Halwai May 20, 2018

Ingredients:

• 1 kg – mutton, cubed
• 1 cup – Yoghurt
• 3 onions, ground
• 1 tsp – ginger-garlic paste
• 2 Bay Leaves
• 1 tsp – Sugar
• 1 tsp – whole Garam Masala (cloves, cardamom, cinnamon)
• 5 tbsp – Ghee
• Salt to taste

Method:

  1. Add ground ginger-garlic paste to the curd and beat well.
  2. Marinate meat in the curd for 1 hour.
  3. Heat a pressure cooker and add 5 tbsp – ghee.
  4. Add ground onion and bay leaves and the masalas.
  5. Fry for a few seconds.
  6. Add the marinated meat and simmer slowly till cooked.
  7. Add salt to taste and simmer.
  8. Do not add water. If required, just sprinkle a little water towards the end.
  9. Serve hot with a trickle of ghee poured over the korma and sliced onions.