Mutton Korma

For those who love mutton this recipe is another delight to their mouth, so lets get ready to make mutton korma but remember that mutton takes a longer time to cook than chicken so give it the full time and do not hurry.

Ingredients:

• 1 tb Cumin seeds


• 4 tbsp. Coriander seeds


• 1-2 ts cayenne-pepper


• 1 ts Saffron threads


• 3 tb Hot milk


• 6 tb Ghee or clarified butter


• 2 md Onions, chopped


• 5 Black cardamom pods-cinnamon sticks


• 4 Cloves


• 3 Bay leaves


• 1 Fresh ginger, grated


• 4 lg Garlic cloves, minced


• 2 lb Boneless lamb, cut into-1/2-inch cubes


• 1 cup Fresh, sweet, unflavored-yogurt


• 1/4 cup Heavy cream


• 1 tb Rose water


• 1/4 c Blanched almonds
  
  

Method:

• Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.


• Soak the saffron in hot milk.


• Heat the ghee or clarified butter in a large, shallow, heavy pan.


• Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves.


• Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.


• Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.


• Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.


• Dry the meat with paper towels.


• Stir half of the meat into the spice mixture.


• Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.


• Stir in the remaining meat, and cook as before, scraping the bottom of the pan.


• If the mixture gets too dry, splash in a little water.


• Turn the heat to medium.


• Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful.


• Continue adding in this way until all the yogurt has been used.


• Turn the heat to low.


• Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender.


• If necessary, splash in a little water from time to time.


• When the meat is tender, and salt to taste.


• Stir the cream and cook until the sauce is thick.


• Stir in the saffron and rose water and heat thoroughly.


• Fry the almonds in a little oil until golden brown.


• Serve the lamb hot garnished with the almonds.