Web  Site 
Indian Shopping Central
II Mutton Korma II


  • 675gms / 11/2lb mutton
  • 21/2 cups water
  • 1/2 cup ghee
  • 2 medium onions (finely chopped)
  • 4 bay leaves
  • 4 flakes of garlic (crushed)
  • 1tbsp. ginger grated
  • 2 cups curd / plain yogurt


  • 4 cloves
  • 2 pieces cinnamon stick
  • 4 black peppercorns
  • 2 brown cardamom
  • 1tsp. black cumin seeds
  • 1tsp. turmeric powder
  • 1tsp. red chili powder
  • 1tsp. garam masala powder


  • 1 green chili (finely chopped)
  • 1/2 tsp. saffron strands

Preperation :

  • Put the first five spices into a muslin cloth. Cut the mutton into 1-inch cubes and put in a saucepan with the water and muslin bag.
  • Cover and simmer gently until the meat is tender and the water is reduced to half, about 11/4 hours.
  • In another saucepan melt the ghee and add the onions, bay leaves, garlic and ginger. Fry until onions are golden, add all remaining spice and mix well.
  • Cook gently for 5 minutes, stirring continuously. Add the curd and salt to taste and cook for further 5 minutes, stirring.
  • Stir in the cooked meat mixture, juices and discard the muslin bag.
  • Simmer over a low heat for 15 minutes then pour into a heated serving dish.
  • Scatter the chopped chili over it. Steep the saffron in 1 tbsp. hot water and sprinkle over the dish before serving.


[Contact us/Feedback ] [ Disclaimer ] [Sitemap ]

Copyright 2005-2015 INDIF.COM All rights reserved throughout the World
Any unauthorized duplication of this site is strictly
prohibited and liable to prosecution.
Site maintained and designed by Indif Technologies Inc.
This site is best viewed in Internet Explorer