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.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.