MUTTON KORMA WITH BROWN RICE
Mutton Korma with Brown Rice is a flavorful and aromatic Indian dish made with tender mutton pieces cooked in a rich and creamy gravy. It is typically enjoyed with steamed brown rice, which is a healthier alternative to white rice as it is high in fiber and nutrients. This combination provides a good balance of protein, carbohydrates, and essential nutrients, making it suitable for an Indian weight loss diet.
INGREDIENTS
Ingredients for Mutton Korma:
- 500 grams mutton, cut into pieces
- 1 cup brown onion paste (made from fried onions)
- 1 cup yogurt, beaten
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup cashew nut paste (made from soaked cashew nuts)
- 1/4 cup oil or ghee
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Ingredients for Brown Rice:
- 1 cup brown rice
- 2 cups water
- Salt to taste
INSTRUCTIONS
To prepare the Brown Rice, rinse the brown rice thoroughly under running water. In a saucepan, add the rinsed rice, water, and salt. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 40-45 minutes or until the rice is cooked and tender. Fluff the rice with a fork and set aside.
To prepare the Mutton Korma, heat oil or ghee in a deep pan or pressure cooker. Add the ginger-garlic paste and sauté for a minute until fragrant.
Add the mutton pieces to the pan and cook on medium heat until they are browned on all sides.
Add the brown onion paste, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, and salt. Mix well to coat the mutton with the spices.
Reduce the heat to low and add the beaten yogurt. Stir well to combine.
Cover the pan or pressure cooker and cook the mutton on low heat until it becomes tender. If using a pressure cooker, cook for about 5-6 whistles or until the mutton is cooked through.
Once the mutton is cooked, add the cashew nut paste and mix well. Cook for an additional 5 minutes to allow the flavors to blend together.
Garnish the Mutton Korma with freshly chopped coriander leaves.
Serve the Mutton Korma hot with the prepared Brown Rice.
TIPS
Marinate the mutton pieces in yogurt, ginger-garlic paste, and a pinch of salt for about 1 hour before cooking. This will help to tenderize the meat and enhance the flavors.
You can replace cashew nut paste with almond or coconut paste for a different variation of the korma.
Adjust the spice levels according to your taste preferences by increasing or decreasing the amount of red chili powder.
If you prefer a smoother gravy, you can blend the brown onion paste and cashew nut paste with a little water to form a smooth paste before adding it to the dish.
Serve the Mutton Korma with a side of fresh salad or raita to add some freshness and crunch to the meal.
NUTRITION VALUE
- Calories: Approximately 400-450 kcal
- Protein: 25-30 grams
- Carbohydrates: 30-35 grams
- Fat: 15-20 grams
- Fiber: 2-3 grams
