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Gosht Korma ~ Mutton Curry

Print version of Gosht Korma ~ Mutton Curry

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

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

Its not the first time I have prepared Mutton Korma. Infact, I’ve blogged the recipe earlier. Each time I cook it, I tend to tweak the combination of spices that go into its making trying to replicate a flavor that I once tasted at a friends Id party. This particular recipe comes close to it and is a family favorite. Enriched with a paste of fresh coconut-poppy seeds, flavored with aromatic spices, the meat is slow cooked in yogurt till falling apart tender. The mildly spiced, creamy textured Korma has warm 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

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Ingredients:

1 kg mutton, cubed, washed

4 cloves

2 elaichi

1″ cinnamon stick

1 bay leaf

2 large onions, finely chopped

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 garlic paste 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 few secs. 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 and yogurt 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 4-5 mts. Add 3 cups of water and salt. Cook with lid on simmer till the mutton is tender and the gravy thickens. 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 to cook.

mutton-kurma
Mutton Kurma
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By • Sep 15th, 2009 • Category: All Recipes, Indian Meat Recipes, Indian Non-Vegetarian Recipes

  • srividya

    one of the favourite dishes of all. and also i loved the complete picture of the copper bottom dish! u are very creative!

  • http://zaiqa.net Mona

    That qorma gravy sounds so delicious!

  • http://www.splitpearsonality.blogspot.com Ann

    Oh my – that looks decadent. I didn’t know kormas had coconut in them – I am so bookmarking this. Would love to try it!

  • SI

    Looks great!!! Can you substitute yogurt with anything else as my son is lactose intolerent. Thanks.

    Try with coconut milk. Marinate meat with rest of ingredients except yogurt. Add coconut milk at the time of cooking.

  • http://www.tasteslikehome.org Cynthia

    One day, I will find myself in India at your front door!

  • http://cookingdemystified.blogspot.com hb

    Such a classic recipe. Reminds me of hyderabad!

  • Hima

    its really mouth-watering dish, i just want to know what all spices you use for making that garam masala powder.

    Cardamom, Elaichi and Cloves

  • shailaja

    wow! its wonderful. now i know what to make for my small gathering tomorrow. can you tell me whats the substitute for poppy seeds as we dont get poppy seeds in dubai. if u can tell me by tomorrow i’ll be delighted to make this mouth watering recipe.
    thanks
    shailaja

    You can use cashewnuts/almonds/chironji (saara pappu) if you do not have poppy seeds. About 8-10 almonds or cashews will do or a tbsp of chironji.

  • R.Punitha

    Hi Sailu,

    you are giving fantastic dishes with
    simple ingredients and in simple method.
    Your way of preparation is very very catchy.
    Doing a noble job.
    Thank you Sailu,
    take care, bye…

  • Robert

    Hi Sailu, can you please tell me what elaichi and hing are as Ive never heard of these before. thanks Robert.

    Elaichi = Cardamom and Hing = Asafoetida

  • pr117

    Hi Sailugaru,
    Can we pressure cook the curry after adding poppy seeds paste? Excellent colour. Thanks for the recipe.

    Yes, you can pressure cook when pressed for time. But the meat has to be slow cooked over low flame to achieve that korma flavor.

  • Tarannum

    Excellent post! Perfect hyderabadi mutton curry :)

  • Madhu

    Hi Sailu,

    I have been a big fan of your recipes, but this is the first time i am commenting. Mutton curry looks delicious, will sure give it a try! I wanted to thank you for ‘nuvvulu podi’ recipe, i made it last night and it came out perfect. The fresh smell of it filled our house and we enjoyed it with rice and ghee as you have suggested. Thank you so much !!

  • shailaja

    hi sailu
    the korma came out very well. all thanks to my god first and then to you. it was amazing, i was a bit sceptical cos of the absence of poppy seeds but the result was too good and rich actually. made pudina n coconut rice with the korma. it was fantastic.
    thanks once again and god bless u for the good work u r doing out here
    regards
    shailu

  • Suma

    Hi Sailu gaaru..

    nice recipe as usual…will try this one for sure.
    I saw picture from your blog (Paala Undrallu & Kudumulu – Vinayaka Chavathi Naivedyam)in vasundhara ..eenadu online paper today..19th sep’09.
    wondering if they asked your permission.

    Suma

    No, they have not taken my permission. Thanks for taking the time to inform me, Suma garu.

  • Hyma

    Hello Shailu gaaru – I cooked it today and it was delicious (i didn’t have cashews so i substituted it with almonds), most of all my husband liked it….all thanks to you for sharing this recipe.

  • shaikhmohammed

    wonderful! wow! exactly the way we make at home. this is called korma. really. well done mam keep it up. thanks.

  • http://konasaniskitchen.blogspot.com/ silpa

    Hi sailu garu, nice curry. I used to have this back in India.

    I posted different version on my blog. If u have time please take a look at it.

  • Divya Mathur

    Hi Sailu, Would this recipe also be good with good quality Lamb as in Dusseldorf we get no goats meat? Look forward to your reply.

    Yes, Divya, you can prepare it with lamb as well.

  • http://n33ma-recipeswap.blogspot.com/ n33ma

    Thanks for another wonderful recipe,I made it tonite and we loved it!

  • svrao

    it is excellent. i enjoyed dishes prepared by wife with help of sailus food. thank you very much. now my wife’s preparation is excellent.

  • Anonymous

    I LOVE mutton curry…!!! and mutton biryani is just IRRESISTIBLE..!!!

  • beatrice

    Dear freind,
    Your mutton Korma is fabulous,,Pray and hope it turns out good tate vice as yours,,,, Is the paste(cashew,poppy,) optional or a must for the mutton korma,

    • http://sailusfood.com Sailu

      Yes, poppy seeds and cashews are a must. You can substitute with melon seeds.

  • sam

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

  • shaista

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

  • 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)?

  • 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…

  • -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

  • -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