Mutton korma (06.09.12)

INGREDIENTS
1 kg LAMB – CUT INTO PIECES
1 TSP SALT
2 TSP FINE RED CHILLIES
2 TSP CRUSHED RED CHILLIES
1 TSP GROUND GREEN CHILLIES
1 TBLSP GINGER GARLIC MASALA
1 TSP CRUSHED GARLIC
½ TSP WHOLE JEERA
2 TSP DHANIA POWDER
1 TSP ARAD/TURMERIC
1 TSP GARAM MASALA
1 TBLSP TOMATOE PUREE
2 SLICED ONIONS
2 STICKS CINNAMON, A FEW PEPERCORNS AND A FEW WHOLE ELACHI
2 CUPS LIQUIDISED TOMATOE
½ CUP PLAIN YOGHURT
CHOPPED GREEN DHANIA

METHOD
•   FRY ONIONS UNTIL LIGHT BROWN IN GHEE/OIL
•   MARINATE MEAT WITH SPICES EXCEPT TOMATOES
•   COOK FOR 20 MINUTES , THEN ADD TOMATOES AND COOK ON LOW HEAT UNTIL MEAT IS TENDER
•   YOU MAY ADD IN FRIED BABY ONIONS AND POTATOES – OPTIONAL
•   SERVE WITH ROTIES

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