Safed Korma

Ingredients

• • Mutton piece (leg portion) - 1 kg
• • Oil - 4 tablespoons
• • Dahi/Curd (thick) - 1 cup
• • Ginger (prepare: cut into thin matchsticks) - 2 tablespoons
• • Almonds (blanched) - 20
• • White pepper powder - 1 teaspoon
• • Coconut (grated, without brown skin) - ½ cup
• • Choti elaichi powder/Green cardamoms - 1 teaspoon
• • Green chillies - 4
• • Cream - ½ cup
• • Lemon juice - 1 tablespoon
• • Rose water - 1 tablespoon
• • Salt - as required

Method

• 1. Add salt and 5 cups of water to the mutton.
• 2. Bring to a boil and cook for 10 minutes. Drain and wash the mutton pieces.
• 3. Grind the coconut, almonds and green chillies to a fine paste adding a little water.
• 4. Beat the dahi very well with the white pepper and salt.
• 5. Heat oil in a heavy bottomed pan. Add the blanched and washed mutton pieces, dahi, ginger matchsticks, and 2½ cups of water.
• 6. Cover and simmer, stirring occasionally until mutton is tender and half the liquid has evaporated.
• 7. Add the almond and coconut paste and cook for 10 minutes.
• 8. Add the choti elaichi powder, cream, lemon juice and rose water.
• 9. Stir and heat through. Serve hot with chapatis.