By Malini Bisen
Ingredients
3/4 kg bone less meat, cut into medium-size cubes and washed clean
4 - 1 inch sticks of cinnamon
1 bay leaf
6 cloves
4 cardamoms
1/2 tablespoon cumin seeds
1/2 cup finely chopped onions
2 teaspoons minced green chillies - their seeds taken out before mincing them
1 tablespoon chopped coriander
1/3 cup ghee,
salt to taste
1 very small onion
5 flakes garlic
1/2 cup curds
1 - inch piece ginger scraped
3 1/2 teaspoons coriander seeds
4 red dry chillies
Method:
- Grind finely small onion, garlic, ginger, coriander seeds and
chillies. Mix curds in the ground pulp and keep aside.
- Heat ghee, put in the chopped onions and fry until brown and
crisp. Take out with 2 slotted spoons pressing the onions in between
them. When tolerably cooled crush the onions and keep aside.
- Tie the whole spices- cloves, bay leaf, cardamoms, cinnamon and
cumin seeds- in a small muslin bag. Lower this bag of spices in 3
cups of boiling water in a dekchi which should be kept on fire.
- Put in the mutton cubes and the ground paste. Make the fire
medium and let cook till the mutton is almost tender.
- Lift the spice bag with a tong and keep it in a bowl. When it
cools, press the bag hard to take out its juice. Discard the bag and
add the juice to the mutton that is cooking on the fire. Add chopped
onions, the remaining ghee that is left over after frying the onions
and salt to taste.
- Cook on medium fire until the mutton pieces are tender. Stir in
between two three times to prevent the masala sticking to the bottom
and burning as the liquid evaporates.
- This mutton korma should not be completely dry or remain like a
gravy.
- Transfer to a nice serving dish. Garnish with chopped coriander.
Serve hot with parathas.
Non Veggies Index
