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Korma Curry
Method
- Fry lightly a sliced onion in 1 tablespoonful of ghee or other fat.
- Add the mixture of meat and spices and cook slowly until the meat is tender.
- Salt and a squeeze of lemon juice are added before serving.
- If possible, cook this curry without water or stock.
- The curds will help to form thick rich gravy if slowly cooked.
Ingredients:
add 500 g - mutton, cut up into convenient sizes to a mixture of the following ingrredients
1/2 cup - sour curds
1 - onion and 2 cloves - garlic, finely chopped
1/2 teaspoonful - ground pepper
1/2 teaspoonful - ground ginger
1/2 teaspoonful - ground cumin seeds
1/2 teaspoonful - ground chillies
1/2 teaspoonful - ground mustard seeds
add 500 g - mutton, cut up into convenient sizes to a mixture of the following ingrredients
1/2 cup - sour curds
1 - onion and 2 cloves - garlic, finely chopped
1/2 teaspoonful - ground pepper
1/2 teaspoonful - ground ginger
1/2 teaspoonful - ground cumin seeds
1/2 teaspoonful - ground chillies
1/2 teaspoonful - ground mustard seeds
RECIPES BY REHANA KHAMBATY
