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Main Ingredients | Mutton on the bone, Kashmiri red chillies |
Cuisine | Kashmiri |
Course | Main Course Mutton |
Prep Time | 0-5 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Mutton Mirch Korma
- 800 grams Mutton on the bone cut into 1½-inch pieces
- 15 Kashmiri red chillies
- 4 tablespoons Oil
- 1/2 teaspoon Cumin seeds
- 3 Green cardamoms
- 3 Cloves
- 1 cup Yogurt
- 2 teaspoons Fennel (saunf) powder
- 1/2 teaspoon Cinnamon powder
- 1 teaspoon Dried ginger powder (soonth)
- to taste Salt
- for garnishing Coriander sprigs
Method
- Soak the Kashmiri chillies in one cup of hot water for five minutes. Drain, remove the seeds and grind with one cup of water to a fine paste.
- Heat the oil in a thick-bottomed pan. Add the cumin seeds, cardamoms and cloves and sauté for one minute.
- Add the mutton and sauté for four to five minutes. Add yogurt and mix well.
- Add the fennel powder, cinnamon powder, ginger powder and salt and continue to sauté for a few minutes.
- Pass the chilli paste through a piece of muslin and add to the mutton gradually, stirring continuously. Add one-and-a-half cups of water and bring the mixture to a boil. Lower heat and simmer till the oil separates and the mutton is tender.
- Serve hot garnished with coriander sprigs.
Nutrition Info
Calories | 2278 |
Carbohydrates | 11.4 |
Protein | 157.7 |
Fat | 177.8 |
Other Fiber | Vitamin B12- 21.1mcg |
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