Mutton Badami Korma

Name: Mutton Badami Korma
Cuisine: Indian
Ingredients: 500 gms mutton; 1 onion paste; 7-8 cashewnuts paste; 2 onions finely sliced; 1 tbsp ginger paste; 2 tsp garlic paste; 2 tbsp curd; To roast and grind :; 1 tbsp fennel seed; 1.5 tsp cumin seeds; 1 dry red chilli; 6-8 peppercorns; 1 tbsp poppy seed or charmagaz; For the curry :; 1/2 tsp turmeric powder; 1 tsp Kashmiri red chilli powder; 1/2 tsp red chilli powder; 2 green chillies paste; 3 tbsp mustard oil; 1 tbsp ghee; 1 tsp meat masala; 2 tbsp malai or fresh cream; To taste salt; 1 pinch sugar; 1/2 tsp garam masala; 2 green cardamoms; 4-5 cloves; 1 small stick cinnamon; 1/2 tsp Shahjeera; 2 tbsp scraped coconut

Kumkum Chatterjee @cook_12055532

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Mutton badami korma is an unique traditional curry from Awadhi cuisine.Browned onions,nuts,spices, cream,yogurt and kewra complements each other to impart a rich flavourful and exceptional korma recipe.

Kumkum Chatterjee @cook_12055532

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Ingredients

500 gmsmutton
1onion paste
7-8cashewnuts paste
2onions finely sliced
1 tbspginger paste
2 tspgarlic paste
2 tbspcurd
To roast and grind :
1 tbspfennel seed
1.5 tspcumin seeds
1dry red chilli
6-8peppercorns
1 tbsppoppy seed or charmagaz
For the curry :
1/2 tspturmeric powder
1 tspKashmiri red chilli powder
1/2 tspred chilli powder
2green chillies paste
3 tbspmustard oil
1 tbspghee
1 tspmeat masala
2 tbspmalai or fresh cream
To tastesalt
1 pinchsugar
1/2 tspgaram masala
2green cardamoms
4-5cloves
1small stick cinnamon
1/2 tspShahjeera
2 tbspscraped coconut
2 tbsptomato puree
1 tbspcoriander chopped
2-3 dropsKewra essence
1 tbsplemon juice

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Steps

1

Clean and wash mutton.Then marinate it with lemon juice,curd,salt,ginger garlic paste,1 tbsp oil,turmeric and red chilli powder for 2 hours but preferably overnight.Dry roast and grind fennel seeds,cumin,charmagaz or poppy seeds,dry red chilli and peppercorns.Make a paste of 1 onion,cashew nuts or almonds,fresh cream or malai.Scrape coconut.
2

Heat oil and fry the finely sliced onions till crispy brown.Set aside.Pour remaining oil in a pressure cooker and sprinkle half crushed whole garam masala.Add the marinated mutton,tomato puree,dry roasted masalas,coconut scraped, fresh cream,cashew nuts and onion paste and toss all.Fry till oil leaves sides.Add 2 cups water and pressure cook for 10 minutes or till mutton is tender.Add half of fried onion and boil.The gravy should be semi thick.
3

Sprinkle kewra essence when done.Garnish with fried onion and chopped coriander.Serve hot with jeera rice,pulao or any Indian flat bread. Note :2 potatoes quartered,boiled and fried may be added to the gravy but optional.