MUTTON KAJOOI QORMA

INGREDIENTS

  • Mutton ½ kg
  • Onion 3
  • Cashew nut 100 gm
  • Ginger garlic paste 2 tbsp
  • Ginger 1 medium piece
  • Nutmeg mace powder ½ tsp
  • Cardamom powder ½ tsp
  • Kewra 2 tbsp
  • Bay leaves few
  • Coriander powder 1 tbsp
  • All spice powder ½ tsp
  • Chili powder 1 tbsp
  • Salt to taste
  • Ghee 1 cup
  • Yogurt 250 gm

COOKING DIRECTIONS

Heat 1 cup ghee in a pan, add 3 chopped onion and sauté till brown.

Remove the brown onion, spread on a paper, keep aside till crisp and the crush coarsely.

In the remaining ghee add 2 tbsp ginger garlic paste and ½ kg mutton. Fry very well till water dries.

Now add 1 tbsp coriander powder, 1 tbsp chili powder, ½ tsp all spice and a few bay leaves. Fry on low flame for 1 – 2 minutes.

Then add 250 gm yogurt and 1 cup water, cover and cook on low flame for 25 – 30 minutes till meat is tender.

Add 100 gm ground cashew nuts, ½ tsp nutmeg mace powder, ½ tsp cardamom powder, 2 tbsp kewra and salt to taste. Cover and simmer on very low flame for 3 – 4 minutes.

Lastly add crushed brown onion, fry well on high flame till oil comes on top. Then dish it out and serve with Naan

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