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Dahiwala Korma
By : Method
Image: kirtipoddar
- Add ground ginger-garlic paste to the curd and beat well.
- Marinate meat in the curd for 1 hour.
- Heat a pressure cooker and add 5 tbsp. ghee.
- Add ground onion and bay leaves and the masalas.
- Fry for a few seconds.
- Add the marinated meat and simmer slowly till cooked.
- Add salt to taste and simmer.
- Do not add water. If required, just sprinkle a little water towards the end.
- Serve hot with a trickle of ghee poured over the korma and sliced onions.
Image: kirtipoddar
Ingredients:
1 kg. mutton, cubed
1 cup yoghurt
3 onions, ground
1 tsp. ginger-garlic paste
2 bay leaves
1 tsp. sugar
1 tsp. whole garam masala (cloves, cardamom, cinnamon)
5 tbsp. ghee
Salt to taste
1 kg. mutton, cubed
1 cup yoghurt
3 onions, ground
1 tsp. ginger-garlic paste
2 bay leaves
1 tsp. sugar
1 tsp. whole garam masala (cloves, cardamom, cinnamon)
5 tbsp. ghee
Salt to taste
RECIPES BY REHANA KHAMBATY
