ZAFFRANI GOSHT KORMA

Recipe by
Total Time:
75 minutes
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Heat Ghee in a heavy-bottom pan, add the whole spices and allow flavours to bloom.

Add the mutton cubes and fry till you see caramelisation on the meat.

Take a look at more Curries Recipes. You may also want to try Healthy GOSHT KOFTE KI CUT , Best Chicken Soup Curry, Easy Mutton Railway Curry

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Ingredients

  • Ghee – 100ml
  • Mutton, boneless cubes – 1000gm
  •   Fried Onions – 500gm 
  • Ginger-garlic paste – 50gm
  • Whole spices (cinnamon, clove, bay leaf, green cardamom, black cardamom) – 1 each Coriander powder – 40gm
  • Degi chilli powder – 10gm 
  • Ilaichi-Javitri powder – 5 gm
  • Cumin powder – 5gm Fried cashew paste – 50gm
  • Yoghurt (whisked) – 50gm
  • Ghee – 20gm Saffron a pinch Salt to taste Kewra water – 10ml Almond flakes for garnish

How to Make ZAFFRANI GOSHT KORMA

  • Heat Ghee in a heavy-bottom pan, add the whole spices and allow flavours to bloom.

    Add the mutton cubes and fry till you see caramelisation on the meat.

    Reduce heat and add the powder spices. Cover and cook for half an hour, stirring
    occasionally to prevent the spices from burning.

    Blend the tomatoes and add to the mutton. Stir and cook for 15mins.

    Blend the fried cashew, fried onions and yoghurt to a smooth paste. Add to the mutton and continue cooking till done. Add the salt at the end of the cooking process along with the
    ghee and kewra water.

    Mix the saffron strands in warm milk and add to the korma.