Safed Mutton Korma
Friends before starting this recipe I would like to state that this recipe belongs to the most renowned family of Bengal “Tagore Family”. This recipe was shared by one of the successors of Rabindranath Tagore and was published in a Bengali magazine. I have translated the recipe without making any change for you all. Hope you all going to have the aroma and taste of the dish. :-D
Ingredients
· Mutton- 500 gram
Yogurt-200 gram
Onion – 4 (chopped)
Zinger paste- 1 table spoon
Garam Masala-10 gram (Garam Masala is an Indian spice mixture. The ingredients
change from cook to cook and from dish to dish. Some formulas give a very fragrant
blend and others are hot and spicy. The combination usually includes cardamom,
cinnamon, and cloves, considered to be "warm" spices.)
Ghee- 2 tablespoon
Green chilli- 5/6
Condensed milk-250 gram
Salt- As required
Garlic paste-1 and ½ table spoon
A good Grinder like a silent Kitchen Partner-
Process -
Firstly wash the meat very cleanly. After that, marinate the meat
with yogurt and zinger paste. Now take a pan, add ghee in it, when the ghee
become splutter add Garam Masala, when smell comes out then add chopped onion. Mix
well and fry it (but don’t over fry it .When frying done add garlic paste in
the pan and stir well. Now add the marinated meat and green chilies (cut in
two pieces). Now singe it well. When singing properly done, add water as required because gravy must be
inclined. Cover the pan and let mutton perfectly cooked. Now reduce the flame
to check the seasoning and adjust salt.
When mutton is perfectly done sprinkled the condensed milk over the
mutton. Serve the dish hot.
A Good chopper always a necessity in Smart Kitchen
Nice
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