Zafrani Mutton Korma is a royal Mughlai dish that features saffron as its main ingredient. It is a royal delicacy that can be eaten with naan or a rumali roti.
A nutty, flavourful, Korma which is so subtle in taste that dunking parotta in its gravy and having it feels like a dream. Whenever I cooked it, I heard a lot of praise from my guests, and I hope you will experience the same. Do not forget to share your experience with me if you try this recipe. ?
One of the best unique mutton recipes is Zafrani Mutton Korma. Zafrani mutton korma, a traditional mutton dish, is prepared using flavorful and savoury fragrant spices. It is an exceptional and delectable royal delicacy served on special occasions.
Zafrani korma has a strong taste in saffron as zafran means saffron. This dish is rich in different flavours and tastes amazing with rumali roti or naan!
Zafrani Mutton korma is a classic rich and fragrant curry to prepare for a special occasion such as Eid, a family get-together, any kind of special event.
In my humble opinion, Zafrani Mutton Korma wins over chicken korma any day because the extra long cook time means all the flavours infuse into the meat more, the flavours become richer and more intense and everything melds together so so deeply.
This is an authentic, real deal zafrani mutton korma recipe. I have used the traditional technique and proper spices which come together to make that authentic, asli zaiqa of a korma I am certain you will !
Lots of aromatic whole spices such as cloves, cardamom and bay leaf.
A rich, luxurious sauce. Mine is made using a combination of full-fat yogurt and cashews.
Using an excellent, fresh cut of mutton is imperative. The freshness of the meat will have a huge impact on how good the curry is. Mutton that is not in great condition will have an odour that no amount of frying will get rid of and it just would not taste so good. My best tip for ensuring you get the best, fresh cuts of meat.
Fried onions are a non-negotiable for me. Traditional, authentic kormas require you to thinly slice and fry your onions until they are a deep golden brown, then set them aside to allow them to crisp up, and then crush them and add them into the curry towards the end of the cook time. My recipe does this too!
Ingredients for Special Zaffrani Tandoori Mutton Korma
Steps for Special Zaffrani Tandoori Mutton Korma
Special Zaffrani Tandoori Mutton Korma
Ingredients
Half kg mutton
1 Teaspoon Ginger Garlic Paste
1/4th Teaspoon Turmeric Powder
1 Teaspoon Salt
Half Cup Water
Half Cup Curd
1 Teaspoon Ginger Garlic Paste
1 Big Fried Onion
2 Teaspoon Red Chilli Powder
1 Tablespoon Coriander Powder
Half Teaspoon Salt
1 Teaspoon Cumin Powder
2 Green Chillies
10 to 12 Cashew
1 Teaspoon Red Chilli Powder
Half Teaspoon Garam Masala
1 Tablespoon Butter
1 Teaspoon Lemon Juice
4 to 5 Table Spoon Oil
2 Bay Leaves
1 Black Cardamom
3 cloves
3 Green Cardamoms
2 Piece Cinnamon Stick
1 Fried Onion
1/4th teaspoon Garam Masala Powder
1 tablespoon Kewda Water
2 Pinch Saffron
Ginger Juliennes
2 Green Chillies
Half Teaspoon Kasuri methi
Fresh Coriander
Steps
Take half kg mutton washed and drained.
Pressure cook this mutton by adding 1 tsp ginger garlic paste, 1/4th teaspoon turmeric powder, 1 tsp salt, half cup water till one whistle on high flame, then cook on low flame for 10 to 15 minutes till the mutton is tender.
Take half cup curd in a bowl add 1 tsp ginger garlic paste, add half the quantity of fried onion and keep aside the other half for further use add 2 tsp red chilli powder, 1 tbsp coriander powder, half tsp salt, 1 tsp cumin powder, 2 green chillies, 10 to 12 cashew (soak cashew in hot water for 10 minutes) now grind all these ingredients into a fine paste add little water if required.
Soak 2 pinch of saffron in 1 tbsp kewra water.
Open the pressure cooker lid check the mutton if done till 80%, add 1 tsp red chilli powder, half tsp Garam Masala powder, stir fry on high flame, then add 1 tbsp butter 1 tsp lemon juice and fry till all the water dries up in the mutton.
Heat 4 to 5 tbsp oil in a pan, add 2 bay leaves, 1 black cardamom, 3 cloves, 3 green cardamom, 2 piece cinnamon stick, cook it for half a minute, then add the curd mixture fry it well.
You can cover and cook the mixture, its splashes too much, cook it well for 10 to 12 minutes, keep checking in between till oil separates.
Then add the fried mutton pieces to the gravy, mix it well for 1 to 2 minutes, and then add 1 cup water to the pressure cooker in which you have cook the mutton, so whatever masala is stuck in the pressure cooker will dissolve in the water and then add this water to the gravy .
The quantity of water depends upon your consistency of the gravy.
Then add the remaining fried onion crushed it with your hands, add 1/4th tsp garam masala powder, 1 tbsp kewda water soaked with 2 pinch saffron, some Ginger juliannes, 2 slit green chillies, half tsp roasted and crushed kasuri methi, some chopped fresh coriander mix it.
Cover and Cook it on low flame for 5 to 10 minutes till oil floats on top of the gravy.
Your delicious and yummy Zafrani Tandoori Mutton Korma is ready.
Zafrani Tandoori Mutton korma goes best with Naan.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips * Use fresh Mutton for good taste. *Use big pieces of mutton, so when you cook it in the pressure cooker the mutton pieces do not leave the bones.
