Boti Kabab Korma
Slow cooked in mild spices, these succulent mutton pieces make one of the tasty and flavourful non-veg dishes. Serve it with hot rice and slices of onion for your next dinner.
Chef Pankaj Bhadouria's Boti Kabab Korma recipe
Cuisine

- Asian

Serves

- 4

Cooking Time

-30-35 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 50 Min

INGREDIENTS

  • ½ kg mutton pieces marinated
  • ½ cup ghee
  • 2 tbsp oil
  • 5 to 6 tbsp Yogurt
  • 2 tsp kewra water
  • 2 tsp red chilli powder
  • 1 tbsp gram flour
  • water
  • 2 tsp posta seeds
  • 1½ tsp anise seeds
  • ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 piece of cinnamon stick
  • 1 mace
  • 1 nutmeg
  • 8 green cardamoms
  • water as required
  • 1 cup fried onions
  • Coriander sprig

HOW TO PREPARE BOTI KABAB KORMA

  1. 1

    Marinate mutton pieces with raw papaya paste garlic paste, ginger paste, and salt for 5 to 6 hours.
  2. 2

    Dry roast the posta seeds, anise seeds, cumin seeds, and coriander seeds separately in a pan and set them aside to cool.
  3. 3

    Add a cinnamon stick, mace, nutmeg, green cardamoms, and water to the roasted spices.
  4. 4

    Grind on a grindstone to make a fine paste.
  5. 5

    Add the fried onions to the paste and grind to a smooth paste.
  6. 6

    Heat ghee in a pan.
  7. 7

    Add oil and then the mutton pieces.
  8. 8

    Sear the mutton and then add some masala paste.
  9. 9

    Reserve some paste.
  10. 10

    Mix well and cook on a low flame for 20 minutes.
  11. 11

    Add yogurt and kewra water in the remaining marinade mixture.
  12. 12

    Mix well and add to the pan.
  13. 13

    Add red chilli powder and mix well.
  14. 14

    Make a fine paste with gram flour and water.
  15. 15

    Add the paste to the korma mixture and stir.
  16. 16

    Garnish with a coriander sprig and serve hot.

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