Mutton Korma

I’m not sure whether you’ve noticed… I’ve been updating some very old posts with new pictures and detailed recipes. That’s something I’ve wanted to do for a long time. This being the Tenth year (it’s 10 years of MM, if you’re wondering) and all, I was getting a bit nostalgic ;)

There are very good recipes, some of which need tender loving care in the form of new pictures or detailed instructions. The thing is, when I started blogging I didn’t have much idea about what I was doing (well, it’s more or less the same even now, still…), I didn’t think too much about the way I wrote the recipe or took the picture or sometimes even the absence of a picture.

That being said, it’s not something I look forward to. It’s like doing a revision before an exam. I don’t mind learning something new, there is a thrill in discovering, but going back and redoing it again, not so much of excitement. What I’m trying to say is… I miss the “newness” bit of it and that kinda pulled me back.

However, something that happened a few days back, gave me extra motivation to continue with the old recipes. One of my friends said, her sister wanted her to tell me that she had tried all the Mutton recipes on MM! I was super thrilled to hear that!

Later it got me thinking, that some of the Mutton recipes dates back to the initial days of blogging and it’s not detailed as I liked it to be. I’ve been meaning to make the changes, but as I said, the lack of “newness” held me back.

Being pumped up after hearing the feedback from my friend’s sister, I was more determined to update the old posts. So, the last time I bought Mutton, I cooked this dish again and took step by step pictures and also noted down the recipe in detail.

Btw, thanks a lot to my friend’s sister (you know who you are) for trying out all those recipes.  I was really really happy to hear about it :)

That reminds me, have YOU done any such thing? Tried out all the recipes from here in any particular category? If so, please do share, I’d be more than thrilled to hear about it. If you share the photos with me of the same, you never know, you may even win something ;)

Now, coming to this recipe, I’d like to call this recipe a “universal side dish”. It goes well with almost anything. It has a well balanced flavour, with a hint of coriander standing out. It has a thick gravy and goes well with Jeera Rice, Plain Rice, Ghee Rice, Veg Pulao, Idiayappam, Roti, Parotta, Appam, you name it..

I do hope these step by step pictures and the detailed recipe tempts to you to give it a try.

Happy weekend!

Here is the recipe…

Heat oil in a pressure cooker. Add cinnamon, cloves, cardamom, black pepper and fennel seeds. Fry for 2 mins. Add sliced onion…

Once the onion browns, add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes…

step-2-mutton-korma
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Add coriander and turmeric powder. Mix well and cook for 3-4 mins…

Add poppy seeds (if using) and cook for 2-3 mins. Remove the masala from the gas and let it cool completely. Grind the cooled masala with 1/4 – 1/3 cup water to a smooth paste…


Add salt, vinegar, ground paste and 3/4 – 1 cup water to cleaned mutton and mix well. Pressure cook mutton till it’s done (refer notes)…

Once the pressure drops, open the cooker and mix well. Add cashew paste to the mutton and cook for 3-4 mins…

Add thick coconut milk and mix well. Cook on low flame for 6-8 mins…

Add chopped coriander leaves and mix well…

Recipe adapted From Lakshmi Nair’s recipe

mutton-korma
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Kerala Mutton Korma

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Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4
Author: Maria Jose Martin

Ingredients

  • 1 kg Mutton (You can also use Beef instead of Mutton)
  • 4 med - big Onion ( sliced)
  • 5 Green chilly (slit lengthwise)
  • 1 - 1.5 tbsp Crushed ginger & garlic (each)
  • 1 big piece Cinnamon
  • 4 Cloves
  • 4 Cardamom (bruised)
  • 1 tsp Fennel seeds
  • 1 tbsp Poppy seed (optional, I didnt use)
  • 1 tsp Whole black pepper
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 8-10 Cashew nuts (soaked in warm water for 10-15 mins)
  • Coriander leaves (for garnishing)
  • 1.5 cups Thick coconut milk
  • 2 tsp Vinegar
  • Oil (I used coconut oil)
  • Salt (to taste)

