Deghi korma
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The best way to enjoy this Mutton Korma is to have it with sheermal to soak up that rich gravy.
- PREP TIME: 20 minutes
- COOK TIME: 60 minutes
- SERVINGS: 8 persons
INGREDIENTS
- 1 kg Mutton
- 1 cup ghee
- 3 teaspoon Chili powder
- 6 tablespoon Onion brown, coarsely crushed
- 2 tablespoon Ginger garlic, paste
- 1 ½ Yogurt cup, whipped
- 2 teaspoon Coriander powder, heaped
- 2 teaspoon Salt or by leveled
- 4 Green cardamom(ilaichi)
- 2 tablespoon Ginger Julian, slice
- 1 tablespoon Kewra water
- 4 Cloves (long)
- 1 blade Mace (Javitri)
- 8 Black pepper
- 2 Black cardamom
- 8 Green cardamom
DIRECTIONS
- 1. Heat ghee in a pan.
- 2. Add 2 green cardamom, cloves, mace, black pepper, beaten yogurt, ginger garlic paste, salt, chili powder, coriander powder and mutton. Fry for 10 minutes.
- 3. Add 2 cups of water, cover and cook till mutton nearly done.
- 4. Add crushed brown onion with ½ cup water again cover and cook for 10 minutes.
- 5. Grind together black and green cardamom.
- 6. Add this mixture lastly to the korma with kewra water.
- 7. Garnish with sliced ginger.
Notes:
Photo credits:myannoyingopinions.com
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