Mutton Korma

Name: Mutton Korma
Prep time: 300 min
Cook time: 45 min
Total time: 345 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 500 g boneless cubed mutton; 0.5 tsp turmeric powder; 0.5 cup plain low-fat yogurt; 2 tbsp oil; 1 onion; 1 inch fresh ginger; 2 clove garlic; 2 tsp coriander seeds; 1 tsp cumin seed; 2 whole red chilies; 1 tsp garam masala powder; 0.5 tsp black pepper; 1 maggi vegetable stock cube; 1 onion; 1 tbsp fresh coriander leaves

Mutton, yogurt and red chilies come together in this South Asian korma, fragrant with turmeric and ginger and cooked in a pan. Finish with fried onions and chopped corriander leaves.

5 hr 45 min · Serves 4 · Medium

Method

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Time: Prep 300 min · Cook 45 min · 345 min total
Difficulty: medium

1
In a large bowl, combine together the mutton cubes with turmeric powder and yogurt. Mix well and allow to marinate for 4 hours.
240 min
2
Heat oil in a skillet. Add the ground paste and stir-fry until the oil floats on top. Add the mutton cubes alongwith the marinade and the stock cube.
3
Stir-cook until the mutton is well-browned. Add a little warm water and cook until the mutton is tender.
4
Garnish with fried onions and chopped corriander leaves. Serve hot with parathas!