Mutton Korma



Mutton – 500 gm cut into small pieces

Ginger-garlic paste – 2 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1/2 tsp

Salt – to taste

Oil – 1 tbsp

Onions – 2 medium chopped

Green chillies – 8 sliced

Curd – 1/2 cup

Coriander leaves – 1  tbsp + 1 tbsp chpped

Mint leaves – 1 tbsp chopped

Grated coconut – 1/4 cup

Water – 1/2 cup

Salt – to taste



Marinate the mutton pieces with ginger-garlic paste, turmeric powder, coriander powder and salt for 30 minutes.  Grind the grated coconut to a fine paste by adding some water.  Heat oil in a pressure cooker and fry the onions till golden brown.  Add the marinated mutton pieces and fry for 5 minutes.  Add curd, green chillies, corinader and mint leaves.  Fry for another 5 minutes.  Add the coconut paste, water and salt (if required).  Pressure cook for 15 minutes on a low flame, after the first whistle.  Simmer till the gravy is thick.  Add coriander leaves and switch off the flame.  Delicious ‘Mutton Korma’ can be served along with porotta, nan, kulcha, chapathi, appam and idiyappam.  Enjoy with your loved ones!