I am going to share a super cool mughlai recipe today. What is Mughlai? It’s the cuisine believed to have descended from the Mughal Dynasty. It’s quite popular here in India and also in Pakistan. It’s more meat based and are super rich. That’s why it is included in my indulgent list.
Ohh.. I am sharing the recipe of Korma.
I caught this pink eye from somewhere and really hurts to be in front of the laptop… so I’ll keep this one tiny.
All that you need.
- Lamb cubes – ½ kg (with bones)
- Clarified butter – 1 tablespoon
- White Oil – 2 tablespoon
- Onion – 1 finely chopped
- Tomato – 1 diced
- Yogurt (unsweetened/ unflavored) – ½ cup
- Mace, Cinnamon, black cardamom – 1 each
- Ginger Garlic paste – 2 tablespoon
- Cumin seeds – 1 teaspoon
- Bay leaf – 1
- Dried red chili – 1
- Salt – to taste
- Red chili, turmeric, cumin and coriander powder – a teaspoon each.
I have also used potato halves here (because I love them) you can skip that if u want.
Let’s get started
In a mixing bowl take the lamb cubes and marinate them with yogurt and salt.
Keep it covered or in the refrigerator for 30 minutes.
Heat clarified butter and oil in a skillet on medium heat.
Add the whole spices – mace, cinnamon stick, cardamom, red chili, bay leaf and cumin seeds when oil’s hot.
Add onions when the spices splutter. Fry onions till translucent.
Add ginger garlic paste and fry.
Add tomato and fry for another 5 minutes.
Add the dry spices – turmeric, cumin, chili, coriander powder and fry till you see oil on the sides
Add the marinated meat and fry for 3-4 minutes.
Tip: You will see a lot of water coming out – that’s coming from the meat and yogurt. Keep stirring occasionally till the water evaporates.
[If you were using potato, then fry the halves first in oil, take them off heat and add the fried potatoes after adding the meat.]
When water evaporates, cover and cook.
Keep stirring occasionally to prevent the spices from burning.
You do not need to add any water because yogurt will give the moisture. But if you find it extremely dry for any reason add ½ cup of warm water.
Cover and cook for 45 minutes, alternatively you can pressure cook to reduce the time. You would want to keep a thick gravy and so do not add extra water.
Cook till meat is tender and serve it with hot roti / naan / kulcha or even with rice like me!
Hope you will enjoy it.