Mangalorean Recipes

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Moghlai Korma

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


Cut the meat in sufficiently large pieces, and wash it, and keep aside. Put some water in a dekshi, place it on a lighted stove, and put the meat in and boil 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 dekshi, 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, simmer for sometime and then put the stove off.

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