Main ingredients: mutton, spices, almonds and saffron threads.

Preparation and cook time: 35- 45 minutes.

Serves :  3-4.

MUTTON SHAHI KORMA

MUTTON SHAHI KORMA

 

INGREDIENTS:

  1. ½ neatly cleaned and washed mutton.
  2. 2 medium onions chopped.
  3. 4 green chilies (chopped).
  4. 2-3 tbsp oil.
  5.  Salt- to taste.
  6.  1 pinch turmeric pwd.
  7.  1 ½ tsp red chilly pwd or as per your taste.
  8. 1 tbsp almonds/ badam.
  9. 1 tbsp coriander pwd.
  10. 1 tsp Fennel seeds/ saunf/ somp.
  11. 2 tbsp curd/ yogurt.
  12. 1 pinch Saffron threads (soaked in hot milk).
  13. SPICES: (6 cloves/ lovng + 1” cinnamon stick/ dalchini+ 2 cardamom/ Elaichi).
  14. 2 tbsp fresh chopped coriander leaves.

PREPARATION:

  • Grind above mentioned spices to a fine powder.
  • Grind the almonds along with sufficient water to a smooth paste.

METHOD:

  1. Heat oil in a cooking vessel, add fennel seeds and saute  for a few sec.
  2. Add chopped  onion, green chilies and saute for a minute.
  3.  Add ginger garlic paste and saute again until fragrant.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  4. Now add mutton bits, salt, turmeric pwd, red chilly pwd and let it cook until the water almost evaporates.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  5. Add ground almond paste,yogurt and coriander pwd and mix.
  6. Add 1 and half cup of water and combine well, cook covered on low flame for 15- 20 minutes or until the mutton done.
    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  7. Finally add the saffron milk, ground spice pwd, chopped coriander and let it cook for a few minutes or till the curry  reaches to desired thickens.

Serve hot with steamed rice or biryani or roti.

SABITHA..

 

 

 

 

 

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