With Eid-u-Adha around, here is one royal recipe which can be made easily. Korma was a popular curry amongst the Nawabi & Nizams. The creamy texture of the gravy and the soft succulent meat pieces makes it the most loved curry to all. I love making korma because it’s a hassle free process. Even you should try it once. Here’s my take on this fingerlicking korma recipe
Korma lovers in the house, give a cheer.
MUTTON BADAMI KORMA
Check out the video recipe bere
1. 1kg. Mutton on bone, 1 tsp salt, 2 heaped tablespoon ginger garlic chilli paste(10-12 garlic cloves, 1 inch piece of ginger & 2-3 green chillies) , 1/2 cup of raw papaya and 1 cup thick curd. Keep aside to marinate for 1 hour(if keeping on kitchen counter) or 2 hours if in refrigerator.
Overnight marination in refrigerator is always best.
2. Slice 2 onions and fry them crisp. Drain on absorbent paper. Once they cool, crush or grind them.
3. In the same pan take 3-4 tbsp oil, add whole spices(elaichi, zeera, tejpatta, badi elaichi, Kali mirch, dalchini,etc). Saute for 30 seconds.
4. Now add marinated mutton pieces and bhuno till they change colour. In the left over marinate add dry spices(haldi 1/2tsp, Kashmiri all mirch 1 tbsp, dhaniya pwd 2 tbsp, zeera powder 1 teaspoon).
Mix and add to the mutton. Cook till the the oil starts to separate from the mutton.
5. At this stage add 750 ml(2&1/2 glass) warm water. Bring it to boil. Then lower the flame. Cover and cook until mutton if almost cooked.
Roast 15-20 almonds and powder them.
6. Add the roasted almond powder, rushed brown onions and 1 tbsp garam masala powder.
7. Mix and cook for 5-7 minutes. Serve with naan/roti and rice.