Mutton Korma
Indian Cuisine
Kerala’s rich trading history brought together Arab, Mughal, and Persian influences, which seamlessly blended with local ingredients to create dishes like Mutton Korma. This dish, traditionally served during weddings and feasts, is a slow-cooked mutton curry in a cashew and coconut-based gravy, delivering an unforgettable, creamy texture.
PREP TIME
20 minutes
TOTAL TIME
1 hour
SERVES
6 Portions
Ingredients
1.
Mutton – 1 kg, cleaned
2.
Coconut oil – 2 tbsp
3.
Onions – 4, thinly sliced
4.
Ginger-garlic paste – 1 tbsp
5.
Green chillies – 4, slit
6.
Coriander powder – 2 tsp
7.
Black pepper powder – 1 tsp
8.
Coconut – 1 cup, grated
9.
Cashews – 15, soaked in hot water
10.
Tomatoes – 2, chopped
11.
Garam masala – ½ tsp
12.
Coriander leaves – ½ bunch
13.
Salt – to taste
Direction
Step 1
Heat coconut oil in a pressure cooker. Add sliced onions and sauté until soft and translucent.
Step 2
Add ginger-garlic paste and green chillies. Stir for a minute until fragrant.
Step 3
Mix in coriander powder and black pepper powder, sauté for 2 minutes. Add mutton, salt, and ½ cup water.
Step 4
Close the lid and pressure cook for 3 whistles or until the mutton is tender.
Step 5
Grind grated coconut and soaked cashews with the soaking water into a smooth paste.
Step 6
Add the coconut-cashew paste to the cooked mutton. Stir in garam masala and chopped coriander leaves. Bring the curry to a gentle boil.
Step 7
Stir in chopped tomatoes, turn off the heat, and let the curry sit for 10 minutes to allow the flavors to meld.
Step 8
Enjoy with steamed rice, Kerala parotta, or appam.
Tip
For a deeper flavour, lightly roast the grated coconut before grinding it. This adds a nutty aroma to the curry!
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Shop this recipe
Cuisine
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Mutton Korma
Indian CuisineKerala’s rich trading history brought together Arab, Mughal, and Persian influences, which seamlessly blended with local ingredients to create dishes like Mutton Korma. This dish, traditionally served during weddings and feasts, is a slow-cooked mutton curry in a cashew and coconut-based gravy, delivering an unforgettable, creamy texture.
PREP TIME
20 minutes
TOTAL TIME
1 hour
SERVES
6 Portions
Ingredients
1.
Mutton – 1 kg, cleaned
2.
Coconut oil – 2 tbsp
3.
Onions – 4, thinly sliced
4.
Ginger-garlic paste – 1 tbsp
5.
Green chillies – 4, slit
6.
Coriander powder – 2 tsp
7.
Black pepper powder – 1 tsp
8.
Coconut – 1 cup, grated
9.
Cashews – 15, soaked in hot water
10.
Tomatoes – 2, chopped
11.
Garam masala – ½ tsp
12.
Coriander leaves – ½ bunch
13.
Salt – to taste
Direction
Step 1
Heat coconut oil in a pressure cooker. Add sliced onions and sauté until soft and translucent.
Step 2
Add ginger-garlic paste and green chillies. Stir for a minute until fragrant.
Step 3
Mix in coriander powder and black pepper powder, sauté for 2 minutes. Add mutton, salt, and ½ cup water.
Step 4
Close the lid and pressure cook for 3 whistles or until the mutton is tender.
Step 5
Grind grated coconut and soaked cashews with the soaking water into a smooth paste.
Step 6
Add the coconut-cashew paste to the cooked mutton. Stir in garam masala and chopped coriander leaves. Bring the curry to a gentle boil.
Step 7
Stir in chopped tomatoes, turn off the heat, and let the curry sit for 10 minutes to allow the flavors to meld.
Step 8
Enjoy with steamed rice, Kerala parotta, or appam.
Tip
For a deeper flavour, lightly roast the grated coconut before grinding it. This adds a nutty aroma to the curry!
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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