Mutton Korma Recipe, Gosht Ka Korma, Hyderabadi

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.

Let’s start our Mutton Korma recipe, Gosht Korma, Hyderabadi

Gosht Korma-Mutton or Lamb Korma

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Mutton Korma recipe-Gosht Korma Simple delicious and tasty.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Mutton Recipe

Cuisine Indian

Servings 3 -4

Ingredients

  

• 1 kg mutton pieces
• 2 onions finely sliced
• 1 green chili slit into half
• 1 tbsp ginger garlic paste
• 4 to matoes chopped
• 1 cup yogurt
• whole garam masala 1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder
• 4 tbsp oil
• bunch of mint leaves
• salt to taste

Instructions

 

• Heat oil in a pressure cooker or pan and add green chili, garam masala and onion.
• Fry the onion till brown and add ginger garlic paste.
• Add the mutton and cook till the water has evaporated.
• Mix in yogurt, tomatoes, chili powder, coriander powder and salt and cook till the meat is tender. If cooking in a cooker, wait for 4-5 whistles.
• Add the mint leaves to the gravy and cook for further 5 minutes. Squeeze in juice of one lemon if desired. Serve hot with khichdi, rice or roti.

For video recipe check below