MUTTON SHAHI KORMA

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

Preparation and cook time: 35- 45 minutes.

Serves :  3-4.

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

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

   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

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..

 

 

 

 

 

PUNJABI MUTTON CURRY

Main ingredients: mutton and spices.

Preparation and cook time: 45 minutes (approx).

Serves: 3-4.

PUNJABI MUTTON CURRY

INGREDIENTS:

1. 500 grams mutton pieces (neatly washed).
2. Salt- to taste.
3. 1 medium onion (chopped).
4. 2 tsp  ginger garlic paste.
5. 1 medium tomato. (grind to a fine paste).
6. 1 pinch turmeric pwd.
7. 2 tsp red chilly pwd.
8. 1 tsp Punjab garam masala pwd.
9. 1 tbsp coriander pwd.
10. 1 tsp cumin pwd.
11. 2 tbsp fresh chopped coriander leaves.
12. 2-3 tbsp oil.
13. 1 tbsp curd/ yogurt.

SPICES:

1. 1 bay leaf.
2. 4 cloves/lovng/ lavangalu.
3. 2 Green cardamom choti elaichi.
4. 1 black cardamom/bada elaichi.
5. 1” cinnamon stick/ dalchini/ dalchina chekka.

PREPARATION:

• Marinate the mutton pieces along with curd salt, turmeric pwd, 1tsp ginger garlic paste and red chilly pwd for 10- 15 minutes.

 

PUNJABI MUTTON CURRY

METHOD:

1. Heat oil in a pressure cooker. Add above mentioned spices and sauté for a few sec.
2. Add chopped onion and saute for a minute.
3. Add 1 tsp ginger garlic paste and saute for another minute.
4. Add pureed tomato, salt and 1 pinch turmeric pwd and saute for 5 minutes or till the oil starts to separate.
5. Add marinated mutton pieces and let it cook for 5-7 minutes or till the water released by the mutton gets absorbed.
6. Now add 1 ½ cups of water, coriander leaves, coriander pwd, Punjab garam masala pwd and cumin pwd and mix. Close the lid of the pressure cooker and let it cook up to 3 whistles. Turn off flame.
7. When the pressure releases, remove the lid and simmer for another 5-7 minutes or till the curry reaches to desired gravy consistency.
   

   PUNJABI MUTTON CURRY

Serve hot with rice, pulka or any type of roti and can also serve it with any type of biryani.

SABITHA..