Mangalorean Recipes

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Moghlai Korma

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Quantity: Measure: Ingredients: Description:
500 Grammes Mutton Cut meat
1 Inch Ginger Ground Masala
4 Flakes/Seeds/Cloves Garlic Ground Masala
4 Nos Pepper Corns Ground Masala
Quarter Inch Cinnamon Ground Masala
2 Teaspoon Jeera/Cumin Seeds Ground Masala
A Little Chilly Powder, Red Ground Masala
6 Pods (whole) Cardamoms Ground Masala
5 Tablespoon Ghee For frying - can use mutton fat.
3 Medium Onions slice and fry
100 Grammes Curds for mixing
A Little Milk to mix kesar
A Little Kesar/Saffron for making paste
1 Tablespoon Almonds fry and mix in kesar paste
1 Tablespoon Raisins fry and mix in kesar paste
A Little Salt to taste
A Few Mint Leaves (Pudina) Garnish with finely chopped leaves


Cut the meat in sufficiently large pieces, and wash it, and keep aside.  Boil the meat in an adequately large vessel and cook it half way.    Alternately, you can pressure cook it.

Grind all the masala that has to be ground, and keep aside.

Slice the onions, place some ghee in a dekchi, and fry the onion.   When the onions are thoroughly brown, add the masala, first without water, and fry it thoroughly, till all the raw smell goes. Now start putting spoonful of curds little by little, while stirring it gently, all the time. 

Now add the meat to this by removing it from the liquid, and  fry for some time, then add the liquid too.  

In a little milk, crush kesar into a paste.
Fry the almonds and raisins slightly.

When the meat is fully cooked, add kesar, almonds and raisins, mixtture, simmer for sometime and then add salt to taste, put the stove off.  Garnish with chopped mint leaves.

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