മട്ടൺ കുറുമ ഇത്രയും രുചിയോടെ ഉണ്ടാക്കി നോക്കൂ | Malabar Special Mutton Kurma Recipe | Mutton Korma
Kannur Special Mutton Kurma
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Ingredients:
mutton -400 -500 g
oil -2 tbsp
Cinnamon -2
Cardamom -2
cloves -3
fennel seeds -1/2 tsp
onion -2
ginger garlic paste -1 tbsp
green chillies -4
Coriander powder -1 tbsp
black pepper powder -2 tsp
tomato -1
water -1 cup + 1 cup
Turmeric -1/4 tsp
salt
curry leaves
coconut -1&1/2 cup
cashews -10
curry leaves
Coriander leaves
coconut oil -2 tsp
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Mutton Shahi Korma | मटन शाही कोरमा | Chef Sanjyot Keer
Full recipe for Mutton Shahi korma
Prep time: 30 mins
Cooking time: 3 hours
Serves: 6
Ingredients:
• Ghee 4 tbsp
• Onion 4-5 medium size (sliced)
• Cashew nuts 8-10 nos.
• Mutton 1 kg
• Ginger garlic paste 1 tbsp
• Salt to taste
• Curd 2 cups
• Red chilli powder 1 tbsp
• Coriander powder 4 tbsp
• Turmeric powder ½ tsp
• Cumin powder (jeera) 1 tsp
• Lemon juice 1 tsp
• Cumin seeds (Jeera) 1 tsp
• Black peppercorns 3-4 nos.
• Cinnamon stick 1 inch
• Bay leaf 1-2 nos.
• Cloves 4-5 nos.
• Black cardamom 1 no.
• Green Cardamom 3-4 nos.
• Mace 1 no.
• Nutmeg 1/4th (grated)
• Green chillies 3-4 nos. (slit0
• Ginger garlic paste 2 tbsp
• Hot water 750 ml
• Saffron infused water 1 tbsp
• Kewra water 1 tsp
• Fresh garam masala 2 tsp
Method:
• Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown.
• Spread fried onions on a paper towel.
• Soak the cashew nuts in hot water for 10 minutes.
• Grind the fried onions and keep aside. Also grind the soaked cashew to make fine cashew paste.
• In a mixing bowl add mutton, ginger garlic paste, salt, curd, red chilly powder, coriander powder, turmeric powder, cumin powder and lemon juice, marinade the mutton well for minimum ½ an hour.
• Heat the same ghee used for frying onions, add the whole spices, green chillies and ginger garlic paste, sauté for 2-3 minute.
• Add the marinated mutton and cook on medium flame until ghee is released.
• Add the freshly prepared crushed fried onions.
• Add the cashew paste and cook for 8-10 minutes.
• Add the hot water and salt, mix well.
• Cover and cook on low medium flame for 1- 1.5 hours or until the mutton is cooked and tender.
• Add the saffron infused water, kewda water and fresh garam masala. Mix well and Cover and cook further for 8-10 minutes on low flame.
• Serve hot with roti or paratha or rice.
Fresh garam masala
Ingredients:
• Cumin seeds (jeera) 1 tsp
• Cloves 5-6 nos.
• Mace (javitri) 1 no.
• Nutmeg (jaiphal) ½ tsp
• Black cardamom 1 no.
• Green cardamom 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
Method:
• Grind all the whole spices into fine powder.
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Shahi Korma | शाही कोरमा | Mutton Korma | Khazana of Indian Recipes | Sanjeev Kapoor Khazana
One by one, the cashew paste and then the cream add to the richness of this Mughlai tender lamb curry preparation.
SHAHI KORMA
Ingredients
600 grams boneless mutton, cut into 1 inch cubes
3-4 tablespoons ghee
5 green cardamoms
1 inch cinnamon stick
½ mace blade
4 cloves
3 medium onions, chopped
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2 teaspoons red chilli powder
Salt to taste
½ cup yogurt, whisked
¼ cup cashew nut paste
1 teaspoon garam masala powder
½ cup fresh cream
Fresh coriander sprig for garnish
Paranthe to serve
Method
1. Heat ghee in a non-stick pan, add green cardamoms, cinnamon, mace and cloves and sauté till fragrant. Add onions and sauté till light brown.
2. Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan.
3. Add mutton cubes and cook on a high heat for 3-4 minutes, stirring constantly.
4. Add coriander powder, red chilli powder and salt. Cook for another 2-3 minutes.
5. Stir in the yogurt and cook for 1-2 minutes. Add 2 cups water.
6. When the mixture comes to a boil, reduce the heat, cover and cook for 40-45 minutes or till the mutton is cooked and tender.
7. Add cashew nut paste and garam masala powder. Cook for 5 more minutes on medium heat.
8. Add fresh cream, mix and simmer for 5-6 minutes.
9. Transfer the gravy into a serving bowl, garnish with coriander sprigs and serve hot with paranthe.
Chef’s tip: You may garnish Shahi Korma with raisins and almonds and cashewnuts to make it extra rich.
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Cashew Nut Saffron Mutton korma| Eid special| NH Food Factory
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White Mutton Gravy | Easy Delicious Malai Mutton Gravy
#muttonrecipe #muttongravy #whitemuttonkorma
White Mutton Gravy | Easy Delicious Malai Mutton Gravy
Ingredients:
Mutton - 500 grams
Bay Leaf - 2
Cinnamon Stick - 2 inches
Black Cardamom - 1
Yogurt - 1 tbsp
Salt - 1 tsp
Water - 1 cup
Cooking Oil - 2 tbsp
Onion - 2 medium sized
Green Chilies - 5 to 6
Garlic Cloves - 7 to 8
Ginger - 1 inch
Cashew Nuts - 12 to 15
Water - 1/2 cup
Water - 1/4 cup
Clarified Butter - 1 tbsp
White Pepper Powder - 1 tsp
Cumin Seeds Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Dried Fenugreek Leaves - 1 tsp
Whisked Yogurt - 1/2 cup
Salt - 1 tsp
Fresh Cream - 1/2 cup
Chopped Green Chilies - 2 to 3
Chopped Coriander Leaves
Cooking Oil - 2 tbsp
Green Cardamom - 4
Cloves - 4
Cumin Seeds - 1/2 tsp
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Mutton Cashew Curry | काजु मटन ग्रेवी | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala
How To Make Mutton Cashew Curry | Kaju Mutton Masala | Cashewnut Mutton Curry | Cashewnut Mutton Gravy | Red Mutton Curry | Cashew Mutton Curry | Mutton Cashew Gravy | Mutton Curry | Mutton Gravy | Mutton Recipes | Mutton Cashew Curry | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala | काजु मटन ग्रेवी
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