Nawabi Mutton Makhmali Korma Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it rest for 30 minutes.
• STEP 2.Heat ghee in a pressure cooker and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and cook until they turn golden brown.
• STEP 4.Add the marinated mutton pieces and cook until they are browned.
• STEP 5.Add cashew paste, almond paste, and saffron milk. Mix well.
• STEP 6.Add water and pressure cook for 4-5 whistles or until the mutton is tender.
• STEP 7.Add fresh cream and cook for a few more minutes.
• STEP 8.Garnish with fried onions, chopped coriander leaves, and saffron strands.
• STEP 9.Serve hot with naan or rice.

Cooking Tips

• Marinating the mutton helps to tenderize it and infuse flavors.
• You can adjust the spice level according to your taste preference.
• For a richer flavor, you can add a few drops of rose water or kewra water.

Storage and Serving

• Nawabi Mutton Makhmali Korma tastes best when served hot.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.