Delhi Style Mutton Korma With Homemade Spices
#nveg
#cookpad_india
Qorma a very common and delicious recipe from mughalai cuisine. Mutton qorma is the most common among all other qormas like beef or chicken or even veg qorma. Let's make mutton qorma in the authentic delhi way.
Delhi Style Mutton Korma With Homemade Spices
#nveg
#cookpad_india
Qorma a very common and delicious recipe from mughalai cuisine. Mutton qorma is the most common among all other qormas like beef or chicken or even veg qorma. Let's make mutton qorma in the authentic delhi way.
Cooking Instructions
- 1
Clean, wash and drain out all the water from the meat then keep it in a bowl and add ginger and garlic paste to it znd half of the salt and mix it very well. Now cover it and marinate it for 30 minutes. Now in another bowl add yoghurt and all dry spices and whole spices except the aromatic spices which will be used at last. Mix those all very well and add desi ghee to it and again mix it very well.
- 2
After 30 minutes add the marinated meat to this mix and rub it with your hands so that each and every part is coated well. Now again cover it and marinate it for 1 hour. Meanwhile dry roast the almonds, cashews and dessicated coconut to golden brown colour and transfer it in a bowl to completely cool down then coarsely grind it. In the same pan heat up oil and start frying the sliced onions to beautiful golden brown colour.
- 3
When it's completely done transfer it to a plate spread it so that it couldn't get mushy and allow it to cool down then coarsely grind it. Now coarsely grind the aromatic spices and keep it in a bowl. All the preparation are done now. So after an hour add the remaining oil of the onions in the marinade and mix well. So that all the flavours of the onion comes in the marinade.
- 4
Now transfer the meat mix in a pressure cooker and start cooking it on a high flame. Let the meat cook on it's own water and yoghurt and spices. Cook it until all the water dried out and the oil comes on the surface. Then again cook it for 3-5 mins till the gravy start to stick in the bottom of the cooker. Then add 2 cups of water to it and pressure cook it till the meat gets tender. After the pressure releases out open the lid.
- 5
Add the coarsely grind onions and dry fruits to it and mix it well then add half of the aromatic spices and mix well. Now allow it to boil then lower the flame cover it and cook it for 7-8 minutes. After that add 1 tbsp kewda water or 4-5 drops of kewda essence and the remaining aromatic spices. Mix it and of the flame. Cover it and allow it to stand for 10-15 minutes then serve it with the choice of your bread.
- 6
It goes very well with naan, tandoori roti, plain roti, chapati or butter naan. Make it and enjoy it with your loved ones.
Happy Cooking
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