Awadhi mutton korma Recipe

Name: Awadhi Mutton Korma Recipe
Total time: 105 min
Yield: 4
Cuisine: Mughlai

This is a traditional fragrant and rich Awadhi mutton dish cooked in brown onions, yogurt and nut based gravy. One of the finest royal mutton recipes loaded with rich Mughlai flavours to feast on together with your family.

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Non Vegdiet

1hr 45minstotal

ingredients serves

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Ingredients For Awadhi mutton korma Recipe

0.5 kg kg Mutton cut into
4 Pieces medium onions fried and ground
2 tbsp Ghee
2 tbsp Oil
1 tsp Cumin seeds
1 Pieces Medium onion finely chopped
2 Pieces Bay leaves
4 Pieces Cloves
1 inch Cinnamon
8 Pieces Black peppercorns
4 Pieces reen Cardamom
2 Pieces Black cardamom
2 tsp Ginger Garlic Paste( less of garlic)
1 Pieces green chilli
0.5 cup beaten Curd with 1 tbsp besan
0.5 tsp Red chilli powder
2 tsp Kashmiri red chilli powder
0.5 tsp Turmeric powder
1 tsp Cumin powder
8 g 8-10 cashews soaked a g
1 tbsp Desiccated coconut
to taste Salt
6 tbsp 6-7 strands Saffron Soaked in 2 tbsp warm milk
3 drop s Kewra Extract/ rose water( optional)
1 Tsp Ginger juliennes for garnishing

Directions : Awadhi mutton korma Recipe

STEP 1.The first step is to make fried onions( Barista)-deep fry 4 medium sized onions, finely sliced on a medium flame -till they turn golden brown. Remove with a slotted spoon . Let cool and then add the fried onions to a blender and add 1 tbsp water to make a paste. Marinate the mutton in a mix of beaten curd, and all dry spices- coriander powder, cumin powder, red chilli and turmeric powder along with some salt. Leave for 1hour. Heat oil and ghee in a pressure cooker. Add all the whole spices, sauté till aromatic, add cumin seeds as well, let them splutter and then add chopped onions. Sauté till golden brown. Add the ginger garlic paste and fry for 3-4 minutes. Add the marinated mutton pieces and fry on high heat for 8-10 minutes. ( If not marinated add mutton first , cook for 8-10 minutes and then add the mixture of yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes.) cook till oil separates. Now add the ground cashew paste and desiccated coconut and cook again on low heat for 5-6 minutes. Add 2 cups of water and pressure cook for 3-4 whistles until mutton is cooked well. Remove the cooker from heat and let the pressure release. Add saffron soaked in water and kewra essence/ rose water and mix well. Add more water if required and cook for some more time. Garnish with ginger juliennes & chillies and serve hot.

Nutrition
value

488

calories per serving

39 g Fat24 g Protein10 g Carbs4 g FiberOther

Current Totals

39 g Fat
24 g Protein
10 g Carbs
4 g Fiber

MacroNutrients

Carbs
10 g
Protein
24 g
Fiber
4 g

Fats

Fat
39 g

Vitamins & Minerals

Calcium
124 mg
Iron
4 mg
Vitamin A
47 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
8 mcg
Vitamin B12
3 mcg
Vitamin C
1 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
262 mg
Selenium
5 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted to Easy to Cook Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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