MUTTON KORAMA
750 gm mutton
1 onion thinly cut longitudinally
1” 8-10 pieces thinly cut long ginger
8-10 garlic flakes finely cut and
crushed
2 tbsp ginger/garlic paste for
marinating
2 tsp red chilies powder, 1 tsp turmeric
powder
1 tsp coriander powder, 1 tsp roasted
cumin seed
2 tomato (skin and seeds extracted), and
then thinly chopped
½ cup bitten curd, 12-16 pieces almonds
(badam)
2
tbsp fresh cream for garnishing
10-12 raisins (kismis)
2 tbsp lemon juice
1 cup cooking oil/deshi ghee
Garam masala consisting of
followings
6-8 green cardamom, 1 black cardamom,
little bit mace (javitri), 1 tsp cumin seed, 1 tsp cat way seed (sahzeera), 1”
1 cinnamon (daalchini), all crushed together to make home made garam masala.
PREPARATION
Marinate the mutton with ginger/garlic
paste, lemon juice for at least 45 minutes (for better results marinate for 3-4
hrs.)
METHOD
1 Heat some oil in a pan and fry onion
till it is golden brown, remove and keep aside.
2 Now heat remaining oil, put cumin seed
powder, put meat and cooks till the color of the meat changes.
3 Add tomato and whole of the spices and
cook on slow flame for 10-15 minutes. Add fried onion and cook till the meat is
tender and cocked. 4 Switch off the flame and let it be cooled.
Add beaten curd and cook on slow flame
till the desired consistency of the curry gas been achieved and the korma has
absorbed all the aroma of masalas.
5 Garnish with fresh cream, raisins and
coriander leaves, serve hot with
Comments
Post a Comment