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Mutton Qorma/Korma | Mutton Dishes

Mutton Qorma/Korma
Written by Sana Atif Monday, 11 October 2010 23:16

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Mutton Korma is a very popular dish in Pakistan and India.its is very tasty traditional recipe of this country.its is very easy to make,which can be served with paratha or roti.here is a quick recipe of mutton qorma. Serves:6 Preparation Time:25 min Cooking Time:1 1/2 hr

Ingredients:
1. Boneless Mutton 2. Yogurt (sweet) 3. Cream 4. Cumin Seeds 5. Coriander Seeds 6. Cayenne Pepper 7. Saffron Threads 8. Hot Milk 9. Ghee or Butter 10. Onions (chopped) 11. Cinnamon sticks 12. Cloves 13. Bay leaves 14. Ginger (grated) 15. Garlic Cloves 1 kg 1 cup 1/4 cup 1 tsp 4 tsp 1 tsp 1 tsp 3 tsp 6 tsp 2 medium size 5 pieces 4 pieces 3-4 1 tsp 4 pieces

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6/1/2011 16. Rose Water

17. Almond 18. Green chilli

Mutton Qorma/Korma | Mutton Dishes 1 tsp

1/4 cup 1-2

Method:
1. Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. 2. Soak the saffron in hot milk. 3. Heat the ghee or clarified butter in a large, shallow, heavy pan. 4. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown. 5. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. 6. Mix in the ground spices and cook,until the spices release their fragrance. 7. Dry the meat with paper towels and stir half of it into the spice mixture. 8. Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices. 9. Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water. 10. Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful. 11. Turn the heat to low. Cover the pan and simmer the meat until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste. 12. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. 13. Fry the almonds in a little oil until golden brown. 14. Serve the lamb hot with naan or roti and garnished with green chilli and the almonds.
Last Updated on Saturday, 09 April 2011 04:15

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