Mughlai Korma
Rating: 2.5/5 - Votes: 4 - Views: 25355
Mild creamy meat stew made with seasoned yogurt and spices.
Total servings: 4
Calories:
Pre-Prep time:
Preperation time: 40 min
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot
Ingredients:
1/4-1/2 cup oil
1 cup yoghurt
2 onions diced
2 tsp red chilli powder
2 black peppercorns
1 tsp coriander powder
1 greeen cardamom
1/4 tsp turmeric powder
1 stick cinnamon
1 tsp all spice
2 cloves
2 tbsp tomato puree
500 gms mutton cut into pieces
2 tbsp almonds ground
1 tsp ginger / garlic
Kewra
1 tsp salt
Preparation:
Heat the oil and fry the onions till they are golden brown.
Remove them with a slotted spoon, crush them and set aside.
In the same oil add the whole spices i.e the peppercorns, cardamom, cinnamon and cloves, alongwith the mutton, ginger / garlic and salt.
Stir and cook for approximately 8-10 minutes or till the oil seperates.
Whip the yoghurt with the red chilli, coriander, turmeric and all spice powders as well as the tomato puree.
Add the yoghurt mixture to the meat.
Fry until the oil seperates.
Mix the crushed onions with the almonds and add to the meat.
Cook till the meat is tender. Sprinkle the kewra and serve.
