SHAN KORMA CURRY MIX
Type Of Packing - Packs
Unit Weight - 50 Grams
Easy to Cook Hard to Resist!
Mughalai Meat Curry
Ingredients Required Quantity & Preparation
Beef/ Mutton 1-1½ kgs, small cubes
Onions, medium 5, finely sliced / 2½ cups /300g
Yogurt, Plain 1½ cups, whipped /300g
Garlic Paste ½ tablespoon
Ginger, chopped 2 tablespoons /2" piece /25g
Ghee/Oil 1½ cups /250g
Kewra Water 2-3 tablespoons
Shan Korma Spice Mix one packet (useless for medium hot)
STEPS OF COOKING
1. TO FRY ONIONS: In a small deep pan heat ghee and add sliced onions. Saute / fry on high heat for 10 minutes or until the onions turn transparent. Stir frequently. * Reduce heat to low and continue to fry until the onions are light golden. Stir continuously. * Remove from heat and drain the ghee. Spread the fried onions on an absorbent paper. Allow it to cool and when crisp, crush it coarsely with rolling pin. Do not grind it into a paste.
2. In the same ghee ad garlic and fry for few seconds. then stir in meat, yogurt, ginger and Shan Korma Spice Mix. Cover and cook on low heat until the meat is tender. If desired, add 1-2 cups of water.
3. Add crushed fried onions and kewra water. Cover and cook on low heat fry 5 minutes or until the ghee separates form the gravy.
SERVING SUGGESTION: * Serve with taftans, lal roti and naans. * Serves 6-8 persons.
TIPS FOR BEST RESULTS: * The yogurt should not be sour. * Do not use over browned fried onions. * 300g sliced onions are equal to 1 cup of crushed fried onion. * Meat: use ribs, chops & shoulder cuts.