Mutton Korma with Saffron rice

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

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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)

Directions

1.

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

Soak saffron in hot water and set aside.
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3.

Heat 3 tbsp coconut oil in pan. Stir fry ½ cup chopped onions on low heat until translucent.
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4.

Add cloves, cardamoms, nutmeg powder and cinnamon stick. Stir fry until fragrant.
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5.

Mix in basmati rice. Coat the rice with the spices.
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6.

Transfer rice to rice cooker, add saffron water and chicken stock. Set rice to cook.
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7.

Marinate mutton with grated ginger and FairPrice curry chicken paste mix. Coat evenly and set aside to marinate for 20 minutes.
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8.

Heat 5 tbsp coconut oil in a deep pan. Stir fry 1 cup chopped onions on low heat until translucent.
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9.

Add cloves, cardamoms, nutmeg powder, chilli powder and cinnamon stick. Stir fry until fragrant.
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10.

Next add marinated mutton, and stir fry until it starts to brown.
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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.
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12.

Once mutton is tender, stir in 200ml FairPrice Natural Coconut Cream and add ½ cup chopped coriander. Simmer for another 10 minutes.
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13.

Fluff cooked saffron rice, mix in roasted cashew nuts and raisins.
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14.

Serve mutton korma with saffron rice.
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