Saturday, December 16, 2006
Ingredients
1 kg Goat Meat
1 kg Goat Meat
1.5 inch piece Ginger
8 pods Garlic
3 (medium chopped) Onion
0.5 tsp Black Cumin Seed
2 tblspn Red Chili Powder
4 Cardamom
1/2 inch piece Cinnamon
6 Cloves
6 whole Peppercorns
0.5 tsp Saffron
5 tblspn Yogurt
1 1/2 tsp Salt
20 Sliced Almond
2 tblspn Cream
2 tblspn Cooking Oil
1 Small Cup Water
2 tbsp Ghee
Directions
1. Clean and wash meat and cut into 1 inch pieces.
2. Grind ginger, garlic and cumin seeds into a fine paste.
3. Grind cardamom, cinnamon, cloves and pepper corns to a coarse powder.
4. Heat, crush and soak saffron in 2 table spoon hot milk.
5. Mix together yogurt, red chili powder, sugar and the paste from Step 1 and smear on meat pieces.
6. Heat ghee and oil and fry onion chopped finely to light brown.
7. Add powdered spices and cook for 1/2 minute.
8. Add marinated meat and cook on slow fire with occasional stirring till meat is tender and oil starts separating.
9. Add 1 cup hot water and cook till the meat becomes tender and the gravy thickens.
10. Add saffron, almonds and cream.
11. Mix well and cook covered for about 5 minutes.
12. Serve hot with rice or Naan.
Labels: east india, indian, korma, kurma, mutton
posted by Daryl W.T. Lau at 6:29 PM
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