#kashmirtastytreats
#eidspecial
INGREDIENTS…
~1 kg Mutton.
~1 cinnamon stick.
~6 black pepper corns.
~4 Green cardamom’s.
~2 Black cardamoms.
~ 3 tbsps salt.
~ 1/2 tbsp cumin seeds.
~5-6 Garlic cloves.
For Gravy
~1 1/2 litres Curd.
~1 Egg.
~5 green cardamom’s.
~2-3 tbsps Oil.
~ 2 tbsps fried Onion paste.
~ 1 tbsp Fennel seed powder.
~ 1/2 tbsp Garam masala powder.
~ 1/2 Ginger powder.
~ 2 tbsps Ghee(clarified butter).
~ Chopped green coriander.
Here's a revised version:
Preparation Method:
Start by placing the washed mutton in a pressure cooker and adding 2 glasses of water. Bring it to a boil uncovered until any impurities rise to the surface, then skim them off. Add all the specified ground spices, seal the lid, and cook until the mutton is nearly tender.
For the gravy, blend high-quality curd with an egg in a separate pot, ensuring a smooth mixture. Bring it to a steady boil while whisking continuously. Add green cardamoms and simmer for 5 minutes. In another pan, fry the steamed mutton and add it along with the strained mutton stock to the yogurt mixture. Stir in fried onion paste, fennel seed powder, garam masala powder, and ginger powder. Simmer with the lid on until the mutton stock reduces and the gravy thickens. Lastly, incorporate clarified butter and chopped green coriander leaves. Your delicious and aromatic mutton Daniwal korma is now ready to serve.
