Korma Curry Mix - ShanBy: Shan
Ref: MCM009
Mix for Meat in Rich Yogurt Curry.
Net Weight: 50g
Easy to Cook - Hard to Resist!
Recipe in Urdu, Hindi, Arabic & Bangla inside.
Ingredients: Red Chilli, Salt, Coriander, Paprika, Cinnamon, Fennel, Turmeric, Cumin, Musk Melon, Bay Leaf, Black Pepper, Green Cardamom, Cloves, Nutmeg, Garlic, Papain.
Korma Curry / Mughalai Meat Curry
Required Ingredients:
Beef/Mutton 1-1½kg cut in small cubes.
Onions - 5 medium and finely sliced / 300g.
Yogurt plain, whipped 300g / 1½ cups
Garlic Paste ½ tablespoon
Ginger chopped 20g
Ghee/Oil 1½ cups / 250g
Kewra Water 2-3 tablespoons
Shan Korma Curry Mix one packet (use less if wanted mild)
Cooking Instructions:
1. To fry the onions:
• In a small deep pan, heat the Ghee and add the sliced onions. Sauté/fry on a high heat for 10 minutes or until the onions become transparent. Stir
frequently
• Reduce the heat to low and continue to fry until the Onions are light golden. Stir continuously.
• Remove from the heat and drain the Ghee. Spread the fried onions on an absorbent paper. Allow it to cool and when crisp, crush coarsely with a rolling pin. Do not grind it into a paste.
2. In the same Ghee add Garlic and fry for a few seconds. Then stir in the meat, Yogurt, Ginger and Shan Korma Curry Mix. Cover and cook on a 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 a low heat for 5 minutes or until the Ghee separates from 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 onion.
• 1 cup of crushed fried onion = 300g of fresh sliced onions
• For meat use ribs, chops & shoulder cuts.
Product of Pakistan
Halal.
Price: £1.00
Quantity: |  |
