Mutton Korma with Saffron rice – 羊肉拷玛藏红花饭

In celebration of Deepavali, here’s a dish for you! For those wondering, korma consists of meat (sometimes vegetables) braised with yogurt, stock, and spices to produce a thick sauce that’s flavorful. We used mutton instead of lamb in our recipe, as it’s more readily available locally.

For the rice, we fried the rice in spices, and cooked it in saffron water and stock, once done we mixed in cashew nuts and raisins. We marinated the mutton with curry paste , and slow cooked them until tender, before adding in the yogurt!

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  • Servings: 4

  • Time: 2 hours

  • Skill: Intermediate

Ingredients:

  1. 1kg mutton or lamb shoulder (cut into cubes)

  2. 1 tbsp grated ginger

  3. 100g FairPrice Curry Chicken Paste

  4. 5 tbsp coconut oil

  5. ½ cup chopped onions

  6. ½ tsp cloves

  7. ½ tsp cardamoms

  8. 1 tsp nutmeg powder

  9. 2 tsp chilli powder (to preference)

  10. 1 cinnamon stick

  11. 2 green chillies (sliced)

  12. 200g plain yogurt

  13. Salt to taste

  14. 300ml chicken stock

  15. 200ml FairPrice Natural Coconut Cream

  16. ½ cup chopped coriander

Saffron Rice:

  1. 2 cups (400g) FairPrice Pakistan Basmati Rice Briyani

  2. Few strands of saffron soaked in 100 ml hot water

  3. 750 ml chicken stock

  4. 3 tbsp coconut oil

  5. ½ cup chopped onions

  6. ½ tsp cloves

  7. ½ tsp cardamoms

  8. ½ tsp nutmeg powder

  9. 1 cinnamon stick

  10. ½ cup roasted cashew nuts (to preference)

  11. ½ cup raisins (to preference)

Steps:

  1. Wash and strain 2 cups FairPrice Pakistan Basmati Rice.

  2. Soak saffron in hot water and set aside.

  3. Heat 3 tbsp coconut oil in pan. Stir fry ½ cup chopped onions on low heat until translucent.

  4. Add cloves, cardamoms, nutmeg powder and cinnamon stick. Stir fry until fragrant.

  5. Mix in basmati rice. Coat the rice with the spices.

  6. Transfer rice to rice cooker, add saffron water and chicken stock. Set rice to cook.

  7. Marinate mutton with grated ginger and FairPrice curry chicken paste mix. Coat evenly and set aside to marinate for 20 minutes.

  8. Heat 5 tbsp coconut oil in a deep pan. Stir fry 1 cup chopped onions on low heat until translucent.

  9. Add cloves, cardamoms, nutmeg powder, chilli powder and cinnamon stick. Stir fry until fragrant.

  10. Next add marinated mutton, and stir fry until it starts to brown.

  11. Mix in plain yogurt and chicken stock. Bring to simmer and cover. Cook on low heat for 60 minutes or until mutton becomes tender.

  12. Once mutton is tender, stir in 200ml FairPrice Natural Coconut Cream and add ½ cup chopped coriander. Simmer for another 10 minutes.

  13. Fluff cooked saffron rice, mix in roasted cashew nuts and raisins.

  14. Serve mutton korma with saffron rice.