Keema Korma

Ingredients list for Keema Korma

• 300 grams Mutton Mince
• 1/2 cup Yogurt whisked
• to taste Salt
• 2 tablespoons Oil
• 1/2 inch Ginger peeled
• 7-8 Garlic cloves
• 1 Green chilli
• 7-8 Small onions boiled
• 5-6 Green cardamoms
• 5-6 Cloves
• 1 blade Mace
• 1 teaspoon Coriander powder
• 2 tablespoons Cashewnut paste
• a few + to garnish Saffron
• to taste White pepper powder
• 1/4 teaspoon Green cardamom powder
• 1 teaspoon Rose water
• 2 tablespoons Fresh cream

Method

1. Take mutton mince in a bowl, add yogurt and salt and mix well. Keep in the refrigerator to marinate for 4-6 hours.
2. Heat oil in a non-stick pan.
3. Slice ginger and put it into a mixer jar with garlic, green chilli and boiled onions and grind to a smooth paste.
4. Add cardamoms, cloves, mace and ground paste to the pan and mix well and sauté till fragrant. Add the ground onion mixture, mix and saute.
5. Add coriander powder and mix well. Add marinated mutton. Rinse the mixer jar with ¼ cup water and add to the mince and mix well. Cover and cook on low heat for 10-15 minutes.
6. Add cashewnut paste and mix well. Add saffron, white pepper powder and cardamom powder and mix well.
7. Add rose water and fresh cream and mix well. Cook for a minute.
8. Transfer into a serving bowl, garnish with few saffron strands and serve hot.

Nutrition Info