Korma Mughlai

Recipe by
Total Time:
4 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 500 g - mutton, cut into medium sized pieces
  • 2 cups - fresh curd
  • 2 cups - fresh cream
  • 15 cashew nuts, broken into pieces
  • 10 almonds, blanched and broken to pieces
  • 5 chopped green chillies
  • 2 onions, finely minced
  • 2 tomatoes, chopped
  • 1.5 inch long piece - ginger, sliced
  • 5 cloves garlic, ground to paste
  • 1 tbsp - poppy seeds
  • 1.5 tsp - garam masala
  • 2 tsp - turmeric powder
  • 1.5 tsp - chilli powder
  • 1 tsp - turmeric powder
  • a handful of coriander leaves
  • a small pinch saffron soaked in lukewarm milk
  • 3 bay leaves
  • 3 tbsp - ghee
  • salt to taste

How to Make Korma Mughlai

  • Make a fine paste of garlic, coriander, turmeric, chilli powder, salt and add the beaten curd.
  • Soak meat in it and add saffron, dry nuts and set aside for two to three hours.
  • Now heat ghee and fry onions, green chillies, ginger, poppy seeds and tomatoes till brown.
  • Now add mutton and half a cup of water, and bay leaves, cook on slow fire till meat is tender.
  • Now add cream and garam masala.
  • Simmer on medium fire for 10 to 15 minutes.
  • Garnish with coriander leaves and serve hot with dry chapattis or naan.

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