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"Recipes from an Indian kitchen with a focus on Andhra cuisine. My blog is a humble attempt topreserve our culinary heritage and document traditional recipes"

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Gosht Korma ~ Mutton Curry

The month ofRamzan has inspired me to cook a meat dish with a Nawabi touch. On Sunday, wehad a special meal Coconut rice, Cucumber Raita and Hyderabadi Gosht (Mutton) Korma, aculinary marvel of Hyderabadi cuisine.

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Gosht Korma, Coconut Rice and Cucumber Raita ~ Our Sunday mid day meal

Its not the first time I have prepared Mutton Korma. Infact, Ive blogged the recipe earlier. Each timeI cook it, I tend to tweak the combination of spices that go into its making trying to replicate a flavorthat I once tasted at a friends Id party. This particular recipe comes close to it and is a familyfavorite. Enriched with a paste of fresh coconut-poppy seeds, flavored with aromatic spices, themeat is slow cooked in yogurt till falling apart tender. The mildly spiced, creamy textured Korma haswarm comforting flavors and makes a great side with biryani, pulao, coconut rice and rotis.

Mutton Korma Recipe

Marinatation: 30 mts, Prep: 50-60 mts

Serves 4-5 persons

Cuisine: Hyderabadi

.

Ingredients:

1 kg mutton, cubed, washed

4 cloves

2 elaichi

1 cinnamon stick

1 bay leaf

2 large onions, finely chopped

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5-6 green chillies, slit

1 1/2 tbsps ginger garlic paste

1 large tomato, chopped

salt to taste

1 1/2 tbsps oil

1 1/2 tbsps ghee

3/4 tsp garam masala pwd

chopped coriander leaves for garnish

For marinade:

2 tsps red chilli pwd (adjust)

1 1/4 tbsp coriander pwd

3/4 tsp cumin pwd

1/2 tsp turmeric powder

1 1/2 cups thick yogurt/curd

Make a paste

1 1/2 tbsp poppy seeds, dry roast for 4 mts, soak in water for 10 mts

4 tbsps grated fresh coconut

4 cashew nuts, soak in little water or milk (optional)

1 Add the curd, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, half of the ginger garlicpaste to the washed mutton. Keep aside the marinated mutton for 30-40 mts.2 Heat oil and ghee in a heavy bottomed vessel, add whole spices and bay leaf and fry for fewsecs. Add the chopped onions and fry till transparent. Add the green chillis and remaining ginger-garlic paste and saute for 3 mts. Add the chopped tomatoes and fry for 4-5 mts.3 Add the marinated mutton and cook over medium heat with lid till the water from the meat andyogurt is almost absorbed. Check in between and stir.

4 Add the poppy seeds-coconut paste and salt to the mutton and mix well. Cover and cook for 4-5mts. Add 3 cups of water and salt. Cook with lid on simmer till the mutton is tender and the gravythickens. Add garam masala pwd and garnish with chopped coriander leaves. Turn off heat.5 Serve with pulao, biryani, coconut rice or rotis.

Note:

The cooking time will depend on the quality of mutton used. If its tough meat, it takes longer tocook.

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Mutton Kurma

Gosht Korma ~ Mutton Curry Recipe

Prep time: minCook time: minMain Ingredients:

The month of Ramzan has inspired me to cook a meat dish with a Nawabi touch. On Sunday, wehad a special meal Coconut rice, Cucumber Raita and Hyderabadi Gosht (Mutton) Korma, aculinary marvel of Hyderabadi cuisine.

All images and content on Sailu's Kitchen are copyright protected | Please Ask FirstTagged as: mutton-korma

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By Sailu Sep 15th, 2009 Category: All Recipes, Indian Meat Recipes, Indian Non-Vegetarian Recipes

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29 comments

Leave a message...

Best Community

Mahesh

Hi Sailu - I just like eating but never was interesting in cooking, however you have changed my

mind now...looking at most of you recepies I feel like cooking them and serving than eating...Great

and simple tips...Thanks a lot and keep up the good work..Just to ask can you let me know how to

cook Mutton sukkha masala (with cocunut)?

3

-Azra

Thank u for wonderful recipes.. I tried this Korma n my husband n baby literally licking their fingers.

I am a delhite but my husband is from Bangalore, he likes hyderabadi foods. n whenever i try

somethg from hyderabad i always make mistkes... n he got chance to say "wo taste nahi aaya". but

believe it other day when i cooked this mutton he said, "bilkul ghar wala taste aya hai". He meant

got same taste as his home.. I am really thankful to you. keep posting new n yes famous

hyderabadi dishes.. :)

Smiles n Regards,

-Azra

Nahid

Hi Sailu, I am a great fan of ur food, infact i tried the hyderabadi dum biryani and it was an instant

hit at my home and my husbands office, keep up the good work, today i am trying ur gosht korma

recipe and there is just one question - is it possible to pressure cook the meat instead of slow

cooking and if it will in any way effect the flavour of the recipe, pls advise...

shaista

hi dear,

doing really a gr8 job,i always keep trying your dishes and get lots of compliments.

sam

Good website. Thank you for the recipes. Korma was spicy for my taste, so I added coconut milk at

the end.

beatrice

0

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