Awadhi Mutton Korma
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 200 g natural yoghurt
- 50 g cashew nuts
- 2 onion, finely chopped
- 5 garlic cloves
- 20 g fresh ginger, grated
- 5 green cardamom pods
- 1 cinnamon stick
- 1 tsp ground coriander
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 34.5 g
- Carbohydrate
- 15.4 g
- of which sugars
- 9 g
- Fat
- 43.8 g
- of which saturates
- 20.5 g
- Fibre
- 2.3 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in 80ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Heat the ghee in a large pan and fry the cinnamon stick and green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then add the mutton and brown on all sides for 8 minutes.
- 4
Stir in the ground coriander and the natural yoghurt a spoonful at a time, then add the cashew paste and 300ml water.
- 5
Bring to a gentle simmer, cover and cook over low heat for 55 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Uncover and simmer for a final 5 minutes to thicken the rich gravy before serving with rice.
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