|
|
| |
|
| |
Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Shahi Qorma |
| |
|
|
|
 |
 |
 |
Mutton 1 kg |
|
|
Dried red chilies
6 finely powdered |
|
|
Coriander powder 2
tsp |
|
|
Yogurt 1 cup |
|
|
Almonds 8 blanched
and cut into slices |
|
|
Ginger and garlic
paste 1 1/2 tbsp |
|
|
Onion 1 large
finely sliced |
|
|
Small cardamoms (choti
ilaichi) 6 |
|
|
Black cumin 1/2 tsp |
|
|
2 drops of rose
water or pinch of saffron |
|
|
Garam masala 1 tsp
(whole mixture) |
|
|
Salt to taste |
|
|
Dalda or your
choice of Banaspati / Ghee 1 cup |
|
|
-
Heat banaspati in a heavy based pan; add the onions, fry
over medium heat until the onions become pale golden. Remove
from banaspati and grind them. In a separate bowl mix mutton
with coriander, ginger, garlic and red chilies.
-
Add the mutton mixture along with the yogurt to the ground
onions. Mix well, heat banaspati and transfer this mixture
to it. Stir for a few minutes and cover with a lid. Leave to
cook on low heat 35 – 45 minutes, until the mutton is tender
and all the water has dried.
-
Add almonds and stir for a while, then add cardamoms, black
cumin, rosewater or saffron, simmer for 30 minutes. The
gravy will thicken and banaspati will separate.
|
|
|
|
