Curried Mutton (Korma)

Ingredients

• Eight ounces of good thick milk curd
• two tablespoonfuls of curry powder
• a pinch of cayenne
• five ounces of bruised sweet almonds
• two or three bay leaves
• a tablespoonful of water
• the juice of five lemons
• twelve large onions cut lengthwise into fine slices
• three-quarters of a pound of butter or ghee
• a teaspoonful of salt
• two pounds of good fat mutton

Method

1. 1

   Cut mutton into pieces, fry onions in ghee, set aside.

2. 2

   Fry curry powder and pepper, add mutton and salt, brown.

3. 3

   Add water, spices, lemon juice, and fried onions, simmer for 1.5 to 2 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 144. The excerpt below is the record exactly as published.

a teaspoonful of salt, a teaspoonful of curry ' powder, three cupfuls of water, and half of a small onion. The salt, curry powder, and onion are to be pounded up into a paste. Fry these in slightly steaming ghee or butter for a minute; avoid charring. Put in the potatoes and peas, and keep stirring them until the potatoes are quite brown. Do not let them burn. Then put in the water and let it steam for half an hour. The peas and potatoes should be of such a consistence that they can be quite easily pressed between finger and thumb. Serve with boiled rice and chutnies. The curry powder to be made as follows : — Curry Powder. Two ounces turmeric, one ounce coriander seeds, one ounce cumin seeds, half ounce each yellow mustard and caraway seeds, one ounce poppy seeds, quarter ounce cloves, half ounce mace, one ounce each of large and small cardamoms, half ounce garlic, one ounce green ginger, one ounce cinnamon, one ounce large red chillies. Dry thoroughly, and pound till it will pass through a fine sieve. Biriani. (Fried Chicken.) Cut a fowl into eight pieces, smear them with salt and pepper, and put to the one side for four hours ; 355 BANQUETS OF THE NATIONS after which]wipe them and brown lightly in boiling ghee. When cold, smear all over (rubbing well in) with the following mixture : — -one ounce of pounded cumin and coriander seeds, one-fifth of an ounce of caraway seeds, one ounce each of sugar and salt, and a quarter of an ounce of white pepper. Let this stand for ten minutes, and fry in the previously cooked ghee. Serve with chutnies2, rice, or parautha. Parautha. Make a good dough of wheaten flour and water, then work in some melted ghee and salt. Take small portions in the hands and roll them into balls, beat them into thin cakes, and fire on a flat piece of iron. Kabab-i-Titer. (Roasted Partridges.) First of all have the clean partridges stabbed all over with a sharp-pointed knife, rub in some ground salt and garam masalla, and let stand for four hours. After which fry them in two ounces of ghee till lightly browned all over. Mix the yolk of an egg with two ounces of thick milk curd, spread it on the bird, and roast in front of the fire. Chickens, pheasants, and guinea-fowls may be cooked the same way. The recipe for garam masalla is in Brahmin recipe for farced potatoes. 35° PUNJAB (Mussulman) Korma. (Curried Mutton.) Eight ounces of good thick milk curd, two tablespoon- fuls of curry powder, a pinch of cayenne, five ounces of bruised sweet almonds, two or three bay leaves, a table- spoonful of water, the juice of five lemons, twelve large onions cut lengthwise into fine slices, three-quarters of a pound of butter or ghee, and a teaspoonful of salt. Cut two pounds of good fat mutton

Cook this with the app: pantry check, scaling, and the assistant.