Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 4-5 Serving
650 gms Mutton/Lamd
1 large Onion
1½ cup Yogurt
1 tbsp Ginger Paste
10-12 Whole Black Peppers
1" Cinnamon Stick
1 Dried Red Chilli
1 Tej Patta
2 tbsp Oil
2 tbsp Ghee
Salt to taste
1½ tsp Sugar
Salt to taste
- Clean and wash the mutton pieces.
- Make a paste of the onion.
- In a bowl, take the mutton, onion paste, yogurt and the ginger paste. Mix well and marinate for about 20-30 mins.
- Heat a pressure cooker* and add the oil and the ghee.
- Add the red chilli, tej patta, cardamoms (make sure to split it beforehand), whole black peppers, and the cinamon stick (after breaking it to smaller pieces).
- Once their colour changes and flavour starts to emit, take out the mutton piece from the marinade and add it to the cooker.
- Now cook the mutton on medium heat till the pieces are dry and is very lightly fried.**
- Now add the rest of the marinade, sugar and salt according to taste.
- Cook till the gravy comes to a boil, add about ½ cup of water.
- Pressure cook for about 15 mins or until done.*
- Remove the cover of the cooker once cool, check the seasoning and adjust the salt and sugar according to your taste. If you wish to have even lesser amount of gravy, dry it up on high flame before adjusting the seasoning..
*If you do not have a pressure cooker, follow the procedure in a normal heavy-bottomed pan. Cover and cook for about 30 mins instead or till the meat is soft.
**Please note that during this step, one should not fry the muttons too much. If the pieces become too brown or the masalas starts to stick at the bottom, then you'll not get the true colour of korma when finally done. You'll get a reddish coloured gravy, though the korma should be whitish once done.