Tuesday, July 19, 2016

Mutton Korma


Mutton: 1kg

Onion: 2

Tomato: 1

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 4

Turmeric powder: 1tsp

Pepper powder: 1tsp

Garam Masala: ½ tsp

Whole Spices(Cloves, bay leaves, cinnamon, cardamom): each 1piece

Fenugreek Seeds: ¼ tsp

Cashews: 12-15

Coconut milk: 1cup first milk + 2 cups second milk (or coconut milk powder 5tbsp)

Salt: needed

Coriander leaves & Curry leaves: needed

Oil: 4tbsp

Method Of Preparation

Clean and wash the mutton and drain and keep.

Soak cashews in water for 30minutes. And grind to a smooth paste.

Grind together garlic, ginger and green chilli.

Heat oil in the pan, add in oil and fenugreek seeds and add the whole spices.

Then add in chopped onion.

Saute it well and then add the ginger garlic paste.

Then after a minute add in chopped tomato and curry leaves.

Saute till tomato is well mashed.

Then add in turmeric powder.

Then add mutton pieces and 2 cups coconut milk.

Add salt and close with a lid.

When boils, keep in low flame and stir in between.

When mutton is done and gets the consistency, add in cashew paste, pepper powder and garam masala. Stir well and then increase the flame.

Then add in coconut milk and coriander leaves and switch off the flame.


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