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Korma

STEPS OF COOKING

  1. Heat 1 cup (175 ml) oil and fry 3 medium (300g) finely sliced onions until light golden. Remove and crush.
  2. In the same oil add small portions of 1 kg (2.2 lbs) meat, 1 ½ cup (300g) whipped yogurt and 1 packet of Shan Korma Mix mixed in ½ cup water. Cover and cook on low heat for 20-30 minutes.
  3. Add 2-3 tbsps. of julienne ginger and ½ -1 cup water for gravy. Cover and cook on low heat until meat is tender.
  4. Stir in ½ cup (60g) crushed onions. Cover and cook on low heat for 5-10 minutes.


Remove excessive oil before serving


Tips: Yogurt should not be sour. Do not use over browned fried onions.

Meat: Use ribs, saddle chops & shoulder cuts.


HOW TO FRY ONIONS

In a small deep pan heat oil and add sliced onions. Stir fry on high heat until onions turn transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly.

Remove fried onions from oil and spread on absorbent paper. Allow to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into paste. Use same oil for cooking.


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