Mutton Korma
| Mutton |
2 pounds |
Onion paste |
¼ cup |
| Ginger paste |
1 tab spoon |
Garlic paste |
2 teaspoons |
| Cinnamon |
4 pieces |
Cardamom |
5 counts |
| Keora |
2 tab spoon |
Curd (plain) |
½ cup |
| Sugar |
2 teaspoons |
Salt |
2 teaspoons |
| Ghee |
½ cup |
Onion sliced |
6 counts (medium) |
| Green chilies |
8 counts |
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|
1. Cut the mutton and wash it well. Put all the spices and curd; mix
it well.
2. After 30 minutes hit the ghee in a pan and put the mutton in there. Now stir
it well. Cook it in low hit. If it needs some water put some and put some green chilies
too. Use green chilies only for good flavor. When it’s well done take it out from the
stove.
3. Serve it with polao and salad.
Mutton Rezela
| Mutton |
4 pounds |
Onion paste |
1 cup |
| Ginger paste |
2 tab spoons |
Garlic paste |
2 teaspoons |
| Cardamom |
7 counts |
Cinnamon |
5 pieces |
| Curd |
1 cup |
Ghee |
1 cup |
| Sugar |
1 tab spoon |
Salt |
2 tab spoons |
| Jaffran |
¼ teaspoon |
Milk |
1 cup |
| Green chilies |
14 counts |
Keora |
2 tab spoons |
1.Cut the mutton and
wash it. Now put all the spices accept jaffran, milk, green chilies, and keora. Mix it
well. After 15 minutes hit the ghee and put the meat in the pan. Cover it and cook it in
low hit. After 30 minutes stir it.
2.When
the meat boiled put the keora and stirs it well. When you will see oil is floating over
the meat; put food, milk, and green chilies. Cover it and cook it 30 more minutes in
really low temper.
Lever Curry
| Lever |
2 pounds |
Onion paste |
1/3 cup |
| Ginger
paste |
1 tab spoon |
Garlic paste |
2 teaspoons |
| Turmeric
paste |
1 teaspoon |
Red chilies paste |
1 teaspoon |
| Coriander
paste |
2 teaspoons |
Cumin paste |
2 teaspoons |
| Cinnamon |
3 pieces |
Cardamom |
4 counts |
| Bay
leaf |
2 counts |
Oil |
¾ cup |
1.Cut the lever
in small pieces. Wash it very well, 3-4 times.
2.Hit the oil, put sliced onion,
four-piece garlic and bay leaf; fry it three minutes. Now put all spices and stir it very
well. Add lever and ½ cup water; cook it in low hit. After twenty five minutes when water
dry stir it very well. When you will see oil than curry is ready.
3.Don’t boil it too long, because
it will become hard. |
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