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By Lalit Niranjan

MUTTON KORAMA


  MUTTON KORMA

INGREDIENTS

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 Nan, parantha, roti, pulao.

 

 

 


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