Kumbakonam vellai korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Goat meat - 500 grams
  2. Ghee - 25 grams
  3. Oil - 75 grams
  4. Ginger garlic paste - 2 tablespoon (tbsp.)
  5. Cinnamon stick - 1 inch
  6. Cardamom - 2
  7. Clove - 2
  8. Thinly sliced onion - 100 grams
  9. Finely chopped tomato - 50 grams
  10. Slit green chili - 15
  11. Sour yogurt or curd - 100 milliliter
  12. Lemon juice - from 1
  13. Coriander powder - 2 tablespoon (tbsp.)
  14. -- To grind to paste --
    1. Soaked Poppy seed - 1 teaspoon (tsp.)
    2. Shredded coconut - 4 tablespoon (tbsp.)
    3. Roasted gram - 3 teaspoon (tsp.)
    4. Cashew - 20
  15. Coriander leaf - 15
  16. Salt - as needed

PREPARATION:

  1. Grind all the ingredient under "To grind to paste" section to fine paste by adding little water as possible.
  2. In a pressure cooker heat oil, ghee. Now add cinnamon stick, cloves, cardamom once they stop splattering add onion and sauté until it turns translucent (golden brown).
  3. Now add ginger garlic paste and sauté until the raw smell is gone.
  4. Now add the mutton and sauté for 5 minutes.
  5. Now add tomato, green chili, yogurt or curd and sauté for 2 minutes.
  6. Now add coriander powder, ground coconut paste, salt as needed, water as needed and pressure cook for 5 to 6 whistle. NOTE: don't add too much water as meat already contains water.
  7. Once the pressure is released, add lemon juice and continue cooking until oil starts to float. Remove from heat (stove) garnish with coriander leaves and serve.

NOTES:

  1. you can cook this with chicken as well.



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