Mutton korma recipe pakistani

 

Components:

. 1 kilogram of mutton, chopped into pieces

. One cup of yogurt (whisked)

. Two big onions, thinly sliced

. Garlic and Ginger Two tablespoons of paste

. 1/4 cup cashews, soaked in warm water

. 1/4 cup of almonds, soaked in warm water

. 1/4 cup of oil or ghee

. One-inch cinnamon stick

. 4-5 cardamom pods

. 4-5 Bay cloves Two turmeric leaves Red chili powder: 1 teaspoon (adjust to taste); powder: 1/2 teaspoon

. Powdered coriander: one tablespoon

. One teaspoon Garam of masala

. Salt: to taste

. New Leaves of coriander: to garnish

Instructions:

1. Prepare the nut paste.

Process the soaking almonds and cashews into a smooth paste. Water can be added as needed.

2. Mutton should be marinated.

Combine the mutton chunks, yogurt, turmeric powder, ginger-garlic paste, and salt in a bowl. For a minimum of half an hour, marinate.

3. Cook the onions:

In a pan, heat some oil or ghee. Once added, sauté the onions until they turn golden brown. Take out some of the onions so you may garnish them afterward.

4. Infusion of Spices:

Add the bay leaves, cloves, cardamom pods, and cinnamon stick to the remaining onions. Give the spices a minute to release their aroma while they sauté.

5. Include Mutton in Marination:

To the pan, add the marinated mutton. Simmer over medium heat until the mutton takes on color.

6. Put Nut Paste Here:

Add the almond paste and ground cashews and stir. Stir thoroughly and heat for a few minutes.

7. Add the spices and simmer.

Stir in the garam masala, coriander powder, and red chili powder. Stir and let cook for a short while. Tailor the spices to your personal preference.

8. Cook and Simmer:

To get the right consistency, add water. Once the mutton is soft and well cooked, cover the pan and simmer.

9. Accessory:

Add the fresh coriander leaves and the saved fried onions to the mutton korma.

10. Warm Up Serving:

Serve hot mutton korma with rice, naan, or bread of your choice.

Savor the rich and aromatic mutton korma, a traditional dish ideal for special events or a filling dinner. To suit your tastes, change the consistency and amount of spice.

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