Mutton Korma recipe Pakistani.

 Mutton kormas recipe Pakistani.

Nutritional value of Mutton Korma

 Mutton Korma is everyone's favorite curry served with bread.  

Nan and is also eaten with rice, usually, Mutton Korma is made on Eid, at weddings, feasts but it is cooked on the special

   occasions like     Eid whether it is Eid al-Fitr or Eid Ul Azha.

Ghee and other spices are used in Korma. 

It is rich in nutrition, apart from fat, the protein in it provides strength and heat to our body. Spices that are used in mutton korma enhance the taste of food, but consuming more of them is not good for health, more spices are harmful.

 Mutton Korma recipe Pakistani.

Ingredients for Mutton Korma

 Ghee: Two cups,

   Two onions:  finely chopped.

Three: small cardamom pods

 And 1 ½ tsp: of ginger garlic paste.

 Tomato: four medium sizes

 One teaspoon: of red chili powder

 Turmeric: half teaspoon

 Large cardamom: two pieces

Salt: one teaspoon

 Kashmiri pepper: half teaspoon

 Two pieces: cinnamon

 Coconut powder: one teaspoon

How to make mutton korma at home?

It is really easy to make tasty restaurants like mutton. korma at home. Now let's get started with Eid special mutton korma at home.

 Mutton Korma recipe Pakistani.

Method

1. first of all, Let's begin by frying some beautifully thin sliced onions in some oil over medium heat, stirring often until they turn a deep golden brown.
2. When onion slices become golden brown take them aside into another plate and keep tissue on that plate in which golden brown onions are transferred.
3. We’ll come back to them later. In the same oil as you fried the onions in, add the mutton, ginger, garlic paste 1 and a 1/2 tb, add spices like cloves, 2 pieces of black cardamom, 3 pieces of green cardamom, 6-7 pieces of black peppercorns, 2 pieces of cinnamon, 1tb of red chili powder, Kashmiri Lal Mirch 1tb and 1tb salt or according to taste and keep frying everything until the mutton no longer remains pink.
4.  the water of the mutton should be dry. Once the color of the mutton is changed, add in the yogurt and pureed cashews.
5.  Fry everything over high heat, stirring constantly. The yogurt and cashews will slowly concentrate into a thick sauce.
6. In about 900ml of water, once the sauce has thickened substantially and the oil has separated around the edges. The mutton should be tender after 1.5-2 hours when it is brought to a boil, then covered and simmered on low for 1.5-2 hours. 
7. During this cooking time, stir the korma occasionally. 
8. Go back to the fried onions we set aside at the end of the cooking time. 
9. Using a pestle and mortar or our hands, we'll crush them now that they are crispy. It's important not to grind them too finely, so we don't use a food processor, which allows us to keep some texture. 
10. After the cooking time has passed, remove the lid and add the crushed fried onions. Put the lid back on and simmer for a further 5-10 minutes. It's okay to add more water at this point if you feel the korma is too soupy.
11. At last, when the korma is ready add coriander powder, and cumin powder mix, and then add 2 drops of kewra water.
12.  mutton korma is ready.
13.  Garnish with blanched almonds and serve hot.

    

     Mutton Korma recipe Pakistani.