White Mutton korma

By ashina08

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Ingredients

1 kg mutton
2 medium onions peeled and boiled
1 cup yogurt
5-6 black pepper corns
2-3 green cardamons
2-3 cloves
1-2 bay leaves
2 tsp chopped green chilies
2 tsp ginger and garlic paste
1 tsp coriander powder
salt to taste
1/2 tsp white pepper powder
2 tsp poppy seeds
10-15 almonds blanched and peeled
1/2 tsp green cardamon powder
1/2 tsp nutmeg and mace powder
1/2 tsp all spice powder
1 tbsp kewra water
1/4 cup whipping cream
for garnishing
julienne ginger
coriander leaves

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Process the poppy seeds and almonds in a processor. Keep it aside.

Step 2

Heat oil add boiled onion paste, black pepper corns, green caardamon, cloves, mutton, bay leaves. Stir really well until all the water is absorbed.

Step 3

Add chopped green chilies, ginger and garlic paste, coriander powder, salt, white pepper, poppy seeds and almonds paste. Let it cook until meat is tender.

Step 4

Add in yogurt and let is simmer for 10 - 15 minutes on medium heat until oil start floating on top and when it reaches normal consistency add green cardamon powder, nutmeg and mace powder, all spice powder cream and kewra water. Close the heat and serve. Garnish with julienne ginger and coriander leaves.

Serve with tandoori naan or roti.