Jama Masjid wala Mutton Korma

• Meat

  • 1 Mutton

• Produce

  • 3 Chillies, whole red
  • 1 Onion

• Condiments

  • 2 tbsp Garlic paste
  • 2 tbsp Ginger paste

• Baking & Spices

  • 15 Black pepper, whole
  • 1/2 powder tsp Cardamom, green
  • 6 Cloves
  • 2 tbsp Coriander seeds
  • 1 Mace
  • 1 Saffron
  • 1 Salt
  • 1/4 tsp Turmeric

• Dairy

  • 4 tbsp Cream
  • 10 tbsp Ghee
  • 1 Yogurt 1 cup, whipped

• Other

  • Kewra essence 1/4th Tsp

Found on swatisani.net

Description

Ingredients

• Mutton 1
• Onion, chopped 2 Large
• Ghee 10-12 Tbsp
• Ginger Paste 2 Tbsp
• Garlic paste 2 Tbsp
• Coriander seeds 2 Tbsp
• Black pepper whole 15-20
• Whole red Chillies 3-4
• Cloves 6
• Turmeric ¼ Tsp
• Yogurt 1 cup (whipped)
• Mace 1/2 Tsp (ground)
• Green cardamom powder ½ Tsp
• Saffron (a few strands) dissolved in milk
• Kewra essence 1/4th Tsp
• Cream 4-5 tbsp
• Salt 1 Tsp (or to taste)
• Brown the onion in ghee and coarsely grind it.
• Grind coriander seed, black pepper whole, chilies and clove in the grinder to a fine powder.

Directions

• Heat Ghee, add ginger paste, garlic paste and fry for a few minutes
• Turn the heat to high and add mutton, turmeric, salt and yogurt, cook till liquid dries and the mutton is fragrant and well browned.
• Add the brown onion paste, and the dry ground masala.
• Mix well add 2 cups of boiling water, cover and cook on low flame till mutton becomes tender. I use a pressure cooker and cook the mutton for about 25 minutes on very low heat.
• After the mutton is done, add mace, green cardamom and saffron and half of the cream.
• Lastly add kewra, cover and simmer for 10 minutes till ghee comes on top.
• Garnish with the remaining cream.

Nutrition