Delightful Hyderabadi Mutton Korma
Hyderabadi Mutton Korma is a rich and flavorful dish from the royal kitchens of Hyderabad, India. This slow-cooked delicacy is made with tender mutton pieces simmered in a creamy, aromatic gravy, infused with a blend of traditional spices and herbs.
Ingredients
- 500g mutton, cut into pieces
- 1 cup yogurt
- 2 onions, finely sliced
- 1/4 cup ghee (clarified butter)
- 1/2 cup cashew nuts, soaked in water
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 1/4 tsp saffron strands, soaked in 2 tbsp warm milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the mutton pieces in yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt for 1 hour.
- Heat ghee in a heavy-bottomed pan and sauté the sliced onions until golden brown.
- Add the marinated mutton and cook until the meat is browned.
- Grind the soaked cashew nuts into a fine paste and add it to the mutton.
- Add garam masala, ground cardamom, and saffron-infused milk. Mix well.
- Cover and cook on low heat until the mutton is tender and the gravy is thick.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 28g
Supplies
Heavy-bottomed pan Grinder or food processor Cooking spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Hyderabadi Mutton Korma hot with naan or steamed rice.
Tips & tricks
For a richer flavor, you can also add a tablespoon of rose water to the korma during the final stages of cooking.
Cost
$25