Bhopali Mutton Korma Very old Meat Recipe with Unique Flavours
Bhopali Mutton Korma is a very old recipe from century fifteen. The recipe process and taste are the same as it before in the past.
Coursecurry, Lunch, Main Course, Side Dish
1KgMutton/Goat meatYou can use beef/lamb or chiken whatever meat you like
1/2CupFinely chopped Onions(white onion or red onions)
1 TbspGinger grated or chopped
1TbspGarlic grated/crushed or chopped
2PieceDeseeded green chilli chopped
1TspWhole Fennel seeds
2Tspwhole coriander seeds
1Small piece of Muslin/cheese cloth
1/2Cup ofsmoothly beaten yogurt
1TspRed Chili Powder (Sweet Paprika)
1/2TspGround Turmeric powder
1TspGround Allspice powder
1TspGround Mace spice
1TspGround coriander seeds
1/2TspGround white pepper
1Tsp fullSalt or salt as per your taste
2TbspClarified Butter or Ghee
1Cups of Warm Water
At first, make pouch or packet with the piece of cheesecloth or muslin cloth and put fennel seed and coriander seeds inside it. Close the cloth tightly so the spices intact inside it.
Take a big cooking pot put ghee or clarified butter in it. Make it hot and put chopped onions, meat pieces and muslin cloth packet in it. Sautee well all the ingredients for 5 minutes over the medium gas flame.
Now add all the ground spices and ginger/garlic /chopped green chillies into it and cook for another 5 minutes over the very low gas flame.
After 5 mutes add smoothly bitten yoghurt mix well and cover the cooking pot with a tight lid.Cook the meat for 45 minutes over the very low flame. Check in between if water required adds water little by little. Do not add water at a time then the curry will be soupy. We need a thick curry gravy. When the meat is cooked serve the dish as a side dish and enjoy with your family. I am sure you will love this recipe once you try it.
BEFORE SERVE THE DISH PLEASE REMOVE THE MUSLIN PACKET FROM THE DISH FROM THE COOKING POT.