MUTTON WHITE KORMA
Mutton White Korma is a delicious and flavorful Indian dish with roots in Mughlai cuisine. This rich, creamy curry combines tender mutton pieces with aromatic spices and a luxurious cashew-based sauce. The result is an unforgettable feast that's perfect for special occasions or a sumptuous weekend dinner. In this blog post, we will guide you through the steps to create an exquisite Mutton White Korma in your own kitchen.
Calories 250kcal
Ingredients
- 1 Kg mutton, cut into medium-sized pieces
- 1 Cup yogurt
- 1 Cup cashew nuts, soaked in warm water for 30 minutes
- 1 Large 1 large onion, finely chopped
- 1/2 Cup heavy cream
- 2 Tablespoon Ginger-garlic paste
- 1/2 Cup Milk
- 1/2 Cup Ghee (clarified butter)
- 1/2 Teaspoon black peppercorns
- 1/2 Teaspoon Cumin Seeds
- 2 Piece Black Cardamom Pods
- 4 Piece 4green cardamom pods
- 2 Piece 4cloves
- 2 Piece Bay Leaves
- 1 Inch cinnamon stick
- 1 Teaspoon White Pepper Powder
- 1/2 Teaspoon Garam Masala Powder
- Salt, to taste
- Fresh coriander leaves, for garnishing
Instructions
- Marinate the mutton: In a large mixing bowl, combine the mutton pieces with the yogurt. Mix well, ensuring that each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the cashew paste: Drain the soaked cashew nuts and transfer them to a blender. Add 1/4 cup of water and blend until you have a smooth, creamy paste. Set aside.
- Cook the mutton: In a large, heavy-bottomed pot, heat the ghee over medium heat. Add the black peppercorns, cumin seeds, black and green cardamom pods, cloves, bay leaves, and cinnamon stick. Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
- Add the chopped onions to the pot and cook for 5-7 minutes, or until they turn translucent and golden brown. Add the ginger-garlic paste and cook for an additional 2-3 minutes, stirring frequently to prevent sticking.
- Remove the marinated mutton from the refrigerator and add it to the pot. Cook for 10-12 minutes, stirring occasionally, until the mutton is browned on all sides.
- Stir in the prepared cashew paste, white pepper powder, and salt. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Pour in the milk and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the mutton is tender and cooked through.
- Once the mutton is cooked, stir in the heavy cream and garam masala powder. Cook for an additional 5 minutes, allowing the curry to thicken slightly.
- Garnish the Mutton White Korma with fresh coriander leaves and serve hot with your choice of naan, roti, or steamed basmati rice.
