Mutton korma

                  Mutton korma

The recipe of a mutton korma can be traced back to the 16th century and became even more popular during the Mughal era. Spicy and delicious dish that is served it at lunch and dinner and is enjoyed with naan.

Ingredients:

Mutton 1 kg (with bones)

Salt 1 tbsp

Screw pine essence 6 tbsp

Onion 3 (large, chopped)

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Red chilli powder 2 tbsp

Turmeric powder ½ tsp

Whole all spice 1 tbsp

Cumin seed powder 1 tbsp

Coriander powder 1 tbsp

Oil ½ cup

Water as required

Method:

Heat oil in a large pot and fry the onions until golden.

Remove onions and in the same pot fry the ginger and garlic paste for 2 minutes.

Add red chilli powder and turmeric powder; fry on medium heat for a few seconds and then add the meat, turn the heat up high, and fry for 5 minutes.

Add salt and 1 liter of water.

Bring to boil and add whole all spice.

Reduce heat to a simmer and cook until the meat is tender.

Remove lid, add cumin seed powder and coriander powder and cook on high heat for a few minutes.

Grind the fried onions in a blender and add to the pot.

Add the screw pine essence, cook for 5 minutes, then remove from the stove.

Serve hot....