 Rock salt – 1 tsp
Masala Paste
- 🌰 Roasted chana dal – 2 tbsp
- 🌿 Fennel seeds – 1 tsp
- ⚪ Poppy seeds – 2 tsp
- 🥜 Cashew nuts – 6 pieces
- 🥥 Fresh coconut – ¼ cup
- 💧 Water – as needed
Main Curry
- 🫒 Oil – 4 tbsp
- 🍃 Whole spices – bay leaf, cinnamon, cloves, cardamom, star anise
- 🧅 Onions – 3 large, finely chopped
- 🌶️ Green chilies – 5, slit
- 🧄 Ginger-garlic paste – 2 tsp
- 🍅 Tomatoes – 3, finely chopped
- 🌿 Coriander powder – 2 tsp
- 🍃 Curry leaves – for cooking and garnish
Instructions for making mutton korma
Marination
- Take 1 Kilo of fresh mutton pieces, neatly washed, in a bowl .
- To the mutton, add 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, and 1 teaspoon of salt.
- Mix everything well, ensuring these powders coat the mutton pieces nicely .
- Keep the bowl aside and let the mutton marinate for some time.
Masala Paste Preparation
- Take 2 tablespoons of roasted chadal, 1 teaspoon of fennel seeds, 2 teaspoons poppy seeds, and six cashews nuts in a bowl.
- Add some water and soak the ingredients for about 10 minutes.
- After 10 minutes, transfer the soaked ingredients to the mixer jar.
- Add about 1/4 cup of fresh coconut bits to the jar .
- Grind it all once, then scrape off the sides, add some more water, and grind it to a nice fine paste .
- Transfer the finished Masala paste to a bowl and keep it aside.
Sauté the Spices
Take a pressure cooker and add about 4 tablespoons of oil . Add the whole spices: one bay leaf, three small cinnamon sticks, four to five cloves, two cardamom, one star anise, one small piece of stone flower, and one piece of Mace, and sauté.
Cook Onions and Aromatics
- Add about three finely chopped large onions and five slit green chilies, and mix well. Sauté until the onions are a nice golden brown in color, which is important for the right flavor.
- At this stage, add 2 teaspoons of ginger garlic paste and mix until the raw smell is gone.
Add Tomatoes
Add three finely chopped tomatoes and sauté for about 5 minutes until the tomatoes are nice and mushy.
Add Mutton and Seasoning
Add the marinated mutton pieces and mix them all together . At this point, add 1 teaspoon of rock salt and 2 teaspoons of coriander powder . Lastly, add some fresh curry leaves and mix everything well, noting that this gives a nice aroma.
Cook to Absorb Flavors
After 5 minutes, add about 1/2 cup of water and mix everything well.Keep mixing the mutton and cook for about 5 minutes so that it will absorb all the flavors.
Pressure Cook
Cover the cooker with the lid, place the weight, and pressure cook for *five whistles on medium flame.
Release Steam
Once done, turn off the heat and let the steam release naturally . After 10 minutes, you can open the lid the mutton should be cooked perfectly.
Finish the Curry
- Add the ground Masala paste to the curry.
- If you find the curry a bit too thick, you can add a little bit of water and dilute the curry . Cook the curry for 5 more minutes on medium flame.
Garnish and Serve
Garnish the korma with some finely chopped coriander leaves.Gently mix everything well and turn off the heat . The hotel style mutton kurma is ready to be served nice and hot.
“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Hotel Style Mutton Korma”, I want to hear about it. Send me an email directly, and I’ll do my best to help you troubleshoot so your meal turns out perfectly.myhomekitchen333@gmail.com.
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