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Mutton Qorma
Ingredients
- 2 lbs. mutton meat should be of shoulder and front part of chest
- 3 onions medium-sized
- 1 head garlic medium-sized
- 1 ½ ” square ginger
- ½ tsp yoghurt
- ¼ tsp saffron
- Salt to taste
- 2 ½ tbsp oil or shortening
- 4 fresh leaves coriander
- 10 cloves
- 8 black pepper
- 4 black cardamoms
- 6 white cardamoms
- 1 tsp cumin black
- ¼ oz. almonds
- ¼ oz. raisins
Instructions
- Wash meat and keep it aside.
- Peel two onions, chop the garlic and ginger and grind them into a paste. Add chillies and salt to taste and coriander. Mix thoroughly with a spoon and keep aside. This is called masala.
- Crumble saffron on low heat in a dry frying pan and powder it with your fingers. Soak in ½ cup of lukewarm water, cover it and put aside.
- Soak almonds, peel and slice them.
- Now, slice the one remaining onion and fry in shortening till it is golden brown. To this, add the masala, cloves, cardamoms and peppers. Fry on medium heat till the water dries. Add meat to this and fry again. Do this twice until the meat is reddish in color. Now, add 2-3 cups of water and let it simmer to cook the meat.
- When water is dry and meat is tender, add ½ cup of beaten yoghurt. Let it cook.
- When water evaporates, add spices, almonds, raisins and small cardamoms.
- Add ¾ cup of water and let it cook on low heat for 8-10 minutes.
- Remove from heat, add saffron, cover it and then add chopped coriander leaves.