MUTTON KORMA | Delhi Style | Restaurant Style

In my home every year at the beginning of winter a season of mutton goes on my dad and me make from kebabs to korma to nihari and I love it, this korma recipe is really close to my heart as I have learnt it from my dad I hope you guys like it too and I know when you’ll make it at home it’ll remind you of karim’s mutton korma Delhi J

Ingredients To Make Mutton Korma:

500gms Mutton

*Combination of Whole Spices

** Combination of Ground Spices

1 Cup Thick Curd (strained)

4 Onions (Fried)

1.5 tsp. Salt (or as per your taste)

2 tsp. Rose Water/Kewda Water

1/8 tsp Nutmeg / Jayphal Powder

1/8 tsp Mace / Javitri

4 Cups Water

1 Inch Ginger

1 Green Chilli

6 -7 Garlic Cloves

Few Ginger Juliennes

1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more)

 *Ingredients To Make Combination Of Whole Spices:

7 Black Peppercorns / Kali Mirch

5 Cloves / Laung

1 Cinnamon Stick / Dal Chini

2 Black Cardamom / Badi Elaichi

6 Green Cardamom / Hari Elaichi

**INGREDIENTS TO MAKE GROUND SPICE MIX

3.5 Tbsp Coriander Powder

2 Tsp Red Chilli Powder

½ tsp Tumeric / Haldi powder

½ tsp Cumin /Jeera Powder

INSTRUCTIONS TO MAKE THE RECIPE : 

KEY POINTS:

• Always use small open mouth utensil like a handi or a pressure cooker
• Keep the Mutton for a minimum of 1 hrs in the marination.
• When cooking brown onion paste and the chicken keep the flame to lowest
• Always wait for the fat to come up

ADITIONAL INFORMATION

• If You Don’t Want To Use “GHEE”
• Use a combination of 50 % Ghee (clarified butter) and 50 % vegetable oil
• I would not suggest to make the recipe with out Ghee (you will never have the taste without it)