Nawabi Mutton Qorma

Mutton Qorma is a rich and spicy Meat curry. Mutton Korma is unique in taste and is popular throughout the Muslim community. In India, especially in Hyderabad , Mutton Korma is equally popular among all the non-vegetarians.

Ingredients:

• 1 kg Boneless Lamb (cut into-1/2-inch cubes)

• 6 tbsp Oil/Ghee

• 1 cup fresh Yogurt (sweet Curd)

• 1 tbsp Garlic Ginger paste

• 2 middle-sized Onions - chopped

• 1 Tomato - chopped

• 4/5 Green Chili

• 2 tsp Chili powder

• 1/2 tsp Turmeric

• 1 tbsp Salt

• 1 tbsp Poppy seeds

• 1 tbsp Coconut desiccated

• 5 Black Cardamom pods/ Cinnamon stick

• 1/2 tsp Black Cumin

• 4 Cloves

• 3 Bay leaves

• 1 tbsp Cumin Seeds

• 4 tbsp Coriander Seeds

• 1-2 tsp Cayenne Pepper

• 1 cup Coriander chopped

• 1/2 cup Mint Leaves chopped

Preparation:

• Heat the Ghee/Oil in a large, shallow, heavy pan.

• Stir in the Onions, Cardamom pods, Cinnamon, Cloves and Bay leaves. Cook over medium flame, stirring frequently, until the Onions begin to turn reddish brown, about 15 minutes.

• add the Ginger and Garlic paste and Green Chili stirring constantly and scraping the bottom of the pan, until the Onions are reddish brown.

• add Tomato,Turmeric&Red Chili.

• Roast the Coconut & Poppy seeds and make a fine paste.

• now add the paste of Masala and stir it well by adding Water to it, Grind the Spices with Pestle and add to the gravy stirring constantly, for about 1 min or until the Spices release their Oil.

• Now add the Meat to it and mix well.

• Increase the flame to medium high and cook for a few minutes, making sure all the Meat is coated with the Spices, close the Lid and cook it for 25 minutes.

• add fresh Yogurt and stir it on a medium flame.

• Turn the flame to low. Cover the pan and simmer the Meat for about 30 minutes, or until the Meat is very tender. If necessary, splash in a little water from time to time. When the Meat is tender, add Salt to taste.

• Stir the Cream and cook until the sauce is thick.

• once the Meat is tender remove from the flame and garnish with chopped Coriander and Mint Leaves.

Serve hot with Bagara Rice, Butter Naan or Roti .

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