Nebu Korma By Dr Izzat Husain
|1 Kg Mutton||150 Grams Desi Ghee|
|2 Cups Fried Onions||4 Teaspoons Red Chili Powder|
|6 Teaspoons Coriander Powder||2 Teaspoons Ginger Paste|
|2 Teaspoons Garlic Paste||Bayleaf|
|8 Green Cardamon||10 Cloves|
|2″ Cinnamon Stick||1 Teaspoon Ginger Powder|
|Salt||1 Teaspoon Garam Masala|
|5 Teaspoons Lemon Juice||100 Grams Amul Cream|
|10 Gram each cinnamon, cumin, black pepper, cloves, cardamom||5 gram each star anise and nutmeg|
Step One : Wash mutton properly, add one tea spoon salt, one tea spoon red chilli powder, one cup fried onions, ginger powder and lemon juice mix well and in a side to marinate for one hour.
Step Two : put a pan on slow fire, pour desi ghee add bay leaves, cloves, cordomom, cinnamon .When aromatic add red chile powder , after 15 seconds add coriander powder and ginger garlic paste cook till that raw smell goes then remaining one cup fried onions and pre merinated mutton, add some more salt according to taste with
Now add cream and gram masala powder cover your pan or pressure cooker keep on very slow fire for 40 to sixty minutes. Garnish with coriander leaves serve with crisp Roti or with long grain rice.
On 12 Jul 2016 10:08 p.m.