Moghlai Korma

Wednesday, 08 April 2009 06:12 Bhavesh Zaveri North Indian Cuisine - North Indian Non-Vegetarian

Ingredients

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

Method

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.