Mutton - 750 gms Onions - 3 medium Ginger - 1 inch piece Garlic - 4 cloves Cinnamon - 2 pieces Cloves - 6 nos. Cardamoms (green) 2 Cardamoms (black) 4 Pepper - 1 tsp. Green chillies - 2 Kashmiri chillies - 4 Poppy seeds - 1 dsp. Cashewnuts 8-10 nos. Curd ¾ cup (thick) Turmeric powder - ¼ tsp Salt to taste Oil or ghee
[b]Method for preparing Mutton Korma[/b]:
Clean and cube mutton and keep aside. Chop one onion fine. Cut the other two roughly. Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins. Blend ginger, garlic, rough-chopped onions, de-seeded kashmiri chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till smooth. Heat ghee or oil. Add finely chopped onions and fry till transparent. Then add the cleaned mutton and fry over medium fire till the meat is brown. Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry. Add salt and the well beaten curd, along with 2 cups of water. Pressure cook for 10 minutes, or till mutton is tender. Garnish with chopped coriander leaves. Serve hot with rotis or rice.
posted by: Preston (reply)
post date: 01.19.06 (9:43 pm)
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