Mutton Korma recipe or the Gosht ka Korma, Hyderabadi -Step by step instructions to make gosht ka korma or lamb / mutton korma recipe.
Mutton Korma Recipe or Qurma, Hyderabadi has it’s origin from the Mughlai Cuisine. It is traditionally cooked over low heat till the mutton is tender. But with modern day busy life, we tend to use the pressure cooker more often. But the taste of the Mutton Korma recipe, Hyderabadi can never be the same with it.
I have been eating this Mutton Korma recipe for as long as I can remember. Ammi used to make delicious Gosht ka Korma with Khichdi. She used to make the Mutton Korma recipe more often than the Chicken Korma with Khichdi. Chicken Korma was reserved to be served with roti.
She always used to cook on slow fire and didn’t use the pressure cooker until much later. Well, no matter what I do, I guess I can never match her taste. A homemade mutton korma recipe is to me, insipid at best.
It’s a quick fix for me when I feel bored to cook. Serving Gosht ka Korma- Mutton Korma recipe with plain rice, or the simple khichdi or the roti. I don’t have to bother about other side dishes or gravies. Almost all regions will have their own version of this Mutton Korma recipe – Gosht ka Korma, Hyderabadi here is my simple way of the recipe. This is the way I was taught to prepare it by Ammi, my mother. No fancy ingredients or masalas (spices) in this recipe.