AFGHANI KORMA
Ingerdients:
1: mutton 1 kg (boiled 90% with 1 tsp of salt & keep 1 & 1/2 cup of stock)
2: thick greek yogurt 1 & 1/2 cup
3: onions 4 large (finely chopped)
4: ginger & garlic paste 2 tbsp
5: salt 1 tsp
6: red chilli powder 1 tsp
7: garam masala powder 1 tsp
8: lemon juice 2 tbsp
9: kewra water 2 tbsp
10:dry whole red chilli 12
11:ghee or oil 1 cup
Recipe:
Note: boil meat with enough water and salt till the meat is tender, then save stock for later.
1: heat oil or ghee add onions and fry till golden, on high flame.
2: then add ginger & garlic paste, red chilli, salt fry on high flame for 2 to 3 minutes.
3: now add yogurt, boiled meat, stock, dry chilli mix cover and cook on high flame till the oil or ghee comes on surface.
4: then add the kewra water, lemon juice, garam masala powder, mix well cover and simmer on low flame for 3to 4 minutes.
5: serve hot with naan.
BY Faiza Zarif