Kerala Mutton Korma
Servings: 4
Print Recipe
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.
