| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 680 grams of goat curry cut
- 2 thinly sliced onions
- 4 tbsp of ginger-garlic paste
- 1 cup of yoghurt
- 3 pieces of mace
- 1/8 piece of nutmeg
- 5 green cardamoms whole
- 6 cloves
- ½ cinnamon stick
- 16 black peppercorns
- 2 tbsp coriander powder
- 1 tsp Cumin
- ½ tsp turmeric powder
- 2½ tsp red chilli powder
- 1/8 tsp Garam masala powder
- 1¼ cup of water
- ½ tsp kewra essence
- 1- inch ginger cut into juliennes
- Salt - to taste
- ¾ cup oil
Ingredients
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Instructions
- Crush the nutmeg and mace in a mortar and pestle and keep aside.
- Heat oil in an instant pot or pressure cooker. Add the onions and fry until they turn reddish-brown. Remove and place in a bowl.
- In the same oil, add cumin seeds, black and green cardamom, cloves, cinnamon, and black peppercorns. Mix well.
- Add the ginger-garlic paste and cook for a few seconds.
- Add the goat curry pieces and mix well.
- Pour in the yoghurt and stir for around two minutes.
- Close the lid and pressure cook for around ten minutes or until the meat is about 95% done.
- Transfer the meat to a normal cooking pot and let it cook for about two to three minutes on medium heat.
- Add coriander powder, turmeric powder, red chilli powder, and salt. Mix well.
- Add crushed nutmeg and mace. Cook for five minutes.
- Add water.
- Crush the brown onions with your hands and scatter them all around the korma. Allow it to cook for two minutes.
- Add kewra essence and mix.
- Cover the korma and let it cook for ten minutes on low heat.
- Open the pot lid and sprinkle the ginger and garam masala.
- Serve hot with rice, paratha, or naan. Enjoy!
Recipe Notes
Order our Goat Curry Cut from our website to cook this scrumptious Pakistani Mutton Korma recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!