Mughlai Mutton Korma Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add the marinated mutton and cook on high heat until it changes color. Reduce the heat and cook for about 30 minutes until the mutton is tender.
• STEP 5.In a separate pan, heat ghee and add cashews, almonds, and raisins. Fry until golden brown.
• STEP 6.Add this mixture to the cooked mutton along with fresh cream and mix well. Cook for another 5 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Marinating the mutton for a longer time will enhance the flavors.
• Slow cooking the mutton on low heat will result in tender and juicy meat.
• Adjust the spice levels according to your preference.

Storage and Serving

• Mughlai Mutton Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan or microwave before serving.
• Serve the Mughlai Mutton Korma with naan, roti, or steamed rice for a complete meal.