Ingerdients:
mutton 1 kg (cut in 2 inch pieces)
National red chilli powder 1 tsp (heaped)
National coriander powder 1 tbsp (heaped)
National Korma Masala
National salt 1 tsp (heaped)
fresh ginger 1 inch piece (julienne)
kewra water 2 tbsp
National ginger & garlic paste 2 tbsp
cashew nuts 3 (chopped for garnishing)
yogurt 1 cup
cashew nuts 150g (grind it with little milk to make paste)
onion 1 large & 1 medium (grind to a paste)
oil 1/2 cup
water 3 glass
Recipe:
heat oil ginger & garlic paste fry on high flame till light golden.
then add National salt, National coriander powder,National red chilli, mutton and National Korma Masala mix well and cook for 7 minutes on high flame.
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.
garnish it with chopped cashew nuts, ginger.
serve hot with taftoon, roghni naan.
