KAJU MUTTON KORMA
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Ingerdients:
1: mutton 1 kg (cut in 2 inch pieces)
2: red chilli powder 1 tsp (heaped)
3: coriander powder 1 tbsp (heaped)
4: nutmeg 1/4 tsp
5: mace 1/4 tsp
6: salt 1 tsp (heaped)
7: cloves 6
8: black cardamom 2
9: green cardamom 4
10:black peppercorns 10
11:bay leaves 2
12:fresh ginger 1 inch piece (julienne)
13:kewra water 2 tbsp
14:ginger & garlic paste 2 tbsp
15:cashew nuts 3 (chopped for garnishing)
16:greek yogurt 1 cup
17:cashew nuts 150g (grind it with little milk to make paste)
18:onion 1 large & 1 medium (grind to a paste)
19:oil 1/2 cup
20:water 3 glass
Recipe:
1: heat oil add cloves, black cardamom, green cardamom, black pepper corns, bay leaves, onion, ginger & garlic paste fry on high flame till light golden.
2: then add salt, coriander powder, red chilli, mutton mix well and cook for 7 minutes on high flame.
3: now add yogurt, water mix well, wait for a boil on high flame, then cook covered on low to medium till the mutton is tender.
4: add nutmeg, mace, kewra water, ginger mix well, close the flame.
5: garnish it with chopped cashew nuts, ginger.
6: serve hot with taftoon, roghni naan.
BY Faiza Zarif
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