Awadhi Mutton Korma

Awadhi Mutton Korma

 

Servings - 2 - 3

 

INGREDIENTS

Oil - 35 milliliters

Onions - 135 grams

Black cardamom - 2 pods

Cinnamon stick - 1

Green cardamom - 6 pods

Cloves - 6 pods

Black peppercorns - 6 - 7

Cashews - 1 tablespoon

Warm water - 50 milliliters

Saffron - 1/4 teaspoon

Mutton - 750 grams

Ginger paste - 1 tablespoon

Garlic paste - 1 tablespoon

Green chili paste - 1 1/2 teaspoons

Yogurt - 400 grams

All purpose flour - 1 tablespoon

Ghee - 45 milliliters

Oil - 30 milliliters

Salt - 1 1/2 teaspoons

Paprika - 1 1/2 teaspoons

Coriander powder - 1 1/2 teaspoons

Cumin powder - 1 teaspoon

Nutmeg - 1/4 teaspoon

Water - 500 milliliters

Kewra essence - 1/4 teaspoon

 

PREPARATION

  1. Heat 35 milliliters oil in a pan, add 135 grams onions and fry till translucent or until it turns golden brown in color.
  2. Remove it from heat and keep aside.
  3. Take a pan, add 2 pods black cardamom, 1 cinnamon stick, 6 pods green cardamom, 6 pods cloves, 6 - 7 black peppercorns, 1 tablespoon cashews and dry roast for 3 - 5 minutes on medium heat.
  4. Remove it from heat and transfer this into a blender, add the fried onions and blend it into a paste. Keep aside.
  5. In a bowl, add 50 milliliters warm water, 1/4 teaspoon saffron and mix it well.
  6. Soak for 15 - 20 minutes.
  7. In a mixing bowl, add 750 grams mutton, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 1/2 teaspoons green chili paste and mix it well.
  8. Marinate for 15 - 20 minutes.
  9. In a another bowl, add 400 grams yogurt, 1 tablespoon all purpose flour and mix it well.
  10. Heat 45 milliliters ghee, 30 milliliters oil in a pressure cooker, add the marinated mutton in it and mix it well.
  11. Then, add the blended onion paste and mix it well.
  12. Cook for 8 - 10 minutes on medium heat.
  13. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons paprika, 1 1/2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon nutmeg and mix it well.
  14. Now, add the yogurt mixture and mix it well.
  15. Cook for 5 - 7 minutes on medium heat.
  16. Add 500 milliliters water and mix it well.
  17. Cover it with lid and cook until you hear 5 - 6 whistles.
  18. Open the lid and give it a nice stir.
  19. Add the prepared saffron water , 1/4 teaspoon kewra essence and mix it well.
  20. Cover it with lid and cook until you hear 1 - 2 whistles.
  21. Open the lid and give it a nice stir.
  22. Cook for another 3 - 5 minutes on medium heat.
  23. Remove it from heat.
  24. Serve hot.