Serves 1
Directions
- 1Dry roast cumin seeds, coriander seeds, daria dal, cinnamon, green cardamom, black cardamom, star anise, cloves and red chillies for 40 to 50 seconds on medium heat and blend into a fine powder.
- 2Fry thinly sliced onions in hot oil on medium heat for 4 to 5 mins until golden, while stirring in between.
- 3Into a heated pot add fried onion oil, whole spices, ginger & garlic paste and grounded spice mix.
- 4Sauté on low heat for a minute and add the mutton.
- 5Mix well and sauté for 2 to 3 minutes on medium heat. Then add salt and kashmiri chilli powder.
- 6Mix well. Add 3 cups of water. Cover and cook for 30 to 35 minutes medium heat.
- 7Blend yogurt, soaked almonds and fried onions into a fine paste.
- 8Pour it to the korma. Mix well, cover and simmer for 5 to 6 mins on low heat until oil separates.
- 9Finish it off with kewra water, green chillies, julienne ginger and coriander.
Ingredients
- cumin seeds
- coriander seeds
- daria dal
- cinnamon
- green cardamom
- black cardamom
- star anise
- cloves
- red chillies
- thinly sliced onions
- oil
- whole spices
- ginger & garlic paste
- grounded spice mix
- mutton
- salt
- kashmiri chilli powder
- cups water
- yogurt
- soaked almonds
- fried onions
- kewra water
- green chillies
- julienne ginger
- coriander
Equipment
panpot
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