Ingredients
-
500
-
1/2
-
1/2
-
2
-
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
Mutton Korma,This is from Anjali Vellody’s Foodcourt column, Weekend.,We try to eat a different curry about once a week, so it’s hard to get really excited about them. Charishma, this was excellent. It was simple, but the flavour was fantastic. We used 2 tooth, a sheep older than lamb, but younger than mutton. It took 2 1/2 hours of cooking for it to be tender, and we had to keep adding water as it evaporated but I think this really added to the flavour. No changes to a great recipe that we’ll make again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Bowl, Combine Together the Mutton Cubes With Turmeric Powder and Yogurt. |
|
2
Done
|
Mix Well and Allow to Marinate For 4 Hours. |
|
3
Done
|
Heat Oil in a Skillet. |
|
4
Done
|
Add the Ground Paste and Stir-Fry Until the Oil Floats on Top. |
|
5
Done
|
Add the Mutton Cubes Alongwith the Marinade and the Stock Cube. |
|
6
Done
|
Stir-Cook Until the Mutton Is Well-Browned. |
|
7
Done
|
Add a Little Warm Water and Cook Until the Mutton Is Tender. |
|
8
Done
|
Garnish With Fried Onions and Chopped Corriander Leaves. |
|
9
Done
|
Serve Hot With Parathas! |
