~~~ shahi mutton korma ~~~ - MeraForum Community.No 1 Pakistani Forum Community

MeraForum Community.No 1 Pakistani Forum Community

link| link| link| link| link| link| link| link| link| link| link| link| link | link | link | link | link | link | link | link | link | link | link | link | link | link | link | link | link | link | link | link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link| link|
MeraForum Community.No 1 Pakistani Forum Community » Baat Cheet -----Chat-Room(USERS) » Cooking Section » ~~~ shahi mutton korma ~~~
Cooking Section !!! Cooking tips and cooking recepies !!!

Advertisement
 
 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
(#1)
Old
umair8005 umair8005 is offline
 


Posts: 12,500
My Photos: ()
Join Date: Aug 2008
Location: !!~~ SuM 1 HeRtZ ~~!!
Ams2 ~~~ shahi mutton korma ~~~ - >>   Show Printable Version  Show Printable Version   Email this Page  Email this Page   09-28-2008, 05:25 PM





SHAHI MUTTON KORMA


Ingredients:

1 tb Cumin seeds
4 tbsp. Coriander seeds
1-2 ts cayenne-pepper
1 ts Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter
2 md Onions, chopped
5 Black cardamom pods-cinnamon sticks
4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into-1/2-inch cubes
1 cup Fresh, sweet, unflavored-yogurt
1/4 cup Heavy cream
1 tb Rose water
1/4 c Blanched almonds





Method:

* Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
* Soak the saffron in hot milk.
* Heat the ghee or clarified butter in a large, shallow, heavy pan.
* Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
* Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
* Dry the meat with paper towels.
* Stir half of the meat into the spice mixture.
* Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
* Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
* Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste.
* Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
* Fry the almonds in a little oil until golden brown.
* Serve the lamb hot garnished with the almonds.


Note:Not all the spices in this dish are meant to be eaten.

 



Allah hafiz...
Reply With Quote Share on facebook
Sponsored Links
 

Bookmarks

Tags
korma, mutton, shahi


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT +5. The time now is 09:16 PM.
Powered by vBulletin®
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.

All the logos and copyrights are the property of their respective owners. All stuff found on this site is posted by members / users and displayed here as they are believed to be in the "public domain". If you are the rightful owner of any content posted here, and object to them being displayed, please contact us and it will be removed promptly.

Nav Item BG