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Mutton Korma Recipe


Ingredients:

  • 1 kg Mutton boned
  • 2 Onions
  • 2 Bayleaf
  • 7-8 Cloves
  • 3/4 cup Oil
  • 1 tsp Kewda
  • 200 gm Curd
  • 2 Green Chillies
  • Salt as per taste
  • 7-8 Cardamoms
  • ½ tsp Kala Jeera
  • 1 tsp Chilli powder
  • 1 tsp Garam Masala
  • 2 thin sticks of Ginger
  • 2 tsp Ginger-Garlic paste
  • 3 tbsp Coriander powder
  • 1 tsp whole Black Pepper

Method:

  1. Heat oil in a heavy based sauce pan and fry onions to a golden brownr.
  2. Remove onions with a slotted spoon and grind to a fine paste.
  3. Mix the onion paste with curd and keep aside.
  4. Reheat the oil and add bayleaves, cloves, black pepper, cardamom, kala jeersa and fry for a minute.
  5. Now add garlic and ginger paste, coriander powder, garam masala, chilli powder, and salt. Stirring frequently fry this for about 5-8 minutes.
  6. Add meat and fry for another 5 minutes.
  7. Add water to cover the meat and cover the pan, reduce the heat and cook for about half an hour or until the meat is almost tender.Stirring continuously, add a little curd at a time to the meat to blend it into the mixture. Repeat until all the curd has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender.
  8. Add 1-2 cups of water if you want thin gravy, otherwise add half cup of water. Bring to a boil and remove from heat.


Tip: Meat that is partially frozen is much easier to cut or slice.



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