Thursday, 20 August 2015

Kashmiri Mutton Korma

Kashmiri Mutton Korma


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The beautiful region of Kashmiri is rich in cultural heritage and tradition. Kashmiri cuisine is truly unique and is incomparably delicious. Kashmiri cuisine encompasses flavourful, aromatic and wholesome ingredients.

Korma is a slow-cooked meat stew made with yogurt, nuts and spices.  Each region of Pakistan-India has its own version of korma. Kashmiri korma consists of a mildly spiced curry.
The meat is slowly braised in yogurt and spices which truly brings out the richness and flavour of the ingredients.

 The yogurt imparts a creamy texture to the gravy while deghi mirch which is an essential ingredient of  Kashmiri cuisine donates a vibrant red colour to the gravy. I like to marinate the meat for a couple of hours prior to cooking and this process further enhances the flavour of the dish.


Ingredients Quantity
mutton 650g
yogurt 3-4 tbsp
degi mirch 1-2 tsp
turmeric 1/4tsp
salt to taste
onion 1 medium
garlic  2-3 cloves chopped
ginger 2 inch piece chopped
tomatoes 3-4 medium
green cardamom 2 split open
black pepper corns 4 nos
black cardamom 1 split open
cinnamon sticks 2-3 sticks
cloves 3-4 nos
oil 1/2 cup
blanched almonds10-12


Method:

Marinate the mutton with yogurt, deghi mirch, turmeric and salt. Leave in the fridge for at least 5 hours.

Take a pot with 1/2 cup of oil add the onions and fry till golden brown. Set aside.


In the same oil add ginger and garlic, saute till translucent. Add the peppercorns, green cardamom, cinnamon sticks and cloves.


Add the marinated meat and cook till meat changes colour.


Add the fried onion and chopped tomatoes.


Cook till the meat is tender and oil comes on top


Add  the blanched almonds and garnish with fresh coriander leaves(optional). Korma goes best with pulao rice or roghni naan.

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