Mutton Mughlai Korma Masala

Description

Korma is a dish originating in the Indian subcontinent, consisting of meat or chicken with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. Korma has its roots in the Mughlai cuisine. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.

Required Ingredients

Meat on Bones                     ¾ kg small portions

Onion                                      300g/ 3 mediums finely sliced or (Fried Onions 60g ½ cup)

Ginger Julienne                    2-3 tbsp.

Yogurt, Plain                         1 ½ cup 300g, whipped

Cooking oil                            1 cup/ 175ml

AnJ Korma Masala              1 pouch mix in ½ cup water

Cooking Instruction

1. Heat oil, fry onions until light golden, remove and crush.
2. In the same oil, add meat, yogurt and AnJ Korma Masala. Cover and cook on low heat for 20-30 minutes.
3. Add julienne ginger and ½ -1 cup water for gravy. Cover and cook on low heat until meat is tender.
4. Stir in crushed onions. Cover and cook on low heat for 5-10 minutes.

Meat: use ribs, saddle chops or shoulder cuts.

Tips: yogurt should not be sour. Do not use over browned fried onions.

If desired remove excessive oil before serving.