White Mutton Korma//Mutton cream
Qorma//Mutton white Qorma
Korma is a dish starting in the Indian subcontinent, comprising of meat or vegetables braised with yogurt or cream, water or stock, and flavors to deliver a thick sauce or coating.The English name is an anglicisation of Urdu , all the more precisely spelled out qorma and got from a Turkic root.
Korma has its foundations in the Mughlai food of the Indian subcontinent. A trademark Mughal dish, it very well may be followed back to the sixteenth century and to the Mughal invasions into the locale. Kormas were regularly ready in the Mughal court kitchens, for example, the well known white korma, maybe embellished with vark, said to have been served to Shah Jahan and his visitors at the introduction of the Taj Mahal.
Traditionally, a korma is characterized as a dish where meat or vegetables are braised with yogurt, cream or stock added. The strategy covers various styles of korma.The kind of a korma depends on a combination of flavors, including ground coriander and cumin, joined with yogurt kept underneath coagulating temperature and consolidated gradually and cautiously with the meat juices.
Generally, this would have been completed in a pot set over an exceptionally low fire, with charcoal on the cover to give all-round heat. A korma can be gently flavored or searing and may utilize sheep, goat meat, chicken, hamburger
There are various kinds of korma plans, for example, red korma, white korma, vegetable korma, and chicken korma and among every one of these, white korma is a mainstream one in Pakistan. You would get freedoms to taste it at a few events as it is broadly prepared and served at food get-together.
White korma utilises less measures of flavors thus it is known as a gently flavoured sauce food. It utilises no or very little measure of flavors and this causes it to seem more white in shading and lighter in hotness. The formula offered thus K Foods additionally utilises dark pepper just along yogurt, garlic, lamb and onions. Eventually, a couple of green chillies and coriander are sprinkled over the dish for embellishing reason. There are various kinds of korma plans, for example, red korma, white korma, vegetable korma, and chicken korma and among every one of these; white korma is a well known one in Pakistan. You would get freedoms to taste it on a few events as it is broadly prepared and served at food social occasions.
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INGREDIENTS
- Mutton 1/2 Kg
- Desi ghee 3 tbsp
- Red chilli powder 1 tbsp
- Coriander powder 1 tbsp
- Ginger garlic paste 1 tbsp
- Black cardamom 2-3
- Cinnamon stick 1-2
- Cumin seeds 1 tsp
- Bay leaves 2-3
- Black paper 9-10
- Cloves 4-5
- Fresh cream 1/2 cup
- Yogurt 1/2 cup
- Salt 1 tsp
- Green chillies 2-3 chopped
- Medium size onion 2
How to cook Mutton korma
First of all heat the desi ghee/Clarified butter in the pan.
Now add all the whole spices such as Black cardamom 2-3
Cinnamon stick ,Cumin seeds , Bay leaves ,
Black paper ,Cloves and fry them a little bit.
Now add ginger garlic paste & fry them for 2-3 minutes.
After frying the ginger garlic paste,add mutton.
Now frying the mutton for few minutes on high flame.
When the color of mutton turned to brown,add chilli &
coriander powder and mix them well.
Now add fresh cream in the pan after mixing spices.
Cook the cream with mutton a bit,then pour some water in it.
Now cover & cook until meat tenderise.
When mutton get tenderise,add some more ingredients,now
add chopped fried brown onion,salt and yogurt.
Stir fry the masala or all ingredients with mutton well.
Fry mutton till you see oil on the sides.
when mutton fried well & it looks red,add chopped
green chillies and fry them 1-2 minutes.
Now add 1 cup water to make the gravy of Qorma.
Now cover & cook the korma gravy for few minutes.
After 5 minutes the Korma is ready,now dish out it.
And serve with Naan or chapati.
