Mutton Korma Food

LAMB KORMA

Steps:

• Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.

LAMB KORMA | MUTTON KORMA

Steps:

• Wash the mutton well and drain the water. Put it in a a bowl for marination.
• Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
• Add ginger garlic paste, green chilli, salt and yogurt.
• Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
• The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
• Heat ghee or oil in a wide heavy bottom pan or pot.
• Separate the layers of onions and slide them to the hot oil or ghee.
• Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
• Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
• To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
• Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
• After 30 minutes of cooking the mutton, add the crushed fried brown onions.
• Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
• Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
• Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

MUTTON KORMA

Steps:

• In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
• Mix well and allow to marinate for 4 hours.
• 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.
• Stir-cook until the mutton is well-browned.
• Add a little warm water and cook until the mutton is tender.
• Garnish with fried onions and chopped corriander leaves.
• Serve hot with parathas!

LAMB KORMA

Steps:

• Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.