life
08-29-2012, 05:23 AM
Ingredients
Meat 1/2kg
Yogurt 125g
Medium sized onions 2
Green chilies 3-4
Oil 1/4cup
Turmeric 1tsp
All spice powder 1tsp
Fennel seeds 1tbsp
Whole coriander 1tbsp
Red chili powder 1tbsp
Crushed cumin seeds 1tbsp
Nutmeg and mace powder 1/2tsp
Cardamom powder 1/2tsp
Ginger garlic paste 2tbsp
Chopped coriander 2tbsp
Muslin cloth as required
Salt as required
Method:-
1. In a muslin cloth place the whole coriander and cumin and wrap
2. Heat oil in a pan and fry the finely sliced onions and ginger and garlic paste for a few minutes
3. Add in ½ kg mutton and the spice bag. Fry the mutton until the onions are uniformly distributed
4. Add the yogurt, cumin powder, red chili powder, turmeric, all spice powder, nutmeg and mace powder, and cardamom powder and fennel seeds
5. Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender
6. Now add the julienne cut green chilies and increase the flame .Cook until the gravy thickens
7. The bhopali korma is now ready to serve
Meat 1/2kg
Yogurt 125g
Medium sized onions 2
Green chilies 3-4
Oil 1/4cup
Turmeric 1tsp
All spice powder 1tsp
Fennel seeds 1tbsp
Whole coriander 1tbsp
Red chili powder 1tbsp
Crushed cumin seeds 1tbsp
Nutmeg and mace powder 1/2tsp
Cardamom powder 1/2tsp
Ginger garlic paste 2tbsp
Chopped coriander 2tbsp
Muslin cloth as required
Salt as required
Method:-
1. In a muslin cloth place the whole coriander and cumin and wrap
2. Heat oil in a pan and fry the finely sliced onions and ginger and garlic paste for a few minutes
3. Add in ½ kg mutton and the spice bag. Fry the mutton until the onions are uniformly distributed
4. Add the yogurt, cumin powder, red chili powder, turmeric, all spice powder, nutmeg and mace powder, and cardamom powder and fennel seeds
5. Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender
6. Now add the julienne cut green chilies and increase the flame .Cook until the gravy thickens
7. The bhopali korma is now ready to serve