Ingredients
Ghee – 100ml
Mutton, boneless cubes – 1000gm
Fried Onions – 500gm
National Ginger-garlic paste – 50gm
Whole spices (cinnamon, clove, bay leaf, green cardamom, black cardamom) – 1 each Coriander powder – 40gm
Degi chilli powder – 10gm
Ilaichi-Javitri powder – 5 gm
National Cumin powder – 5gm Fried cashew paste – 50gm
Yoghurt (whisked) – 50gm
Ghee – 20gm Saffron a pinch National Salt to taste Kewra water – 10ml Almond flakes for garnish
Heat Ghee in a heavy-bottom pan, add the whole spices and allow flavours to bloom.
Add the mutton cubes and fry till you see caramelisation on the meat.
Reduce heat and add the powder spices. Cover and cook for half an hour, stirring
occasionally to prevent the spices from burning.
Blend the tomatoes and add to the mutton. Stir and cook for 15mins.
Blend the fried cashew, fried onions and yoghurt to a smooth paste. Add to the mutton and continue cooking till done. Add the salt at the end of the cooking process along with the
ghee and kewra water.
Mix the saffron strands in warm milk and add to the korma.
