Hyderabadi Mutton Korma with Peanut Butter

Name: Hyderabadi Mutton Korma with Peanut Butter
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 700 gm Lamb Bone-in; 3 Onions thinly sliced; 3 Potatoes cubed; 350 gm Curd; 2 tsp Salt; 2 tsp Ginger garlic paste; 1/2 tsp Turmeric powder; 2 tsp Red Chilli powder; 1 tsp Garam Masala; 3-4 Green Chillies slit; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 2-3 tbsp Charoli Seeds soaked; 1/4 cup Dry Coconut pieces roasted; 2-3 tbsp Peanut Butter; 10-12 Almonds soaked

ZMA @zesty5

#ws3
#cookpadindia
#innovative
#twisttotheoriginalrecipe
#Hyderabadicuisine
#traditional
A very famous Hyderabadi speciality mostly served on any important occasion or for weekend family Dinners or Lunchtime. In this awesome variation or twist by me, I have used Peanut Butter instead of the regular roasted Peanuts.
Isn't that an awesome twist or an innovative idea?
Well! Yes! And it does saves on a lot of time as well as the texture becomes extra creamy and rich. Flavourful Curry at it's best.
It goes well with Baghara Khaana and Naans both. That is why it's a flexible dish on the whole. And everyone prefers it because of it's lovely flavour. It's a non-vegetable dish with Curd, Potatoes, Dry Coconut, Poppy Seeds, Peanuts and Charoli Seeds. And it can be made with both Mutton and Chicken Bone-in. I was short of Poppy Seeds as it's not available in my place of stay and therefore have skipped it. Enjoy this lovely dish with homemade Naans, Rumaali Rotis or Phulkas. For the Rumaali Rotis, you can check my recipe on this platform.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

5-6 servings

700 gmLamb Bone-in
3Onions thinly sliced
3Potatoes cubed
350 gmCurd
2 tspSalt
2 tspGinger garlic paste
1/2 tspTurmeric powder
2 tspRed Chilli powder
1 tspGaram Masala
3-4Green Chillies slit
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
2-3 tbspCharoli Seeds soaked
1/4 cupDry Coconut pieces roasted
2-3 tbspPeanut Butter
10-12Almonds soaked

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Steps

35-40 minutes

1

Clean and wash the Mutton pieces and marinate with all the ingredients mentioned including Curd as well. Keep it aside. Meanwhile deep fry sliced Onions just like we do for Biryanis. Spread it onto a plate. Keep that aside in a freezer for 5 minutes. This way it's crisp and crunchy.
2

Peel and cut Potatoes into medium sized cubes. Also deep fry these in the same Oil until done. This gives a nice flavour as well quickens the cooking process. Make a smooth paste of Charoli Seeds, Almonds and Dry Coconut. Keep it aside. Add the marinated meat to the cooker directly.
3

Also add the blended masala paste with Peanut Butter, Green Chillies and half of the Coriander and Mint Leaves and saute for about 5-6 minutes on a medium high heat. And then add about a cup or two of water and pressure cook for 7-8 whistles or more as required. Let the pressure settle down on it's own before opening the lid. Now add fried Potato cubes and crushed Onions. Onions that were kept in the freezer can be easily crushed with hands. It's a useful tip to remember.
4

As there was Yoghurt in it, there will be much water. Simmer on a low heat for about 15 minutes. Adjust Salt and garnish with Coriander and Mint Leaves both. If required adjust the consistency with some water accordingly and cook on a high heat until the first boil and then reduce the heat to let it simmer for 5 more minutes. Oil should be seen floating on top. The consistency is usually semi thick. It goes well with Bagara Khana and Naans both. Enjoy!

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ZMA @zesty5

on February 15, 2022 21:28

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.