Afghani Mutton Korma

September 21, 2018

•

Geeta Biswas

2,558

Reads

Dinner, Lunch

Prep Time

15m

Cook Time

30m

Cuisine

Afghani • Homestyle Cooking

Yield / Serves

2 Servings

Category

Non-Veg

Afghani mutton korma is not so tough. Those who like non-veg they can try the recipe. Here I served the korma along with saffron rice.

300 gram mutton

2 tbsp onion paste

1 tsp garlic paste

1 ginger paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp red chilli powder

1 tsp gram masala powder

1/2 tsp turmeric powder

1 tbsp cashew nut paste

1 tbsp couscous paste

1 tsp rose water

2 tbsp curd

2 tbsp fried onion paste

2 tbsp ghee

1 tbsp oil

Salt to taste

Marinate the mutton with curd, chili powder, cumin powder, coriender powder, turmeric powder, ginger paste and 1 tbsp oil. Keep for 10 minutes.

Take a wok heat ghee, put garlic paste and onion paste. Stir continuously until light brown.

Add the marinated mutton again stir and mix well. Close the lid and cook until the flesh become soft.

After cook open the lid add the remaining ingredients. Couscous paste, cashew nut paste, fried onion paste, garam masala powder, rose water and salt.

Again cook for a minute. Serve with saffron rice.

If you want to result it can be marinated more than hour.

Geeta Biswas

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Afghani Mutton Korma

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Ingredients

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Recipe Notes

Recipe By

Geeta Biswas

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