Hyderbadi mutton korma recipe

Ingredients 1/2 kg Mutton 1 cup Yogurt 1 cup Oil / ghee 4 Kashmiri red chili 4 Onion chopped 6 Almond 6 Green cardamoms 1 tsp Cumin seeds 1 tsp All spice 1 tsp Black cumin 1 tbsp Ginger garlic paste 1 tbsp Poppy seeds 2 tbsp Whole coriander 2 tbsp Desiccated coconut to taste Salt How To Make Hyderabadi Korma METHOD: Heat 1 cup oil in pan, add in 4 chopped onion and fry till golden brown, now remove the brown onion and spread on a paper. Leave it till crisp.Now marinate ½ kg mutton with 1 cup yogurt, 1 tbsp ginger garlic paste and salt to taste. Boil 4 Kashmiri red chillies in a little water, blend with 2 tbsp whole coriander and add this paste to the mutton. Crush the fried onion with your hands and add to the mutton. Put marinated mutton in a pan, cook over low flame. Cook till water dries and meat is tender. Add in 2 to 3 cups of water, cover and cook till meat is tender.Grind together 1 tbsp poppy seeds, 1 tsp black cumin, 1 tsp white cumin, 2 tbsp desiccated coconut and 6 green cardamoms. Add this ground mixture to the pan also add 1 tbsp ghee. Simmer till done. Serve with Naan or Baghaary Rice. Hyderabadi mutton korma recipe is a special dish of Pakistan. It belongs to Hyderabadi cuisine, however eaten gladly across the country. It's specialty is mutton along the ingredients used in the recipe. Kashmiri red chili, almonds, cardamoms, poppy seeds, coriander and coconut are some exclusive ingredients that make it very special.