Taar Korma

Published under: Mutton

Lamb – 800 gms, boneless, diced
Refined Oil – 6 tbsp
Cinnamon – 1 one inch stick
Cloves – 2
Green Cardamoms – 2
Ginger Garlic Paste – 2 tbsp
Red Chilli Powder – 1 tsp
Brown Onion Paste – 1 tbsp
Yoghurt – 1/2 cup
Tomato Puree – 1/2 cup
Lamb Stock – 1 litre
Garlic Paste – 2 tbsp, browned
Almonds – 1 tbsp, fried
Cashewnuts – 1 tbsp
Sunflower Seeds – 1 tbsp, fried
Saffron – a pinch
Mace – a pinch
Cardamom – a pinch

1. Heat oil in a pan.
2. Crackle whole spices, saute ginger garlic paste till almost dry.
3. Add lamb, red chilli powder, onion paste, yoghurt, tomato puree, salt and stock.
4. Cook till the meat is half done.
5. Add browned garlic paste and cook till lamb is tender.
6. Remove lamb into an oven proof dish.
7. Strain the gravy into another pot.
8. Blend dry fruits and sunflower seeds with 4 tbsp water.
9. Add to the gravy.
10. Cook for 2 to 3 minutes.
11. Pour gravy over the lamb.
12. Mix in saffron, mace and cardamom powders.
13. Cover and seal with dough.
14. cook in a preheated oven for 10 minutes.
15. Serve.

Shruti Balaji
Shruti Balaji

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