May 24, 2015

KORMA SHIRAZI

INGREDIENTS:
Meat-500 grams
Onions-2
Almonds -20
Dried apricots-12-15
Strands saffron-6-8(optional)
Lime-1(optional)
Oil-2 tbsp
Cloves-4
Green cardamoms-4
Bay leaves-2
Ginger-garlic paste-1 tsp
coriander powder-1 1/2 tsp
cumin powder - 1 tsp
red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
salt-1/2 tsp
sultanas-1 tbsp

METHOD:

  • Wash and drain the meat.
  • Slice thee onions fine.
  • Blanch and pee the almonds and chop coarsely.
  • Soak the dried apricots in water for a couple of hours and remove the stones. soak the saffron, if used , in 2 tsp water. 
  • Wash the lime, if used and squeeze out the juice, about 2 tsp
  • Heat the oil, burning it  if using mustard oil.
  • Lower the heat,put in the whole spices and bay leaves, and fry till they release their fragrance.
  • Add the onions and fry on high heat till beginning to turn golden.
  • Add the meat, ginger-garlic paste and spice powders.
  • Lower the heat and cook till the meat starts releasing its juices.
  • Raise the heat and cook stirring till it dries.
  • Add 1/4 cup water and bhuno a couple of times till the oil separates, adding more water as it dries.
  • Add the salt and 1-1 1/2 cups water, stir well, and cook and add the almonds, apricots and sultanas, together with the saffron and lime juice, if used.
  •  Simmer uncovered stirring occasionally, for another 10-15 minutes, reducing the gravy or adding a few tsp water till it is consistency you like



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