
Mutton Korma with Saffron Rice
Level
difficult
Cooking
80 min
Preparation
120 min
Ingredients
Servings
6
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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