Mutton Korma with Saffron rice
October 25, 2018
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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Ingredients
Adjust Servings
| 1kg mutton or lamb shoulder (cut into cubes) | |
| 1tbsp grated ginger | |
| 100g FairPrice Curry Chicken Paste | |
| 5tbsp coconut oil | |
| ½cup chopped onions | |
| ½tsp cloves | |
| ½tsp cardamoms | |
| 1tsp nutmeg powder | |
| 2tsp chilli powder (to preference) | |
| 1cinnamon stick | |
| 2green chillies (sliced) | |
| 200g plain yogurt | |
| Salt to taste | |
| 300ml chicken stock | |
| 200ml FairPrice Natural Coconut Cream | |
| ½cup chopped coriander |
Saffron Rice:
| 2cups (400g) FairPrice Pakistan Basmati Rice Briyani | |
| Few strands of saffron soaked in 100 ml hot water | |
| 750ml chicken stock | |
| 3tbsp coconut oil | |
| ½cup chopped onions | |
| ½tsp cloves | |
| ½tsp cardamoms | |
| ½tsp nutmeg powder | |
| 1cinnamon stick | |
| ½cup roasted cashew nuts (to preference) | |
| ½cup raisins (to preference) |
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