Mutton Korma: Kerala Style Recipe

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Mutton korma is a delicious gravy that can be served as a side dish. Several cuisines have their own way of preparing mutton recipes. Mutton and chicken are the two most commonly consumed meat items among non-vegetarians. Korma or kurma is a favourite side dish in Pakistan. This non-vegetarian korma recipe originated in Mughal times and became popular gradually.

The taste and flavour of korma comes from the blend of rich spices, yoghurt and mutton. Mutton korma is a rich and spicy food thus prepared on special occasions like festivals or weddings. However, for a change, you can bring a spicy side dish in your meal by trying Kerala style mutton korma. Check out the recipe.

Kerala style mutton korma recipe:

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients

• Mutton- ½ kg (cut into medium sized pieces)
• Onion- 2 (chopped)
• Ginger- 1 inch (chopped)
• Garlic- 5 pods (minced)
• Coconut milk- ½ cup
• Cinnamon- 1
• Cardamom- 3-4
• Cloves- 3
• Fennel seeds- 1tsp
• Poppy seeds- 1tsp
• Coriander powder- 1tbsp
• Turmeric powder- 2tsp
• Cashew nuts- 10-12 (soaked in water and grounded into a paste)
• Black pepper powder- 1tsp
• Vinegar- 1tsp
• Oil- 3-4 tbsp
• Coriander leaves- 1tbsp (chopped)
• Salt- as per taste

Procedure

• Heat 1tsp oil in a frying pan. Season with cinnamon, clove, cardamom, fennel seeds and poppy seeds. Mix it up and cook on low flame for a minute.
• Saute the onions, ginger and garlic for 2 minutes on a high flame. Now sprinkle turmeric powder, coriander powder and mix well. Cook for another 3 minutes. Put the pan off the flame.
• Now grind them into a paste. Wash the mutton pieces, sprinkle salt and add in the pressure cooker with water. Pressure cook for 3-4 whistles.
• Heat 2tbsp oil in a frying pan. Add the ground paste, coconut milk, black pepper and salt. Mix well. Add the cooked mutton with water into the pan. Bring it to boil. Add the vinegar and cashew nuts paste. Mix well till the gravy thickens.

Kerala style mutton korma is ready to eat. Garnish with chopped coriander leaves and serve the side dish hot with rice or rotis.