Korma Mughlai
Korma Mughlai

Ingredients:

• 500 g – mutton, cut into medium sized pieces
• 2 cups – fresh Curd
• 2 cups – fresh Cream
• 15 cashew nuts, broken into pieces
• 10 almonds, blanched and broken to pieces
• 5 chopped Green chillies
• 2 onions, finely minced
• 2 tomatoes, chopped
• 1.5 inch long piece – ginger, sliced
• 5 Cloves garlic, ground to paste
• 1 tbsp – Poppy Seeds
• 1.5 tsp – Garam Masala
• 2 tsp – Turmeric powder
• 1.5 tsp – chilli powder
• 1 tsp – Turmeric powder
• a handful of Coriander leaves
• a small pinch Saffron soaked in lukewarm Milk
• 3 Bay Leaves
• 3 tbsp – Ghee
• salt to taste

Method:

  1. Make a fine paste of garlic, coriander, turmeric, chilli powder, salt and add the beaten curd.
  2. Soak meat in it and add saffron, dry nuts and set aside for two to three hours.
  3. Now heat ghee and fry onions, green chillies, ginger, poppy seeds and tomatoes till brown.
  4. Now add mutton and half a cup of water, and bay leaves, cook on slow fire till meat is tender.
  5. Now add cream and garam masala.
  6. Simmer on medium fire for 10 to 15 minutes.
  7. Garnish with coriander leaves and serve hot with dry chapattis or naan.