Ramzan special: Korma Achari recipe with video tutorial

Ingredients for making Korma Achari

• ½ kg mutton
• 15 gm salt
• 3 gm turmeric
• 25 gm mustard oil
• 100 gm ghee
• 60 gm onions, finely sliced
• 9 gm red chillies, whole
• 6 cloves, whole
• 3 black cardamoms, whole
• ½ g mustard, whole
• 6 gm molasses diluted in water
• 12 gm ginger, scraped shredded
• 36 gm garlic, whole
• 30 ml fresh lime juice

Method of making Korma Achari

• Boil the meat with salt and turmeric in only as much water as can dry up once the meat is tender.
• If some liquid remains, drain and use it in bhunao.
• In a separate pan, heat the mustard oil.
• When it smokes, add the ghee.
• Fry the sliced onions to a golden brown, remove and keep aside.
• In the same oil, add red chillies whole, and fry till black.
• Take out and keep aside.
• Add the cloves and cardamom.
• After a while, add the asafetida.
• Add the meat along with red chili powder, cumin seeds, nigella, molasses, ginger and garlic.
• Fry 3-4 times, using some water or gravy.
• Add lime juice 4 tablespoons water, and simmer on low heat till the liquid dries up and only the ghee remains.
• While serving garnish the meat with the fried onions.