Mutton Khorma
-
- 1 pack Foodland Chunky Boneless Cubes
- 100 gm thick / hung curds
- 1 tbsp Garam masala powder
- 150 gm Onion
- 8-10 Red chillies
- 1 tbsp Coriander whole
- 1 tsp Cumin seed
- 1 tsp Turmeric powder
- 2 tbsp Roasted khus khus
- 10 gm Ginger
- 10 gm Garlic
- 8 Pepper corns
- 6 Cloves
- 2 gm Cinnamon
- 4 Cardamoms
- 20 gm Copra (grated)
- Salt to taste
- 30 gm Ghee
Clean and rinse the meat. Drain well. Marinade in beaten curd, salt and garam masala powder.
Peel and slice the onions thinly. Grind together the spices to smooth paste.
Heat the ghee and fry the onions to a deep brown colour. Add the ground paste and continue to stir fry till the masala is cooked and the ghee starts oozing out.
Now add the meat and mix well. Fry for a few minutes more, then add the remaining curd and sufficient water to form the gravy.
Simmer on a slow fire for about 40 minutes or until the meat is tender.
Alternatively, cook the meat in a pressure cooker. Allow the gravy to thicken and then remove from the fire. Garnish with chopped coriander leaves. Serve hot with rice and Indian breads.
Preparation time: less than 30 mins
Cooking Time: 45 mins
Serves: 3
