Mutton Shahi Korma

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Ingredient          (4 pack )

Mutton -                                           500 gm

Onion -                                             115 gm

Ginger -                                            25 gm

Garlic -                                             25 gm

Curd -                                              75 gm

Coriander powder -                         15 gm

Caju charcagaj and poppy seeds -   75 gm

White pepper powder -                    5 gm

Garram masala powder -                 5 gm

Ghee / fat -                                      50 gm

Fresh cream -                                  1 tea spoon

Salt -                                               to taste

Method

• Wash and cut meat into a small pieces. Marinette with the shower curd and salt , pepper for ½ hour.
• Grind together Caju charcagaj and poppy seeds, ginger , garlic and half onion.
• Heat fat fry remaining slice onion add all pest and sautéed stir continuously.
• After few minutes add  dry powder masala stir in continuously.
• When oil / fat extract from gravy then add stock in it allow to boil until mutton is cooked. Adjust seasonings serve hot with the fresh cream.