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Mutton Korma


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Last weekend I had a party in my house. Among all the foods, the main attraction was Mutton Korma. This dish is very rich itself. Always serve this with light rice item. Just give it a try.

Mutton Korma


  • 10-12 with bone mutton pieces.
  • 1 big onion thinly sliced.
  • Ginger and garlic paste 2 Teaspoon.
  • Two green chilies.
  • Salt and sugar.
  • Hung curd 10 Teaspoon.
  • 1 cinnamon stick.
  • 5 green cardemoms.
  • 4 cloves.
  • 1 star anis.
  • Turmeric powder 3 Teaspoon.
  • Cumin powder 2 Teaspoon.
  • Coriander powder 2 Teaspoon.
  • Red chili powder 1 Teaspoon.
  • Kewra water half Teaspoon.
  • Mustard oil 1 Teaspoon.
  • Ghee 4 Teaspoon.
  • Warm water.


  • Marinate the mutton pieces with 2 Teaspoons turmeric,red chilli powder,mustadr oil and salt. Keep aside for 1 hour.
  • Heat some white oil in a pan. Fry thinly sliced onion until golden brown. Remove from the oil and let it cool down.
  • Make a paste of brown onion , 5 Teaspoons curd and two green chilies. Keep aside.
  • Now add all the powder and 5 Teaspoons water in the remaining curd. Stir it very well. Keep aside.
  • Take a pressure cooker. Heat 4 Teaspoons ghee and 1 Teaspoon mustard oil.
  • Add cinnamon stick,cloves,green cardemoms and star anis. Saute it for a minute.
  • Then add the ginger and garlic paste. Fry it for 2 minutes.
  • Add the curd and powder mixture. Cook this on slow flame for 20 minutes.
  • Then add the marinated mutton. Mix it well and cook this for 15 minutes in high flame.
  • Then add brown onion mixture,salt and some sugar. Stir this very well and cook it another 10 minutes.
  • Now add very little water and kewra water. Give it 4-5 whistle or until the meat become tendor.
  • Check the seasoning and turn off your gas.

Your Mutton korma is ready ...
  • Serve hot with pulao, jeera rice, fried rice ...

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