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Friday, April 19, 2013,12:16 AM by
Ayesha Siddiqua

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HYDERABADI SHAHI KORMA

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cut mutton into small pieces.
  • Soak red dry chilli in luke warm water for 20 minutes then grind it into smooth paste.
  • Add 4 teaspoon of oil in frying pan then add bay leaves, cloves, black cardamom, green cardamom, cinnamon, fennel, dry chilli, add chopped onion fry it till golden brown.
  • Then add turmeric, red chilli powder, coriander powder, cumin powder, ginger garlic paste and fry it for a while.
  • Then add red dry chilli paste, water, chopped tomato, tomato puree, salt.
  • Add mutton and milk cream cover it with lid for half an hour.
  • Once the mutton is well done, Garnish with chopped ginger, tomato slice and coriander leaves.
  • Serve with rice or paratha.

INGREDIENTS

  • 1 kg Mutton
  • 6 red dry chilli
  • 4 teaspoon cooking Oil
  • 2 bay leaves
  • 10 cloves
  • 5 Black cardamom
  • 5 Green cardamon
  • 2 sticks of cinnamon
  • 2 teaspoon Fennel seeds
  • 1 teaspoon Dry chilli
  • 400 grams Chopped onions
  • ½ teaspoon turmeric powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Coriander powder
  • 2 teaspoon Cumin powder
  • 2 teaspoon Ginger-garlic paste
  • 50 ml Water
  • 400 grams Chopped tomato
  • 400 grams Tomato puree
  • 2 teaspoon Salt
  • 50 ml milk cream

For garnishing:

  • Chopped ginger
  • Coriander leaves
  • Tomato slice

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