MALAYSIAN FOODTraditional Food In Malaysia

 

 

 

 

 

 

 

MUTTON KORMA

1. Mutton – 1/2 kg
2. Onion – 2
3. Green chilly – 10
   Garlic – 5 cloves
   Ginger – 1 medium piece
4. Cinnamon – 1 piece
   Cloves – 4
   Cardamom – 4
   Aniseed – 1 teaspoon
5. Poppy seed – 1 tablespoon
6. Pepper – 1 teaspoon
7. Coriander powder – 1 tablespoon
   Turmeric powder – 1/2 teaspoon
8. Cashew nuts – 25gm ( soak in water )
   Coriander leaves – for garnishing
9. Thick coconut milk – 1 1/2 cup
10. Vinegar – 1 teaspoon
    Oil – 3 tablespoon
    Salt – to taste

Heat oil in a pan. Saute onion, green chilli, ginger, garlic, poppy seed, whole masala & masala powders for 10 – 15 minutes. Grind this & make a paste. Pressure cook mutton pieces with the paste, half cup water, salt & vinegar. Mix cashew paste in coconut milk. When mutton is cooked & gravy becomes thick add coconut milk & cook for 5 more minutes. Garnish with coriander leaves.

 

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