Shahi Korma: Mutton Curry

Quantity and Ingredient

• 1 1/2 lb. Goat mutton
• 3 Medium onions
• 3/4 c Yogurt
• 4 cloves Garlic
• pinch Saffron
• 2 t Salt
• 3/4 c Cream
• 1 oz. Almonds
• 1/2 c Oil
• 1 oz. Coriander seed
• 1 t Red pepper (optional)
• 1/2 t Garam Masala

Method

1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F for 1/2 hour
13. Serve garnished with chopped coriander leaves.

Pork Curry

To Serves 6 or 8 persons

Quantity and Ingredient

• 1 1/2 lb. Pork
• 3 Medium onions
• 2" piece Ginger
• 4 cloves Garlic
• 2 medium Tomatoes
• 2 T Vinegar
• 2 t Salt
• 1/2 t Garam Masala
• 2 T Vindaloo paste (hot)
• 1 medium Potatoes
• 2 c Water

Method

1. Clean, wash, trim and dry pork. Cut into 1" cubes.
2. Make Masala with onions, ginger, and tomatoes as in chicken curry,etc.
3. Add the vinegar and Vindaloo paste and cook for 2 minutes.
4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.
5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 minutes) while the potatoes cook.