Mutton Korma Curry Recipe

Mutton korma or kurma is very relishing delicacy which can be served with paratha or roti. It is always there in the non-veg section of the Indian menu.

Ingredients:

120 gms ghee
2 large onions, sliced
1 /2 cup desiccated coconut
2 cloves garlic, chopped
1 1/2 tblsp poppy seeds
1/4 tsp ground ginger
4 green chillies, chopped and seeds removed
3 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cumin
500gms lean mutton, cut into 2 1 /2 cm cubes
2/3 cup (150ml) plain yoghurt
lemon juice to taste
1/4 cup chopped, fresh coriander leaves

How to make Mutton Korma Curry:

Heat the ghee and saute the onions until they are a crisp, golden brown. Remove onions and set ghee aside.
Combine onions in a blender or food processor with coconut, garlic, poppy seeds, ginger, chilli, coriander, cinnamon, cloves and cumin, and blend until smooth.
Add spice mixture to the reserved ghee. Cook over low heat for 5 minutes.
Add meat and yoghurt. Bring to the boil, simmer over low heat for 1 hour or until meat is tender.
Remove from the heat, add the lemon juice and fresh coriander.

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