What is Mutton Korma?

aromatic curry meat, mutton korma is a mixture of different spices, yoghurt and other ingredients with goat meat or mutton. The preparation has in Pakistan and India, considered a traditional food in Pakistan and India, the roots in the kitchen Mughlai. This korma, popular with many Muslims, is ready for special events and opportunities such as EID. This curry is from mild to extra hot and has a creamy, rich texture that can be almost called silk. Korma at home for many Neketarians, many also serve oral food, many of them also serve their mouths in the mouth. In addition to basic preparation, there are many different types of this corma -based cormation. Mr. Mr, cucumbers or almonds could also appear in a bowl and named accordingly. White mutton korma has a creamy texture and thanks to the light colors of the ingredients and onions, the name is obtained. Inner or as a satisfactory main course, the corma is usually served with the Naan, the type of flat bread made in the oven or tandoor. Another popular combination is a mutton korma with a parathAS, scaly type flatbread. It also goes well with Chapathis, thin bread, or served through rice. It can be accompanied by crispy, green salad and Raita.

To get the flavors correctly, the chefs watch the recipe quite narrowly. The main ingredients are mutton bones or without them, finely chopped onions and chopped tomatoes. Chefs also use fresh, unsweetened yoghurt and ginger faithful paste. Cinnamon, cloves, bay leaves and MACE are some of the main spices. The recipe may also include the division of green cardamom, pepper and green chili peppers.

Some recipes also require the use of rose water, blanched almonds and ghee for further taste. Chefs can also use saffron soaked in hot milk to add additional staining. Other recipes are used by spice powders such as cumin, coriander and nutmeg powder to create authentic mutton. Chefs can afterTake curry leaves, chopped nuts and coriander leaves as a final decoration.

To prepare the mutton, the marinating mutton mutton and spices is brewing, and put the meat for a while. They add the chopped onion to the hot oil in a deep pan and fry them until the light color changes. Ginger paste-Czech paste goes to the pan along with the whole spice. Cooks frying spices until they become fragrant or darker.

At this stage, the chefs add all the spice powders and fry the aromatic mixture until the oil has been separate from the other ingredients. They add marinated meat and fry it for a while. Then add the chefs and mix the mixture occasionally until they get rid of. They cover the sauce and let it boil until the meat is cooked and the sauce is very strong.

cook a bowl in traditions can be used by chefs instead of a deep pan and cook it completely on low fire. Some recipes require adding yogurt to cooking sauce. Chefs pay attention to cooking saucey at very low fire to prevent yoghurt in precipitation.