• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Qorma Badam1

1 Kg mutton
80 grm almond (blanched)
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. Onion
1 to 11/2 tsp. salt (according to taste)
1 1/2 tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. Yogurt
2 tsp. chilli (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar
Method
Finely slice the onion and fry in the ghee/oil on very low flame until they are golden-brown.
Re In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water a mix well. Move the fried onion from the oil and keep aside.
Add the meat and continually stirring so the meat is cover with the mix. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken).
Once the fried onion has cooled and turned crispy, crush it and add it to the pot.
Cover and cook on low heat until the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Leave on low heat for two minutes.