Mutton korma
KORMA IS
WELL KNOWN DISH IN NORTH INDIA AS WELL AS IN PAKISTAN, BANGLADESH AND MIDDLE
EAST. IT IS COMING FROM TURKEY, IT IS CALLED ‘KAVURMA’ IN TURKEY A MILD SPICED
DISH COOK WITH NUTS, CURD AND ONION TO MAKE A THICK GRAVY. IT’S A RICH MILD DISH
THAT IS FAMOUS IN OUR INDIAN CUISINE FROM CENTURIES. FOR BEST TASTE WE COOKED
IT IN COOPER OR CLAY POTS STILL IN NORTH INDIA’S MANY CITIES LIKE DELHI,
RAMPUR, LUCKNOW AND BHOPAL.
Prep
Time 40 mins
Cook
Time 40 mins
Total
Time 1 hr 20 mins
Course Lunch,
DINNER
Cuisine Mughlai, Indian
Servings 2 -4 people
FOR MARINATING MEAT
INGREDIENTS
1 kg LAMB CUT INTO SMALL PIECES
400 GM YOGURT
1 TSP WHITE PEPPER
1 TSP CARDAMOM POWDER
2 TSP GINGER-GARLIC PASTE
2 TBS REFIND OIL
1 TBS WHOLE SPICES (CARDAMOM, CLOVE, BAYLEAF,
CINIMON, MACE)
SALT TO TASTE
METHOD OF COOKING
TAKE A BOWL AND ADD
MUTTON, SALT, WHITE PEPPER, CARDAMOM, GINGER-GARLIC PASTE, MIX IT WELL AND KEEP
A SIDE FOR AT LEAST 1 HOURS TO MARINATE MUTTON, HEAT OIL IN A PAN AND WHOLE
SPICES CRACKLE IT AND ADD MARINATED MUTTON AND STIR IT CONTINUOUSLY. ADD WATER
UNTIL MUTTON COMPLETELY COVERED UNTIL IT COOK IT PROPERLY. REMOVE THE WHOLE
SPICES AND KEEP MUTTON WITH WATER KEEP A SIDE.
FOR GRAVEY
INGREDIENTS
500 GM RED ONION SLICED
2 TSP GINGER-GARLIC PASTE
1 TSP CARDAMOM
150 GM CASHEW NUT PASTE
50 GM POPPY SEEDS
1 TSP WHITE PAPPER
150 GM YOUGURT
METHOD OF PREPARATION
HEAT OIL IN A PAN AND
ADD ONION INTO IT AND FRY IT UNTIL LIGHTLY BROWN, ADD GINGER- GARLIC PASTE AND
STIR WELL THEN ADD CASEWNUT AND POPPY SEEDS PASTE. ADD MUTTON WITH WATER AND
COOK SLOWLY UNTIL WATER EVAPORATES. ADD YOGURT, WHITE PAPER, CARDAMOM POWDER
AND CORIANDER LEAVES AT LAST MIX IT WELL AND COOK IT FOR 10 MINS ON A LOW
FLAME. SERVE HOT WITH NAAN OR CHAPATI. GARNISH WITH SOME NUTS AND CORIANDER.
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