The word Korma/ Kurma comes from Mughlai cuisine. It means a royal gravy that is prepared with mutton, chicken, beef etc. The gravy is thick and rich with a little larger quantity of oil in it. Korma can be prepared either spicy or mild. It depends on your taste buds.
Traditionally the Korma was made in a Big Handi, but gradually people adapted woks etc for cooking. I have also seen few cooking in a pressure cooker. Though it saves time and energy but trust me that authentic tastes lacks which you get in slow cooking. Mutton when cooked in slow flame for long long time infuses the taste and aroma well and that gives you an amazing taste.
One amongst many Korma preparations is Adraki Gosht Ka Korma, in which a large quantity of ginger is used that dominates the flavor. Adraki Gosht Korma tastes fabulous when teamed up with Roomali Rotis. Well we enjoyed this delectable delicacy with some hot tawa rotis and steamed rice.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
serving
|
- 1 kg Mutton
- 5 Onions
- 50 gms Ginger
- 1 pod Garlic
- 1 cup curd Thick
- 1 inch Cinnamon
- 4 Cardamom
- 6 tsp Pepper corns
- 4 Cloves
- 2 Bay leaf
- 1/2 Nutmeg - powdered
- 1 tbsp mint Dry - crushed
- 5 Green chillies
- 1 1/2 tbsp Coriander powder
- 1 tbsp Red chilli powder
- 1/2 tsp Turmeric powder
- Salt - as needed
- 1 bunch coriander Fresh
- 1 Lemon
- 1 cup Oil
Ingredients
|
|
- Clean and wash the mutton with running water times. Drain water and keep aside.
- Finely chop onions, cut ginger into fine thin slices, peel the garlic buds and slit the green chillies and keep aside.
- Finely chop fresh coriander.
- Take a thick bottomed wok and heat oil.
- Now add all the whole spices and bay leaf. Let them splutter.
- Add finely sliced ginger and garlic and fry them till golden in color.
- Add chopped onion and fry all together till the onions become translucent and the raw smell goes off.
- Once the onion is nicely done, add thick curd and mutton into it. Mix all together with a big spatula. The curd will leave water, so allow the mutton to cook in that. Simmer the gas flames and close the lid. It may take 20-25 minutes or even more to cook mutton. If you are in a rush u can transfer the entire thing into a pressure cooker and whistle it till the meat gets soft and tender. Later you can again transfer back into the wok for further cooking.
- Once the mutton is cooked in curd nicely, now add coriander powder, turmeric powder, red chilli powder, green chillies, crushed dry mint and mix all well. Let the flames be on medium to high and fry all together till the left over curd water evaporates and the oil starts leaving the sides. You can adjust oil if desired more. Season it with salt as needed.
- Once the mutton acquires brownish color and leaves oil nicely from sides, add little water to make a thick gravy. Close the lid and allow the gravy to cook for few minutes.
- Garnish the mutton korma with freshly chopped coriander and add few drops of lemon juice to it.
Note :
Since it has a large quantity of ginger in it , You will get a bite of ginger that will give an amazing taste to your palate. Hence called as Adraki Gosht.
Serve hot with Rice and Chapati !
