Mutton Korma with Saffron Rice

Name: Mutton Korma with Saffron Rice
Prep time: 120 min
Cook time: 80 min
Total time: 200 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg Mutton; 2 cups Basmati Rice; Few strands of Saffron; 1/2 cup Cashew Nuts; 1/2 cup Raisins; 3 Tbsp Coconut Oil; 1/2 cup Onions; 1/2 tsp Cloves; 1/2 tsp Cardamoms; 1 tsp Nutmeg Powder; 1 Cinnamon Stick; 300 ml Chicken Stock; 1 Tbsp Ginger; 100 g Chicken Curry Paste Mix; 1/3 cup Coconut Oil; 1/2 cup Onions; 2 Green Chillies; 1/2 tsp Cloves; 1/2 tsp Cardamoms; 1/2 tsp Nutmeg Powder; 2 tsp Chilli Powder; 1 Cinnamon Stick; 200 g Plain Yogurt; 750 ml Chicken Stock; 200 ml Coconut Cream; 1/2 cup Coriander; Salt

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Level

difficult

Cooking

80 min

Preparation

120 min

Ingredients

Servings

Mutton or lamb shoulder (cut into cubes)	1 kg
Basmati Rice	2 cups
Few strands of Saffron soaked in 100ml hot water
Cashew Nuts roasted, to preference	¹⁄₂ cup
Raisins to preference	¹⁄₂ cup
Spices For Rice
Coconut Oil	3 tbsp
Onions chopped	¹⁄₂ cup
Cloves	¹⁄₂ tsp
Cardamoms	¹⁄₂ tsp
Nutmeg Powder	1 tsp
Cinnamon Stick	1
Chicken Stock	300 ml
Marinate Mutton
Ginger grated	1 tbsp
Chicken Curry Paste Mix	100 g
To Fry Mutton
Coconut Oil	¹⁄₃ cup
Onions chopped	¹⁄₂ cup
Green Chillies sliced	2
Cloves	¹⁄₂ tsp
Cardamoms	¹⁄₂ tsp
Nutmeg Powder	¹⁄₂ tsp
Chilli Powder to preference	2 tsp
Cinnamon Stick	1
Plain Yogurt	200 g
Chicken Stock	750 ml
Coconut Cream	200 ml
Coriander chopped	¹⁄₂ cup
Salt to taste

How to cook

Prepare saffron

Soak saffron in hot water and set aside.

Prepare rice

Wash and strain rice.
Heat coconut oil in a pan. Stir-fry chopped onions on low heat until translucent.
Add cloves, cardamoms, nutmeg powder and cinnamon stick. Stir-fry until fragrant.
Mix in basmati rice. Coat the rice with spices.
Transfer rice to a rice cooker.
Add saffron water and chicken stock. Set the rice to cook.
Fluff-cooked saffron rice. Mix in roasted cashew nuts and raisins.

Marinate mutton

Marinate mutton with grated ginger and chicken curry paste mix.
Coat evenly and set aside to marinate for 20 minutes.

Start cooking

Heat coconut oil in a deep pan. Stir-fry chopped onions on low heat until translucent.
Add cloves, cardamoms, nutmeg powder, chilli powder, cinnamon stick and green chillies. Stir-fry until fragrant.
Next, add marinated mutton and stir-fry until the meat turns brown.
Mix in plain yogurt and chicken stock.
Bring to simmer and cover the pan.
Cook on low heat for 60 minutes or until mutton becomes tender.
Once the mutton is tender, stir in salt, coconut cream and add chopped coriander. Simmer for another 10 minutes.
Serve mutton korma with saffron rice.

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