Mutton Mirch Korma

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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

1. 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.
2. Heat the oil in a thick-bottomed pan. Add the cumin seeds, cardamoms and cloves and sauté for one minute.
3. Add the mutton and sauté for four to five minutes. Add yogurt and mix well.
4. Add the fennel powder, cinnamon powder, ginger powder and salt and continue to sauté for a few minutes.
5. 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.
6. Serve hot garnished with coriander sprigs.

Nutrition Info