Mutton Korma / Hyderabadi Style

My hubby loves Hyderabadi cuisine, full of flavors and spices! Usually on Sundays, I prepare Hyderabadi food, it takes some patience to prepare, but the outcome is delicious.

Ingredients:

300g mutton pieces (preferably goat incl. some bones)

1/2 Teaspoon Kurkuma/Turmeric

 4 big potatoes, cut into big chunks

2 Tablespoons Red Curry Paste (see picture - sure you can use your own Curry Paste if you wish)

 1 1/2 Tablespoons Ginger/Garlic paste (preferably fresh paste)

3 green cardamoms

1/2 Teaspoon Black Cumin Seeds (Shahi Jeera)

Paste
3 Onions (sliced)
1 small cup Yogurt (Greek style if possible)
1 Teaspoon of Coriander powder

Masala powder

1 piece of Cinnamon (3 inch / 10cm piece)

1 Teaspoon black pepper corns
2 Teaspoons Poppy Seeds

3 Tablespoons Oil

Salt



Red Curry Paste



Preparation:

Cut the onions, fry them and keep aside to cool down



Clean the potatoes, cut into big chunks and put aside

Clean the mutton, put it in a pan with 4 cups of water, pinch of salt and turmeric. Cook until 3/4th done and keep aside (incl. stock)

 

Roast the cinnamon, black pepper and poppy seeds until fragrant, after they cool down a bit, grind them into the masala powder

Mix the Yogurt, fried onions and coriander powder. Put them into a grinder and make a paste

 

Heat the oil, put the  green cardamoms and black cumin for few seconds.

Now put the mutton (without stock) along with the ginger/garlic paste and fry for 1-2 minutes



Now mix the masala powder, Red Curry Paste, Chilli and fry until little dry.

 

Mutton mix, fry until little dry

Add now ca. 5dl (2 cups) of the stock and the coconut milk, once it is boiling, add the potatoes.

Mutton Stock

First, let it cook on high flame for 5 minutes, then reduce to medium flame for another 10 minutes until done. Put more water or stock in case you want the korma more liquid. Add salt to taste.

Hyderabadi Mutton Korma

Rice, Mutton Korma with Potatoes and Mutton fry