KEEMA KORMA
Ingredients
300 gms mutton mince (keema)
½ cup yogurt, whisked
Salt to taste
2 tbsps oil
½ inch ginger, peeled
7-8 garlic cloves
1 green chilli
7-8 small onions, boiled
5-6 green cardamoms
5-6 cloves
1 blade of mace
1 tsp coriander powder
2 tbsps cashewnut paste
6-8 strands of saffron + a few for garnishing
White pepper powder to taste
¼ tsp green cardamom powder
1 tsp rose water
1 tbsp fresh cream
Method
1. Mix mutton mince and yogurt in a bowl. Add salt and mix well. Set aside to marinate for 4-6 hours in a refrigerator.
2. Heat oil in a non-stick pan.
3. Slice ginger and put it into a mixer jar with garlic, green chilli and boiled onions and grind to a smooth paste.
4. Add cardamoms, cloves, mace and ground paste to the pan and mix well and sauté till fragrant.
5. Add coriander powder and mix well. Add marinated mutton and ¼ cup water and mix well. Cover and cook on low heat for 10-15 minutes.
6. Add cashewnut paste and mix well. Add saffron, white pepper powder and cardamom powder and mix well. Cover and cook till the mutton is done.
7. Add rose water and fresh cream and mix well. Cook for a minute.
8. Transfer onto a serving bowl, garnish with few saffron strands and serve hot.
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