How to make Mutton Mirch Korma -
Remove the seeds from the Kashmiri red chillies and they add a lovely colour but reduce the spiciness in this delightful mutton korma
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton on the bone, Kashmiri red chillies (काशमीरी लाल मिर्च)
Cuisine : Kashmiri
Course : Main Course Mutton
For more recipes related to Mutton Mirch Korma checkout Mutton Curry, Kolhapuri Sukha Mutton. You can also find more Main Course Mutton recipes like Dahi Kheema Jungli Laal Maas Malvani Masala Kyma Curry
Mutton Mirch Korma Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mutton Mirch Korma Recipe
Mutton on the bone cut into 1½-inch pieces 800 grams
Kashmiri red chillies 15
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Green cardamoms 3
Cloves 3
Yogurt 1 cup
Fennel (saunf) powder 2 teaspoons
Cinnamon powder 1/2 teaspoon
Dried ginger powder (soonth) 1 teaspoon
Salt to taste
Coriander sprigs for garnishing
Method
Step 1
Soak the Kashmiri chillies in one cup of hot water for five minutes. Drain, remove the seeds and grind with one cup of water to a fine paste.
Step 2
Heat the oil in a thick-bottomed pan. Add the cumin seeds, cardamoms and cloves and sauté for one minute.
Step 3
Add the mutton and sauté for four to five minutes. Add yogurt and mix well.
Step 4
Add the fennel powder, cinnamon powder, ginger powder and salt and continue to sauté for a few minutes.
Step 5
Pass the chilli paste through a piece of muslin and add to the mutton gradually, stirring continuously. Add one-and-a-half cups of water and bring the mixture to a boil. Lower heat and simmer till the oil separates and the mutton is tender.
Step 6
Serve hot garnished with coriander sprigs.
Nutrition Info
Calories : 2278 Kcal
Carbohydrates : 11.4 gm
Protein : 157.7 gm
Fat : 177.8 gm
Other : Vitamin B12- 21.1mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
