Friday, January 17, 2014

Peshawari Mutton Qorma

Peshawari mutton qorma




Ingredients

Shallots 3 big sliced.
garlic 4-5 cloves crushed
ginger 1 "
1 kg pieces of lamb
3- 4 Tbs ghee/oil
2 green cardamoms
5 cloves
2 black cardamoms
½ tsp cinnamon powder
½ inch cinnamon stick
2  tbs Kashmiri chili powder
1/4 tsp turmeric powder
½ tsp garam masala
½ tsp ginger / saunth powder
1 tbs fennel / saunf powder
1 tsp corriander powder
homemade yogurt 1 cup
Method
Marinade lamb pieces in yogurt for half an hour.
Fry onion slices in hot oil till crispy. Cool and blend with ginger n garlic  to paste.
In a bowl mix the deggi chili powder in 1 cup of water and keep aside.
Heat ghee in patila.
Crush the green cardamom and cloves and add them in the ghee.
Add fried onion paste  . Buno for two mins at low heat.
Add red chilli powder water.
Simmer for 10 mins.
Add the pieces of lamb along with marinade, stir it all together.
Add in the cinnamon stick and the black cardamoms.
Cook on medium heat, stirring occassionally until the lamb starts to turn reddish brown in ghee.
Add in the  spices  turmeric, saunf , saunth and corriander powder & mix to combine.
Add in the salt . Put 1 cup water more.
Simmer at low heat till meat is tender.
Once the meat is tender add in garam masala and let it cook uncovered till the consistency of gravy you need.
Serve with rice.


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