Cook With Fem

Naani Amma Ke Zamane Ka Danedaar Mazedar Khushbudar GOSHT KA MASALA KORMA Nahi Milega Aisa Taste

#nizamimuttonkorma #kormarecipe #muttonkorma #cookwithfemmuttonkorma #korma #partykorma #easykorma #danedaarkorma mutton korma,hyderabadi mutton korma,cook with fem,gosht ka korma,cook with fem mutton recipes,cook with fem mutton korma,hyderabadi mutton korma by cook with fem,cook with fem recipes,mutton curry,how to make mutton korma,homemade mutton korma,hotel style korma,dhaba style korma,restaurant style mutton korma,hyderabadi korma,mutton recipes,mutton gravy,khorma,gosht ka khorma,shahi mutton korma,mutton korma recipe,bakrid special korma,mutton,korma Nani Amma's Traditional Fragrant Mutton Korma Ingredients Main Ingredients 500 g mutton (boneless or bone-in) ½ cup cooking oil 1 large onion (60–70 g), finely chopped ½ cup plain yogurt 2 tsp coriander powder 2 tsp roasted coconut powder 1 tbsp regular red chili powder 1 tbsp Kashmiri red chili powder (for color) ¼ tsp turmeric powder 1 tsp salt (or to taste) 3 tbsp fresh ginger-garlic paste Whole Spices 1 black cardamom 3 green cardamoms 1 star anise 1 small piece cinnamon stick 4 cloves To Finish 1–2 pinches ground nutmeg and mace Fried onion (crushed) 2–3 drops kewra (screwpine) essence Method Heat ½ cup oil in a heavy-bottomed pan. Add the finely chopped onion and fry over high heat until golden brown. Remove the fried onion, let it cool slightly, then crush it gently and set aside. If desired, remove about half of the oil from the pan. With the heat still off, add the yogurt, coriander powder, roasted coconut powder, regular red chili powder, Kashmiri red chili powder, turmeric, salt, ginger-garlic paste, black cardamom, green cardamoms, star anise, cinnamon, and cloves. Mix well. Turn on the heat and cook the spice mixture for 2–3 minutes, stirring continuously until the raw smell disappears. Add the mutton and sauté over high heat until it is well coated with the spices and lightly browned. Once the meat releases its juices, pour in about ½ glass (approximately 100–120 ml) of hot water and stir. Bring to a boil, cover with a lid, reduce the heat to low, and cook for 25–30 minutes, or until the mutton is tender. Add a little more hot water if needed during cooking. Stir in the crushed fried onion, ground nutmeg and mace, and 2–3 drops of kewra essence. Simmer on low heat for another 2–3 minutes to allow the flavors to blend. Serve hot. Serving Suggestions Serve this aromatic, traditional mutton korma with: Naan Tandoori roti Paratha Steamed rice Pulao This slow-cooked method produces a rich, fragrant, slightly grainy gravy, similar to the style traditionally served at weddings and in old family kitchens.