Boti Kebab Korma By Pankaj Bhadouria

Boti Kebab Korma

Slow cooked in mild spices, these succulent mutton pieces make one of the tasty and flavourful non veg dish.
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Serves

4

Cooking Time

30-35 Min

Meal Type

CURRY

Preparation Time

50 Min

Difficulty

Medium

Rate This Recipe8

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

PREPARATION

  1. 1

    Marinate mutton pieces with raw papaya paste garlic paste, ginger paste, and salt for 5 to 6 hours. Dry roast the posta seeds, anise seeds, cumin seeds, and coriander seeds separately in a pan and set them aside to cool. Add a cinnamon stick, mace, nutmeg, green cardamoms, and water to the roasted spices. Grind on a grindstone to make a fine paste. Add the fried onions to the paste and grind to a smooth paste. Heat ghee in a pan. Add oil and then the mutton pieces. Sear the mutton and then add some masala paste. Reserve some paste. Mix well and cook on a low flame for 20 minutes. Add yogurt and kewra water in the remaining marinade mixture. Mix well and add to the pan. Add red chilli powder and mix well. Make a fine paste with gram flour and water. Add the paste to the korma mixture and stir. Garnish with a coriander sprig and serve hot.
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