Mutton Badami Korma

I don’t know what, but mutton recipes never work out for me. Although I love cooking and eating mutton but somehow or the other they just don’t come out that grand, a something to show-off kinda one’s you know.

So today I gave it a shot at another one. This ones by Zubaida Tariq, very famous in Pakistan for her dishes and her tootkay (tips). I must say, I’m a huge fan of her tips but not that happy with her cooking, it’s just that she has a different cooking style, otherwise she’s very good and admire by oh-so-many.

Oh well since I told my cousin that I’m no good with making mutton recipes, she told me try out this recipe and to my surprise, it went great. The mutton was soft and tender, juicy at the same time and the gravy was thick and red. Fit for kings I must say hehe :)

All you need>>>

Mutton——————- 1 kg
Almonds—————– 10
Green Cardamons——- 8
Onion——————— 1 large, thinly sliced
Salt———————— according to taste
Oil————————– 1 cup
Red chillies powder—— 1 tbsp
Coriander powder——- 2 tbsp
Garam masala powder— 1 tsp
Garlic/ginger paste——- 2 tbsp
Black cumin seeds——— 1 tsp
Yogurt——————— 1 cup
Poppy seeds (khashkhash)— 1 1/2 tsp

How it’s made>>>

  1. In a bowl combine mutton, yogurt, g/g paste, coriander powder, salt, garam masala powder, red chillies powder and poppy seeds, mix well.
  2. Take oil in a pan and put onions, cook till they are golden brown, don’t over do it or else they will burn and turn black. Spread them over newspaper to keep them crisp.
  3. Now crush the golden brown onions to tiny bits and add into the mutton mixture.
  4. Add the mutton mixture into a pot and cover it, cook it on slow flame, till all the water dries.
  5. When all the water is dried, cook it for further two minutes and then add 2 more glasses of water, cover again.
  6. Grind cumin seeds, cardamons and 5 almonds together and keep aside.
  7. When mutton is soft and tender, add the grinded ingredients and mix well.
  8. Cook it for further 5-6 minutes until gravy thickens and oil comes on the surface.
  9. Slice rest of the almonds and spread on top.

Serve it hot with Naan, em ’emmm!

You’ll love it for sure insha Allah!

About |eemz

A (25, no not any more) 26 year old wife, mom, writer, jack of all trades. A someone who cooks for fun like a pro, living her dream :) Alhumdolillah!
This entry was posted in Asian (desi) cooking, Desi, Main Course dishes, Meat, Mutton and tagged , , , , , , , , , , , , , . Bookmark the permalink.

9 Responses to Mutton Badami Korma

  1. muneera says:

    weldone. loved what u have done here.

  2. |eemz says:

    Yay! my very first comment :)
    Thanks 😀

  3. Dear Haleemah!
    Greetings, Salam Aleikum!
    The almonds have a softening efect on meat in general. That is probably why you succeeded this time!
    I know it is not hallal, but when my Dad prepares his secret escargots/snails recipes, he always adds freshly grated almonds which takes the sour taste of meat and parsley away!
    Cheers,
    Robert-Gilles

  4. Mrs.Imran says:

    hi haleema.u hav mentioned POPPY SEEDS in d ingredients but em failed to find it in d recipe.kindly cheked it out.hope to get d reply soon coz i hav planned to try it today ;).
    takcare
    regards

    • |eemz says:

      Yes of course Mrs. Imran. So sorry for the inconvenience. I will correct it just now. You have to add the poppy seeds to the marinated meat, along with other ingredients and then leave it for some time.

      Thank you once again,
      jazak Allah!

  5. Sam says:

    The poppy seeds are added whole or ground?

    What is the best way to grind poppy seeds — in pestle and mortar or in an electric grinder?

  6. Sohail says:

    Assalam o eleikum
    I had taken one of your recipe earlier long time bad. It was simply great. I just can’t recall what it was? Nonetheless I shall find my notes and revert. I had awful Qorma and I thought I would do one myself to change my mood of bad taste. Looked for your blog. You mentioned Zubaidah Tariq Sahiba. I have never tried none of her recipe. Like yours, hers do not match our taste too. I looked at hers and I think your friend gave you one of ZT recipe as yours is a copycat of her recipe. The only difference is she is grinding all the 10 almonds besides she is adding khush khash at the end besides ghee and oil. Sorry about this.

  7. Sohail says:

    Sorry replace bad with back, its a typo

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