Bhopali Korma

Chef: Zakir Qureshi

Ingredients

Mutton meat:      ½ kg
Whole coriander:      1 tbsp
Cumin seeds:      1 tbsp (crushed)
Muslin cloth:      as required
Oil ¼ cup
Onion:      2 (medium sized, finely sliced)
Ginger garlic paste:      2 tbsp
Yogurt:      125 gm
Red chili powder:      1 tbsp
Turmeric:      1 tsp
All spice powder:      1 tsp
Cardamom powder:      ½ tsp
Fennel seeds:      1 tbsp
Salt:      as required
Nutmeg and mace powder:      ½ tsp
Green chilies:      3-4
Coriander powder:      2 tbsp

Recipy

1. In a muslin cloth place the whole coriander and cumin then wrap it.

2. Heat oil in a pan and fry the finely sliced onion and ginger garlic paste for a few minutes.

3. Add in mutton and the spice bag.

4. Fry the mutton until the onions are uniformly distributed.

5. Add the yogurt, coriander powder, red chili powder, turmeric, all spice powder, cardamom powder, fennel seeds, salt, nutmeg and mace powder.

6. Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender.

7. Now add the green chilies and increase the flame.

8. Cook until the gravy thickens.

9. The bhopali korma is now ready to serve.