White Mutton Korma 🥩🧄
Ingredients - Marination :
500g Mutton
Salt or as per taste
1.5tbsp Ginger Garlic Paste
1/2 Cup Curd (whisked)
1 heaped teaspoon White Pepper Powder
1tsp Kasuri Methi
Grind to paste :
8 Cashewnuts
8 Blanched Almonds (skin removed)
1tbsp Melon Seeds
1/4 Cup Milk
Ingredients - Korma Gravy :
1/2 Cup Oil
Whole Spices -
1 Bay Leaf
1 Black Cardamom
1 Cinnamon Stick
3 Green Cardamom
3 Cloves
7 - 8 Black Pepper Corns
3 Chillies
1 Onion
1/2 Cup Water to Cook Mutton
1/4 Cup Fresh Cream
1/2 Cup Water for Gravy
Chopped Coriander for Garnish
Method :
1. Add salt, ginger garlic paste, curd, white pepper powder & kasuri methi to mutton. Mix well & Marinate for 1 hour. If you dont have time cook it right away.
2. Grind cashewnuts, blanched and deskinned almonds, melon seeds & milk to a fine paste.
3. Heat oil in pressure cooker. Add whole spices and green chillies. Saute for few seconds.
4. Add finely chopped onion & cook till translucent.
5. Add marinated mutton and cook on medium to high flame for 8 - 8 mins till mutton is slighty brown and oil is separated.
5. Add water and mix well.
6. Pressure cook on high heat till 1 whistle then cook on low flame for 10 mins.
7. Add ground paste and cook till oil separates.
8. Add fresh cream and cook for 2 Mins.
9. Add water for gravy and mix well. Bring to a boil.
10. Garnish with chopped coriander.
11. Enjoy with Jeera Rice, Rumali Roti or Kerala Parotta.
