Recipe: Korma

Recipe: Korma

Ingredients:



Mutton or chicken
1 kilo

Bari illaichi seeds
4

Small illaichi
8

Cloves
8

Whole black pepper
8

Dhuniya powder
1 1/2 tsp

Medium sized onions
5-6

Salt according
to taste

Garlic paste
1 1/2 tbs

Ginger paste
1 tbs

Yogurt
4-5 tbs

Chili powder
1tsp

Oil
4 tbs

Jaifal (nutmeg)
1 pinch

A few drops of Khewera essence



Method:
Slice the onion finely and fry in the oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.
Mix well.Add the meat and mix well with the spices.
When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).
By now the fried onion would have cooled and turned crisp.
Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender.
When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat.
Garnish with chopped ginger.
Serve hot with naan.