Mutton nawabi korma
MUTTON NAWABI KORMA / MUTTON REZALA
INGREDIENTS
- Mutton with bones – 750 grams
- Potato – 1 big [ chopped into 4 big cubes ]
- Fresh curd – 1 ½ cup [not sour ]
- Ginger garlic paste – 2 tbsp
- Onion – 2 big
- Green chilli finely chopped or paste – 7 or 8 as per taste
- Oil + ghee – 4 tbsp
- Few whole garam masala – 2 bay leaves ,4 clove, 4 cardamom, 2 cinnamom,
- Garam masala pwdr – 1/2 or 3/4 tsp
- coriander pwdr – 1 or 2 tsp
- Salt to taste
- Sugar – 1/2 tsp
- Turmeric – 1/4 tsp OR few strands of saffron soaked in 1 tbsp milk
PREPARATION
- Chop ,clean wash and rinse the mutton pieces .
- Soak the mutton in water for 5 – 10 minutes to remove the blood in it.[ this helps in removing the raw smell from meat ]
- Rinse and drain off the excess water by squeezing .
- Add the curd and mix well , marinate it for minimum 1 hr or even overnight will do .
METHOD
Heat oil + ghee in a cooker , add the whole garam masala and let it splutter .[ it should not burn ]
Add the onion + sugar and fry till golden .
Add ginger garlic and green chilli paste and stir fry till raw smell leaves .
Add garam masala pwdr + turmeric + coriander pwdr and stir fry. for few seconds
Add the marinated mutton and mix well .
Stir fry for 5 to 6 minute .
Add the potato .
Adjust salt and add 1 cup of water .
Close the pressure cooker and cook on medium flame upto 1 whistle .
After the first whistle lower the flame to lowest .
Now cook for 12 to 15 minutes till the meat becomes tender.
Cooking time depends on the size of the mutton pieces.
Open the cooker after the pressure is released naturally.
Serve hot with pav ,soft naan,biryani ,pulao
NOTES
- More the marination better the taste and texture.
- The gravy will be thin with oil floating on top.
- Instead of green chilli you can add pepper pwdr and ur kalimiri gosht is ready
- U can garnish with blanched badam slivers or fried cashew .
THE VIDEO IS an old video – the new recipe is updated in written form .Follow the written recipe please .
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