Delhi Wala Korma
Delhi Wala Korma is a Mughlai dish made up of Yogurt and it is one of very calm and creamy recipes. This Mutton Korma is a spicy meat curry, extremely popular amongst Muslims. If you want to prepare Mutton Korma then follow this step by step Delhi Wala Korma recipe!!
[one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg mutton cubed
- l cup chopped onion
- 1-1/2 cups plain yogurt
- 1/2 cup oil or ghee
- 1 tablespoon ginger garlic paste
- 12 green cardamoms
- 8 cloves
- 2 pieces of mace
- 1/2 piece of nutmeg
- 1 cinnamon stick
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon kewra
- 1 teaspoon saffron soaked in a l/4 cup of milk
- salt to taste
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat the oil and fry the onions till they are light golden in colour.
Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace.
Re-heat the oil. Put the cinnamon, ginger garlic paste, mutton pieces and salt. Cook for 15 minutes or until the meat is light brown.
Mix the ground onion mixture with the yoghurt, red chilly powder and coriander powder.
Add this to the meat and let it cook over a low heat till the meat is tender.
If required, add 1 cup of water to make gravy.
Sprinkle the kewra and saffron on it and let it simmer for approximately 5 – 10 minutes till the oil floats on top. Delhi Wala Korma is ready to serve.
- Serve with naan.