Mutton Korma the traditional & authentic way by Food Fusion


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Mutton Korma the traditional & authentic way by Food Fusion



The traditional and authentic way of making Mutton Korma, must try. #SufiCookingOil #HappyCookingToYou #FoodFusion

Written Recipe: https://bit.ly/2PJPKMw

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Mutton Korma
Recipe in English:

Ingredients:
• Oil ½ cup
• Onion thinly sliced 2
• Mutton ½ kg
• Ginger & garlic 1 tbsp.
• Salt 1 & ½ tbsp.
• Coriander powder 1 & ½ tbsp.
• Whole spices (Black pepper, cloves, black cardamom, cinnamon, bay leaf) 1 tbsp.
• Turmeric ¼ tsp.
• Red chili powder 1 & ½ tbsp.
• Yogurt 1 & ½ Cup
• Ginger 2” piece
• Garam masala 1 tsp.
• Nutmeg & Mace grinded 1 tsp.
• Cardamom grinded 4-5
• Kewra Essence 1 tbsp.

Direction:
• In a wok heat ½ cup oil. Add sliced onion and fry until brown. Take out fried pyaz in a big tray and spread.
• In same oil add 1/2 cup more, heat and add mutton and ginger & garlic paste, mix well until meat change color. Add salt, coriander powder, whole spices, turmeric and red chili powder and mix well for 5 minutes. Add yogurt and mix well. On low flame let mutton cook for 45 minutes add water if meat in not tender.
• Take fried onion and grind it finely. Add it to mutton and mix well.
• Add ½ cup water and mix well. Add ginger, garam masala, grinded cardamom, grinded nutmeg & Mace and mix well and let it cook. Add kewra essence and cover and let it cook for 5-10 minutes on lower flame.
• Delicious Mutton Korma is ready to serve.

Recipe in Urdu:

Ajza:
• Oil ½ cup
• Pyaz badi slice ki huee 2
• Bakre ka gosht ½ kg
• Adrak+lehsan 1 tbsp.
• Namak 1 & ½ tbsp.
• Dhania powder 1 & ½ tbsp.
• Sabut garam masala (kali mirch, long, badi ilaichi, darchini, tez pata) 1 tbsp.
• Haldi ¼ tsp
• Lal mirch powder 1 & ½ tbsp.
• Dahi (yogurt) 1 & ½ Cup
• Adrak (ginger) kata hua 2” piece
• Garam masala 1 tsp.
• Jaifil+ jawitri pisa hua 1 tsp.
• Elaichi (cardamon) pissi huee 4-5
• Kewra arq (essence) 1 tbsp.

Directions:
• Ek karhai main adha cup oil garam karlen aur kati hue pyaz shamil karain. Pyaz ko brown hone tak fry karlain aur phir ek badi plate main tissue/akhbar pe phela kar rakhden.
• Ab bacha hue oil aur mazeed ½ cup oil degchi main dalen aur garam hone par gosht, adrak lehsan shamil Karen. Gosht ko achi tarah bhoon lain. Ab namak, dhania powder, sabut garam masala, haldi, lal mirch daal kar achi tarah mix Karen. Ab dahi shamil karke bhoonen. Ab aanch halki karke 45 minute tak gosht ko galne tak pakayen. Issi doran thora pani bhi shamil karlen. Agar gosht nahi gala tu mazeed pani shamil karen.
• Fry ki huee pyaz ko choora/grind karlen. Aur gosht main shamil karke achi tarah bhoon lain.
• Adrak, garam masala, pissi ilaichi, pissi huee jaifil javitri shamil karke mix Karke thori der aur pakne den. Ab kewra arq shamil karke mix karain aur dhak de kar 5-10 min pakne den.
• Mazedaar mutton korma tayar hai.

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32 Comments

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  1. I tried but taste got lil bit bitter don’t know its cuz of too much brown onion or large quantity of onions added in the end plz explain & broth get lil bit darker? Its cuz of too much golden brown fried onions?

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