July 15, 2013

Nilgiri Korma

Boneless Mutton -1 kg
Onion Paste - 1 cup
Ginger - Garlic Paste - 4 tbsp
Fresh Coconut - 2 1/2 cups (grated)
Red Chillies - 20
Coriander seeds - 50 gms
Cumin Seeds - 1 tbsp
Saunf seeds - 2 tsp
Poppy seeds - 2 tsp
Cinnamon - 5 sticks
Cloves - 8
Green Cardamom - 8
Bay leaf - 1
Salt to taste
Turmeric - 1/2 tsp
Oil - 1/2 cup
Coriander leaves - 2 tbsp (chopped)
Mint leaves - 2 tbsp (chopped)

  • Dry roast red chillies, coriander, cumin, fennel and poppy seeds. Cool and grind to make fine paste. Add sufficient water.
  • Heat oil in a pan, add cinnamon sticks, cloves, cardamom and bay leaf. Saute over medium flame until they began to crackle.
  • Add the onion paste and ginger garlic paste and cook for 5-6 minutes.
  • In a separate pan, heat 2 cups of water, add mutton pieces and bring to a slow boil and cook for 10 minutes.
  • Add these pieces to the onion paste. Cook over medium flame for 10 - 15 minutes, stirring constantly.
  • Add a cup of hot water, cover and cook on low heat until the mutton is almost cooked.
  • Grind the grated coconut to a very fine paste.
  • Add 150 ml of hot water to the coconut paste and keep aside for 10 minutes.Strain through muslin cloth to get thick, fresh coconut milk.
  • Add this coconut milk to mutton, uncover and cook for 10 minutes until the gravy thickens.
  • Lastly add coriander and mint leaves.
  • Serve hot.
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