Allahabadi Mutton Korma

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Ingredients

For masala

1 tbsp Coriander seeds.

5 nos cloves

½ tsp black pepper corn

2 nos green cardamom

½ tsp cumin

1 nos black cardamom

1 nos stick cinnamon

Poppy seeds paste

1 tbsp poppy seeds soaked in water

2 tbsp ginger garlic paste

 

For Gravy

2 tbsp mustard oil

2 nos onion sliced

¼ tsp cumin

6 nos cloves

2 nos black cardamom

½ tsp black pepper whole

2 nos cinnamon stick small

2 nos green cardamom

2 nos bayleaf

½ star anise without seeds

1 tbsp ginger garlic paste

1 tsp red chilli powder

250 grams mutton curry cut

4 tbsp curd

1 tsp ghee

Method​ ​

● Roast the coriander seeds in a hot pan, and grind it into fine powder and set aside.

● Roast whole spices and grind it into fine powder and set aside.

● Grind together soaked poppy seeds and ginger garlic paste to a fine paste.

● Heat oil in a thick bottom pan and saute sliced onion till light brown.

● Add whole garam masala and continue cooking till onion turns golden brown.

● Mix poppy seeds paste, add extra ginger garlic paste, coriander powder and red chilly powder and make a smooth paste adding little water.

● Add this paste to the onion and cook till water dries up and oil start coming from the sides.

● Add mutton curry cut, salt and water and allow it to cook for 15 min on slow flame.

● Reduce the flame add dahi to the pan and cook till oil floats on top.

● Add water to the pan and close the lid and cook slowly till mutton leaves the bone.

● Heat ghee in a small pan, add 1 tsp of prepared masala and pour over to the prepared mutton.

● Close the lid immediately and Cook for 5 more minutes.

● Enjoy korma with yakhni pulao or roomali roti.

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