| Description | Mutton curry | |
| Curry Type | Korma | |
| Strength | Mild | |
| Difficulty | Unknown | |
| Source | Somesh Rao's "The Graduate Student's Guide To Indian | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 1 1/2 lb Goat mutton
3 Medium onions 3/4 c Yogurt 4 cloves Garlic pinch Saffron 2 t Salt 3/4 c Cream 1 oz Almonds 1/2 c Oil 1 oz Coriander seed 1 t Red pepper (optional) 1/2 t Garam Masala | |
| Instructions | Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. Keep aside.
Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until it leaves oil. Add fried ground onion. Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves. | |
| Notes | ||
| Comments |
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