1.2 lbs or 500 grams mutton or lamb, bone-in, cut into small sized pieces
1/4 cup cooking oil
2 medium red onions, sliced finely
1/2 cup yogurt
3 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp red chilli powder or paprika
1/2 tsp garam masala
salt, to taste
Turn the instant pot to saute mode and add oil followed by the sliced onions. Fry them until they are reddish brown. Remove from the oil immediately with the help of a slotted spoon. When cool, grind them with the yogurt to make a puree.
In the same oil in which the onions were fried, add the mutton and saute for 2 minutes until the meat is browned.
Add the ginger-garlic paste, coriander powder, chilli powder and garam masala. Sauté for 2 minutes.
Tip in the onion-yogurt puree prepared in step 1 and roast the masala for 10 minutes on medium heat. Add splashes of water to keep the masala from burning. Add 1 cup water when the masala is roasted and cancel the saute mode.
Press the pressure cooking mode on high. Set the timer to 12 minutes and close the lid of the cooker, making sure the steam release handle is in sealing position.
When the timer beeps, release pressure after 12 minutes. Remove the lid and serve warm with hot rotis or naan.
You can make this recipe in a stove-top pressure cooker also. Follow the exact same steps and after 1 whistle, simmer for 10 minutes. Release pressure after 10 minutes and you’re done.
You can also make this recipe in an open pan instead of a pressure cooker, but it’s going to take a lot of time for the mutton to cook. If you prefer to cook in an open vessel, keep an eye on it! Add water at regular intervals to prevent the mutton from drying out. It will take around 45 minutes just for the meat to cook. In total, it will take a little less than 2 hours.
It’s really essential to brown the onions properly. They should not be under-browned or else the korma is going to be a pale brown colour. But if they are over-browned, you’ll have an unappetizing looking, dark curry and it might taste bitter too. To get perfectly browned onions, slice them as fine as you can and fry them on low to medium heat in oil until they turn a warm, reddish colour. Turn off the heat immediately and remove from the oil with a slotted spoon. If you leave them in the hot oil, they will become too dark.
To make ginger-garlic paste, put peeled garlic and ginger (equal amounts) in a blender along with some water and whizz till you get a fine paste. You only need 3 tablespoons for this recipe, so if you have any left over, you can store it in an air-tight container in the fridge. It will keep for a week or two.
Keywords: mutton korma, korma, Indian mutton curry
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