If you are a non-vegetarian and belong to or like North India cuisine, this recipe is GOLD for you!

Authentic Restaurant Style Mutton Qorma (Korma) 

Ingredients

• Mutton – 1/2 kg
• Hung Curd – 1 1/2 tea cups
• Onion, thinly sliced, crisp fried (golden) – 4 large
• Onion-Garlic, coarsely grounded – 1 table spoon
• Whole cloves – 3-4
• Pepper corn (kali mirch) – 3-4
• Cardamom (hari elaichi) – 3-4
• Black cardamom – 2
• Cinnamon stick –  2 inch
• Turmeric – 1/2 tea spoon
• Nutmeg powder – 1/4th tea spoon
• Kewra essence – 3-4 drops
• Red chilli powder – 1 tea spoon
• Salt – As per taste
• Oil – 3-4 table spoon

Method

• Marinate mutton in hung curd, whole spices, dry spices and ginger garlic paste.
• Keep aside for 2 hrs.
• Take oil in thick bottom pan or pressure cooker
• Add the marinated chicken and let it cook oh high flame for 3-4 minutes.
• Lower the flame and let it simmer for 15 minutes with lid on.
• Keep stirring.
• meanwhile crush the crisp fried onion coarsely with hands or run in a blender dry, with out any water. Make sure it remains granulated and does not turn into a paste. This step is the key in the texture of korma.
• Fried onion should look like this.

 

• Check the simmering mutton. Most of the water from curd must have evaporated and the masala must have coated the mutton pieces.
• Now, add 1 -1/2  glass of water.
• Bring it to a boil.
• Add crushed or coarsely grounded friend onions.
• Mix well.
• By now the mutton must have become half tender. It will look like this!

• At this moment, you can put the pressure on in cooker or continue to cook with lid covered with out pressure.
• If you are pressure cooking it, lower the flame after two whistles and cook for 10 minutes more.
• If you are cooking with covered lid, keep checking till the mutton becomes tender.
• Once done, add nutmeg powder and kewra drops.

Mutton korma, restaurant style is ready!