Mutton Korma with coconut for idly dosa

Mutton Korma is one of the most famous gravy variety in the Indian sub-continent. Each region has different methods of preparation and lot of variations in the preparation method. This one is south-indian way, done at my home by my mom. We all really like this kind of mutton korma for idly, dosa, chapathi and even for rice this goes well. Some days, I prepare this one dish for both breakfast and lunch as it goes very well with idly and rice.

Watch the video for demo or continue reading for recipe.

The tender lamb meat makes this dish very tasty. When the tender meat gets cooked well, it becomes soft and yummy! The bone pieces cooked along the meat makes the bone lovers crave for it.

Mutton Korma Recipe

Lets see the preparation method in the way I do here.

Required ingredients:

mutton- 500g

oil- 2 tbsp
Cloves – 4
Cardamom – 2
Pepper – 1/2 tsp
Star anise – 1
Bay leaves – 2
Black cardamom – 1
Aniseed powder- 1 tsp
Fennel seed powder – 1/2 tsp
Nutmeg powder – 1/4 tsp

shallots chopped- 2 cup
ginger garlic paste- 2 tsp
salt – as required
green chilli – 2
turmeric powder – 1/4 tsp
curry leave few

red chilli – 4 to 5
coriander seeds – 2 tbsp
onion – 1 for grinding
coconut paste – 1/2 cup

coriander leaves for garnishing

Preparation Method:

1. Heat the pressure cooker and add oil.
2. Add all the ingredients mentioned under seasoning and fry for a minute.
3. Add chopped shallots and saute until it turns golden brown.
4. Add green chilli, salt, and cleaned mutton. Mix well.
5. Add ginger garlic paste and cook until raw smell goes off.
6. In a kadai, dry roast the coriander seeds and red chilli.
7. Grind the roasted ingredients along with an onion to a fine paste and keep it aside.
8. Add the ground corinder and red chilli paste and add 1/2 cup water.
9. Pressure cook for 6 to 7 whistles – until the mutton is cooked.
10. Add the coconut paste and a tbsp of water.
11. Bring it to boil and cook for 2 minutes.
12. Turn off the heat and garnish with coriander leaves.
13. Serve hot with idly, dosa, chapati, roti or rice.

Step-wise pictures:

• Heat the pressure cooker and add oil.
• Add all the ingredients mentioned under seasoning and fry for a minute.
• Add chopped shallots and saute until it turns golden brown.
  
• Add green chilli, salt, turmeric powder and cleaned mutton. Mix well.
  
• Add ginger garlic paste and cook until raw smell goes off.
• In a kadai, dry roast the coriander seeds and red chilli.
• Grind the roasted ingredients along with an onion to a fine paste and keep it aside.
  
• Add the ground corinder and red chilli paste and add 1/2 cup water.
• Pressure cook for 6 to 7 whistles – until the mutton is cooked.
  
• Add the coconut paste and a tbsp of water.
• Bring it to boil and cook for 2 minutes.
  
• Turn off the heat and garnish with coriander leaves.
  

Serve hot with idly, dosa, chapati, roti or rice.