Qorma
Course: EntreesDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
2
hoursCalories
460
kcalIngredients
1 Kg 1 Mutton or Chicken
2 2 Black Cardamom (Bari Ilaichi)-seeds
18 18 Green Cardamom (Chhoti Ilaichi)
24 24 Cloves (Laung)
24 24 Black Pepper (Kali Mirch)-whole
8 tsp. 8 Coriander (Dhaniya)-powder
250 grm. 250 Onion
2 tsp. 2 Salt (adjust to taste)
1 tbsp 1 Garlic (Lehsan)-paste
1 tbsp. 1 Ginger (Adrak)-paste
250 grm. 250 Yogurt
1/2 tbsp 1/2 Red Chili (Lal Mirch)-powder
250 grm. 250 Ghee or Oil.
1 pinch 1 Nutmeg (Jaiphal) and Mace (Javitri)-powder
1 tbs. 1 Kewra
1 tsp. 1 Sugar
Directions
- Slice the onion finely and fry in the ghee/oil on very low flame till golden-brown.
- Remove the fried onion from the oil and keep aside.
- In the oil add all the spices, yugurt, ginger and garlic (except the nutmeg, sugar and Kewra) with a little water to prevent burning. Fry it till it dries up.
- Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 cups of water (1 cup enough for chicken).
- By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
- Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
- Serve hot with naan.
Absolutely delicious. Much nicer than I can get in most London restaurants