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INGREDIENTS:
- Mutton Chops = 01Kg.
- Yogurt = 02 cups.
- Onion = 02 medium size.
- Ginger Paste = 01 tablespoon.
- Garlic Paste = 01 tablespoon.
- Salt = 01 tablespoon or to taste.
- Red Chilli = 01 tablespoon or to taste.
- Coriander seeds = 01 tablespoon.
- Cumin seeds = 01 tablespoon.
- Oil = 03 tablespoon.
COOKING INSTRUCTIONS:
- Heat oil in a wide, medium depth pan.
- Add the mutton chops, ginger paste, garlic paste, and fry until chops change color.
- Add all the dry ingredients and yogurt.
- Fry for another 05 minutes.
- Cover and set on medium-low heat for about 30 minutes, or until meat is tender (keep cooking by adding a little bit of water if necessary).
- Turn up the heat to medium-high and fry until yogurt dries and chops are a nice golden brown.
- Garnish with sliced onion and tomato rings.
- Serve Mutton Chops with naan or tandoori roti.
INGREDIENTS:
- Boneless mutton cut into 1 inch cubes = 750 gm.
- Lemon juice = 02 tablespoon.
- Thick dahi (yogurt) = 1/2 cup.
- Malai (thick cream) = 03 tablespoon.
- Nutmeg powder (jaiphal ) = 1/2 tablespoon.
- Chhoti elaichi (green cardamom ) = 1/2 tablespoon.
- Ginger paste = 1- 1/2 tablespoon.
- Garlic paste = 1- 1/2 tablespoon.
- Garam masala = 01 tablespoon.
- Finely chopped coriander leaves = 1/2 cup
- Oil = 01 tablespoon.
- Onions finely sliced = 02 no.
- Zeera (cumin seeds ) = 01 tablespoon.
- Salt = to taste
COOKING INSTRUCTIONS:
- Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours.
- Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. Leave to marinate overnight.
- Heat oil in a heavy bottomed pan and add zeera .
- When it splutters, add the mutton with the marinate. cover and simmer until just tender.
- Add the sliced onions, garam masala and fresh coriander leaves .
- Cook for 10-15 minutes on a medium flames.
- Serve hot Malai Mutton with parathas, Roti, or Plain Rice.
INGREDIENTS:
- Meat or Poultry = 01Kg.
- Vegetable oil = 1/4 cup.
- Tomato paste = 1-1/2 teaspoon.
- Salt = to taste or 1-1/2 teaspoon.
- Red chilly powder (lal mirchi ) = 1-1/2 teaspoon.
- Coriander powder (dhaniya powder) = 1-1/2 teaspoon.
- Turmeric (haldi ) = 1-1/2 teaspoon.
- Ginger and Garlic paste = 1-1/2 teaspoon.
- Onions finely sliced = 2 no.large
- Plain yogurt = 1 cup
- Corrainder (fresh haraa dhaniya).
COOKING INSTRUCTIONS:
- Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush.
- Add the meat/poultry to the same oil and fry for a few seconds then add ginger/garlic and fry about 1-2 minutes the meat/poultry will change color slightly.
- Add the tomato paste and keep frying.
- Add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker.
- Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 minutes.
- Garnish with fresh coriander leaves (hara dhaniya).
- Serve the Mutton Korma with roti/naan or boil rice.
