Thursday, May 18, 2006

Spicy mutton korma

Mutton kormas are usually less spicy, but this one is an exception. My mom prepares this to be had with chappathi, porota, appam and steamed rice.

  • ½ kg Mutton
  • 1 cinnamon
  • 4 Onions diced
  • 1 Inch Ginger julienne
  • 10 Chopped garlic pods
  • 3 Green chillies split
  • 10-15 Curry leaves
  • 1 Tomato diced
  • 1 Capsicum diced
  • 2 ½ tbsp Chilli powder
  • 2 tbsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala
  • 4 tsp Oil
  • Salt to taste
  • coriander leaves

To Grind

  • 6 Shallots
  • 2 cup Grated coconut

Preparation Heat cooker and pour 4 tsp oil, add cinnamon, diced onions, ginger, garlic, chillies, curry leaves and sauté until golden brown. Now add tomatoes and sauté it well until the tomato cooks well, add chilli powder, turmeric powder and garam masala and mix it well.

Add capsicum, salt and ground coconut with shallots and sauté well for 3-4 minutes. Pour required water to cook the meat, close the cooker. Pressure cook the mutton for 5-6 whistles. If there is excess water, sauté it in a pan until the water evaporates. Now the dish is ready to be served, garnish with finely chopped coriander leaves. Tip: You can add a small piece of papaya while cooking mutton, as this enables the mutton to be finely cooked.


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