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nizami mutton korma recipe | gosh ka korma | mutton khorma

 A Traditional Indian dish that is made with special korma masala and fresh garam masala mixed with mutton, yoghurt, nuts and all other spices. It is a flavorful and aromatic curry that is perfect for special occasions like marriage, at the time of Eid 

Course Main Course, Side Dish
Cuisine hyderabadi, Indian, mughal
Keyword mutton khorma, mutton korma, mutton korma recipe, nizami mutton korma
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients

Ingredients for nizami mutton korma:

For garam masala:

  • Cumin seeds - 3/4 teaspoon
  • Coriander seeds - 3/4 teaspoon
  • Cinnamon sticks - 3
  • Cloves - 6
  • Cardamom - 3

For marination:

  • Cleaned mutton pieces - 250 g
  • Turmeric - 4 pinches
  • Salt - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Beaten curd - 1 cup
  • Ginger and garlic paste - 2 tablespoons
  • Ghee - 2 tablespoons

For special korma masala:

  • Peanuts - 1/4 cup
  • Cashew nuts - 1/4 cup
  • Almonds - 1/4 cup
  • Dry coconut pieces - 2 tablespoons
  • Poppy seeds - 2 tablespoons

For korma:

  • Ghee - 1/4 cup
  • Oil - 2 tablespoons
  • Black pepper - 1/4 teaspoon
  • cardamom - 4
  • Green chilli - 1
  • Onion slices - 1/4 cup
  • Bay leaves - 2
  • Cinnamon stick - 1
  • Cloves - 2
  • Water - 1 glass
  • Salt - as required
  • Cream - 1/4 cup
  • Coriander leaves - 1/4 cup

Instructions

Procedure for mutton korma recipe:

Fresh garam masala:

  1. Add 3/4 teaspoon of cumin seeds, 3/4 teaspoon of coriander seeds, 3 cinnamon sticks, 6 cloves and 3 cardamoms in a pan.

  2. Stir and roast for 30 seconds.

  3. Let it cool and transfer it into a blender.

  4. Blend coarsely and set aside.

Marinating mutton:

  1. Add 250 g of cleaned mutton pieces and add the blended masala.

  2. Add 4 pinches of turmeric and a teaspoon of salt.

  3. Also, add 1 teaspoon of red chilli powder and a cup of beaten curd.

  4. Add 2 tablespoons of ginger and garlic paste and 2 tablespoons of ghee.

  5. Mix well until the mutton is well coated with masala.

  6. Cover and marinate for at least 15 minutes.

Special mutton korma masala:

  1. Roast 1/4 cup of peanuts for 2 minutes.

  2. Add 1/4 cup of cashew nuts and 1/4 cup of almonds.

  3. Also, add 2 tablespoons of dry coconut pieces and 2 tablespoons of poppy seeds.

  4. Roast for a minute over a low flame.

  5. Let it cool and take it into a blender.

  6. Pour little water and blend to a fine paste set aside.

Making Korma:

  1. Take a pressure cooker and add 1/4 cup of ghee and 2 tablespoons of oil.

  2. Add 1/4 teaspoon of black pepper, 4 cardamom and 1 halved green chilli.

  3. Add 1/4 cup of onion slices, 2 bay leaves, 1 cinnamon stick and 2 cloves.

  4. Fry until the onion turns golden colour.

  5. Add marinated mutton pieces to medium-high flame and fry for a minute.

  6. Pour a glass of water and mix.

  7. Close the lid and pressure cook for 4 whistles.

  8. Taste and adjust the salt, add blended korma masala paste mix well.

  9. Stir and cook over a low flame.

  10. Cook until the oil separates and the korma thickens.

  11. Switch off the fire and add 1/4 cup of cream mix well.

  12. Take into a serving bowl. Garnish with fresh coriander leaves.

  13. Serve hot with steamed rice or naan or chapati or roti.

Recipe Notes

  • Marinate mutton in curd along with spices for at least 15 minutes.
  • Always add beaten curd for a thick gravy.
  • In korma, Poppy seeds, peanuts and cashew nuts give a rich taste.
  • Cook mutton until it becomes soft.
  • Cook over a low flame until the korma thickens and the oil separates.
  • Switch off the fire and then add cream.