Traditional Mutton/Lamb Korma
Mutton/Lamb Little more than 1 kg
Onion paste 3 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little more
Yogurt 1/4th cup ( optional)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon ( without roasting)
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk , thick,one cup
Poppy seed paste 1 tbl spoon
For special garam masala powder
Microwave 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms,5 or 6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25 second.. Crush it into a smooth powder.
1. Marinate the meat with all the ingredients, except milk,salt, sugar , chopped onion, oil and maowa/khoya for at least 8 hours.
2. Now heat the oil and add the chopped onion..Fry until golden brown. Add the meat with marinade…
Cook very well adding water little by little…That is what we call “Koshano” in Bangla. It should be cooked like this for at least 1 hour.
3. After ” koshano” add water and potatoes..Cover the lid.When the gravy lessens add milk..Add lot of green chillies..You may add littlel mace(joytree),cardamom powder again.. Add poppy seed paste..Lastly add little sugar, 1 and half teaspoon is perfect for me, and maowa/Khoya..
4. Turn the stove on very low heat and cook the korma for another 10 minutes .. That’s what we call to keep on “Dom” in Bangla. You may sprinkle little keora water before serving..