Hyderabadi Mutton Korma in all it Deliciousness…
Hyderabadi mutton korma, or ghosht ka korma Hyderabadi style, epitomises the rich, diverse, and sophisticated repertoire of meat dishes that characterise Mughlai and Deccani cuisines.
The culinary legacy of the Nizams of Hyderabad incorporates Mughal, Turkish, and Arabic influences along with the influences of the regional Andhra and Telangana cuisines.
The characteristic flavours of Hyderabadi cuisine are coconut, tamarind, and a variety of nuts which are used extensively in most gravy-based dishes. Hyderabadi mutton korma, a culinary marvel of Hyderabadi cuisine, is testament to the Hyderabadi love affair with meat, specifically mutton.
India, mutton delicacies like mutton korma Hyderabadi style are usually reserved for special occasions. This Hyderabadi mutton korma is traditionally served during the holy month of Ramzan and on Id-ul Zuha. But if you are a mutton lover, you do not need an excuse to enjoy this delectable dish anytime. Whether you serve our Hyderabadi korma recipe at the Sunday family lunch, or on special occasions and festivals, you can be sure that your guests will devour this drool-worthy dish in no time. It is utterly delicious and enticing.
Our easy-to-follow recipe shows you how to prepare this yummy Hyderabadi mutton curry recipe restaurant style at home using easily available ingredients. Our recipe is guaranteed to become a firm family favourite
It is rich in proteins from the mutton and is served with any kind of bread, like Hyderabadi naan, pita bread, or with rice items like bagaara khana/pulao or plain rice.
Here is is a simple Mutton korma recipe in 3 simple steps: Marination, masala preparation and finally cooking the korma. Do give it a try, you will love it.
Hyderabadi Mutton Korma is a delicious curry with velvety sauce, and tender cooked meat. It has the perfect restaurant-style gravy that you love to enjoy with bread or naan. Braised mutton is cooked, in a creamy sauce, and nuts add rich flavor and helps thickens the sauce. Hyderabadi mutton korma sauce is made of coconut, yogurt, roasted peanuts, nuts, poppy seeds, and fried onions. It is finely blended and flavored with a mélange of warm aromatic spice. Recreating this popular dish at home may sound complicated, but let me assure you, it is quite simple to make at home. The secret to making a luscious flavored mutton korma is the time! The longer it gets to cook and simmer, the better it is going to taste!
Ingredients for Mutton Hydrabadi Korma
Steps for Mutton Hydrabadi Korma
Mutton Hydrabadi Korma
Ingredients
2 tablespoon Oil
2 piece Cinnamon Stick
1 Black Cardamom
4 to 5 Cloves
1 teaspoon Caraway Seeds
700 grams Mutton
1 tablespoon Ginger-Garlic paste
1 and a half teaspoon Red Chili Powder
1/4th teaspoon Turmeric Powder
1 teaspoon Salt
Half cup Water
4 tablespoon Peanuts
8 to 10 Almonds
4 to 5 Green Cardamoms
1 tablespoon desiccated Coconut
1 tablespoon Poppy Seeds
Half cup Fried Onions
1 Green Chili
Fresh Coriander
1/2 cup Curd
4-5 tablespoon Oil
2 big size Potatoes
1 small Onion
1 tablespoon Ginger-Garlic paste
1 teaspoon Kashmiri Red Chilli Powder
Half cup Water
1 teaspoon Salt
2 cups of Warm Water
Mint and Coriander leaves
Half teaspoon Garam Masala Powder
Steps
Heat 2 tbsp oil in a pressure cooker, add 2 piece cinnamon stick, 1 black cardamom, 4 to 5 cloves, 1 tsp black cumin seeds sauté for half a minute then add 700 grams mutton, 1 tbsp ginger garlic paste fry it on high flame for 3 to 4 minutes then add 1 and a half tsp red chili powder, 1/4th tsp turmeric powder, 1 tsp salt mix it and stir fry for 2 to 3 minutes.
Add Half cup water, cover the pressure cooker lid and cook on high flame till 1 whistle, then on low flame for 3 to 4 whistles till mutton is tender.
Preheat a pan dry roast 4 tbsp Peanuts on low flame for 2 to 3 minutes keep stirring then after 3 minutes add 8 to 10 almonds, 4 to 5 green cardamom, 1 tbsp desiccated coconut, 1 tbsp poppy seeds stir and roast for a minute, keeping mixing continuously as the coconut and poppy seeds get roasted too early so off the flame as the coconut and poppy seeds color starts changing into a light brown.
Allow the spices to cool down. Then add half cup fried onions, 1 green chili, fresh coriander, 1/2 cup curd to the roasted spices and grind all of them into a fine paste.
Heat 4 to 5 tbsp oil in a wok, add 2 big size potatoes, cut into 2 pieces each fry them till light golden in color for 3 to 4 minutes.
Then remove the fried potatoes from the oil and keep aside.
In the same oil add 1 small chopped onion, fry till golden in color, then add 1 tablespoon ginger garlic paste, fry for 2 to 3 minutes on medium flame. Then add 1 tsp Kashmiri red chilli powder fry it for 10 seconds on low flame.
Add the grinded paste along with half cup water, mix it thoroughly till it boils on high flame, then cover and cook on low flame for 15 to 20 minutes keep checking in between, till the rawness of all spices are gone and the gravy turns dry, this is an important step so do it patiently.
After cooking it for 25 minutes, add the boiled mutton from the pressure cooker to this gravy, add fried potatoes, 1 tsp salt mix it well then add 2 cups of warm water to make some gravy mix it, when it starts boiling add chopped mint and coriander leaves, half tsp garam masala powder give a good mix cover and simmer on low flame for 10 to 15 minutes till potatoes are soft and oil floats on top.
Check it after 10 minutes if the potatoes are soft, off the flame or else cook for some more minutes.
Serve hot with naan, parathas, tandoori roti or rice.
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Tips *You can use a bid wok for slow cooking instead of pressure cooker to tenderize the mutton. *Adding potatoes is optional. You can skip potatoes if you do not want them. *Bone-in mutton is preferably used in this recipe as the juices from the mutton bones make the stew more delicious. You can also make it with boneless mutton if you like. * If you want to make it richer then cashews, and chirongi (Charoli) can also be added along with coconut.
