Steps to Make Favorite Mughlai Mutton Korma

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mughlai mutton korma. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mughlai Mutton Korma is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Mughlai Mutton Korma is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mughlai mutton korma using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mughlai Mutton Korma:

1. Take 1 kg Mutton
2. Make ready 4 tsp Cashew paste
3. Prepare 250 gm curd
4. Take 8 onions
5. Prepare 5 tbsp dhaniya(coriander) powder
6. Take 1 teaspoon haldi (turmeric)powder
7. Make ready 1 teaspoon red chilli powder
8. Prepare 1 teaspoon kashmiri lal mirch
9. Take 1 teaspoon jeera (cumin)powder
10. Make ready 5-6 Chotti elachi/green cardamom
11. Get 3-4 Moti elachi/Black cardamom
12. Prepare 12-15 Whole kali mirch/black pepper
13. Make ready 5-8 cloves
14. Make ready 1 inch dalchini/cinnemom stick
15. Get pinch kesar/saffron
16. Make ready 1 teaspoon dessicated coconut
17. Get pinch nutmeg powder
18. Make ready 1 teaspoon garam masala
19. Make ready 1 tbsp Kewra or gulab jal
20. Get 2 tsp Ginger garlic paste
21. Get as needed Oil for cooking and frying
22. Get 2/3 cup desi ghee
23. Make ready 1 glass water

Instructions to make Mughlai Mutton Korma:

1. Wash the mutton thoroughly and keep aside
2. Now cut the onions lengthwise and separate by crushing them withyour hands. Now frythem tilll goden brown and keep aside.
3. Now take the curd and to it add dhaniya Powder, haldi powder, lal mirch powder, kashmiri lal mirch powder and jeera powder. Mix well and keep adide.
4. Now add the cashews to the boiling water and on cooling make its smooth paste. Takeout in a bowl and to it add few strands of kesar and dessicated coconut.Mix well and keep aside.
5. Now the onions you fried must have cooled down, sogrind them to a smooth paste in a grinder and keep aside
6. On in a pressure cooker add the ghee and when it is hot to it add chotti elachi, moti elachi, kali mirch whole, cloves, dalchini stick and let it sputter. To it add the mutton and the. Curd paste.Mix well. and at this point also add ginger garlic paste
7. Cover it witha plate and cook it for about 20 minutes on medium flame,stirring it in between. When the ghee begins to floatton the top, add the onion paste and mix well.lett it cook on the medium flame for another 10 minutes.Now close the cooker and pressure cook it till three whistles
8. Lett the pressure vcool down. Open the lid, to it add the javetri, and jaiphal and garam masala, mix well. Add the cashew paste to it. Again mix well. In the end add the kewra /rose water and let it simmer for a minute or twoand then serve hot

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