Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serving : 6 to 8 members
Description
Mutton Korma (kurma that’s how we pronounce it as) this is an authentic dish from my moms place. We have so many different gravys and curries made with mutton and chicken and each one must be had with particular dishes only. Each gravy has a different name to it like korma , charu , stew , manja thanni , ottha paalan charu and goes on …. we never have any non vegetarian curries with plain white boiled rice nor do we serve these curries for lunch except for ghee rice we serve korma and coconut rice is served with kaaei charu.But at my Hubby’s place they have just one style of curry made both with mutton and chicken. they use it for every thing possible and have it in all the three meals of a day . At hubbys place , they call their curries as Salna mainly or else aanam. My aunt Thasneem got married to a proper Tamil family who live in chennai but hail from viruthunagar. She had a tough time getting used to their Food habits.
Ingredients
Ingredients | Quantity |
|---|---|
| mutton or chicken | 1 kg |
| ( coriander powder - 10 teaspoons , ginger garlic paste - 2 teaspoons , cinnamon -2 , clove - 2 ) | grind together to a smooth paste |
| big onions | 2 sliced |
| small onions | 15 grind coarsely |
| green chillies | 2 grind coarsely |
| tomato | 2 chopped |
| green chillies | 4 whole |
| curd | 4 teaspoons |
| chilli powder | 1 teaspoon |
| coconut | 1/2 ground to a smooth paste |
| mint and coriander leaves | few |
| cinnamon | 2 |
| clove | 2 |
| cardamom | 2 |
| oil | 4 tablespoons |
| ghee | 4 tablespoons |
| potato | 3 each cut into 4 |
| lime | 1/2 |
| salt | to taste |
Method
- Marinate mutton with ground masala , salt , curd , mint and coriander leaves , whole chillies , 1/2 of small onions , tomato and 1/2 of sliced onions . Set aside for half an hour .
- Heat oil and ghee in a pressure cooker add cinnamon , clove , cardamom, sliced onion , small onion and ginger garlic paste .
- Sauté till brown in colour . Top with chilli powder , coarsely ground green chillies and marinated meat . Stir well till the colour of meat changes and lets out some liquid .
- Add the potatoes . Stir well . Add enough water to cook the meat and pressure cook till meat is tender and cooked through .
- Add the ground coconut and a big squeeze of lime . Mix well and bring to boil and let all the flavours infuse together .
- Then simmer till oil floats on top . Serve hot with ghee rice ( nei choru ) or parrot has .
- No harm in having this with bioiled white rice .
Note
- This korma is mainly served with ghee rice and with kerala parothas only at home . Be experimental and try it with every thing possible .