Instructions

  • Heat oil in a pressure cooker. Add cinnamon, cloves, cardamom, black pepper and fennel seeds. Fry for 2 mins. Add sliced onion. Cook till it becomes brown. Add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
  • Add coriander and turmeric powder. Mix well and cook for 3-4 mins. Add poppy seeds (if using) and cook for 2-3 mins. Remove the masala from the gas and let it cool completely. Grind the cooled masala with 1/4 - 1/3 cup water to a smooth paste.
  • Grind the soaked cashews to a smooth paste and keep aside.
  • Add salt, vinegar, ground paste and 3/4 - 1 cup water to cleaned mutton and mix well. Pressure cook mutton till it's done (refer notes). Once the pressure drops, open the cooker and mix well. Add cashew paste to the mutton and cook for 3-4 mins. Add thick coconut milk and mix well. Cook on low flame for 6-8 mins. Add chopped coriander leaves and mix well.
  • Let the curry rest for 20-30 mins, for the flavour to settle in.
  • Serve with plain rice, ghee rice, veg pulao, tomato rice, appam, parotta, idiyappam etc;

Notes

I used Indian mutton for this recipe.
Pressure cooking notes - After the first whistle on full flame, reduce flame to low-medium and cook for 10-12 whistles. Wait for 10-15 mins for the pressure to drop. If the mutton is not cooked well, pressure cook again for 4-5 whistles on low-medium flame.
If you prefer a semi gravy dish, you can stop after adding the cashew paste.

 

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    • Hi Shabs

      Yes its a wonderful recipe. I remember seeing this in your place. Actually its been ages that I had bought mutton at home, may be I should make it sometime soon again :)

      Cheers
      Maria

  • Maria, I made these with soy vegetarian chicken, & its absolutely awesome, a tad bit grainy, but that i believe is due to the cashew nut paste. It tastes superb! Great recipe, thank you sooo much!

  • Hi Maria, I have made this recipe a few times now from your instructions – it is always such a big hit amongst friends and family. Thanks a lot ! gopu

  • Hi Maria

    Great recipes and thank you for posting wonderful recipes:-) My wife just loves your recipes!

    You mention couscous in your instructions but it is missing from the ingredients – any idea how much of this required and also in what form (dry as is or soaked in water first?)

    Thank you, Maria.

    Cherish

    • Hi Cherish,

      Thanks a bunch for the comment. It’s really nice to know that your wife like the recipes posted here.

      About the couscous, I’m sorry it was a mistake. Its actually poppy seed & not couscous. I’ve updated the recipe also accordingly. Thanks for asking about it :)

      Hope you like this curry…

      Cheers
      Maria

  • Hi Maria
    I tried your Chettinad chicken curry from ur blog today.I couldn’t find a comment box there.It came out well.I didn’t use poppy seeds.not available here,in DubaiMy hubby also loveddddd…this curry.Thanks for sharing.I tried ur Mutton korma also.It was awesome…Thanx..

    • Hi Sini,

      Thank you so much Sini :) Yeah, the comment box was fixing, thanks for letting me know about it. I’ve fixed it now. Happy to hear that you liked the Chettinad Chicken and Mutton Korma. Thanks for trying it and and also for sharing your feedback.

      Cheers
      Maria

  • Hi Maria,
    I have been following your food blog for quite some time. You are really good at what you do.
    So for this recipe can I substitute beef for mutton/lamb? I really like the flavor of cashew in most of my thick gravy curries. My family does not eat lamb so I wanted to ask. You used vinegar as one of the ingredients and was not sure if vinegar would go with beef. Please let me know. Thank you so much.
    Regards,
    Simi

    • Hi Simi,

      Thank you very much :) Yes, you can sub beef for this recipe. i wanted to add that in the notes section, but forgot. Thanks for asking me :) Yep, vinegar works well with beef too. Hope you get to try this soon and like it too.

      Cheers
      Maria

  • Hi Maria chechi !
    I have been trying many of ur recipes for last 5 yrs.
    One recipe which I do very often is your coriander chicken curry recipe. It’s simply yummy, easy n perfect for appam, idiyappam etc.

    Now, planning to try a mutton curry recipe today for appam.
    Which one do u suggest ??
    The mutton korma or nadan mutton curry recipe done with fried coconut mixture??

    • Hi Anu,

      Thank you so much dear :) Great to know that you’ve a been long time visitor! Though both recipes are good, my fav is Nadan Mutton curry ;) Hope you will like it.

      Cheers
      Maria

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