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Diwali Offers

Taar Korma

352

Recipe by Chef Vivek Bhatt, Executive Chef – JW Marriott Hotel New Delhi Aerocity

 

PRODUCTS FEATURED:

– KitchenAid Food Chopper

– KitchenAid Cordless Hand Blender

 

INGREDIENTS:

– Mutton shanks: 1 kg

– Slice Onion:  150 gms

–  Mace: 2 gms

– Green cardamom:  3 gms

– Black cardamom: 3 gms

– Clove: 2 gms

– Cinnamon stick: 3 gms

–  Bay leaf: 2 gms

– Refined oil: 150 ml

– Ginger paste: 15 gms

–  Garlic paste: 20 gms

– Degi Mirch powder: 3 gms

–  Coriander powder: 4 gms

– Black pepper powder:  4 gms

– Mutton stock: 5 l

– Brown onion: 80 gms

– curd: 50 gms

– Garam masala:  10 gms

– Salt: As per taste

 

METHOD:

– Finely chop the onions using the KitchenAid Food Chopper. Using the same, make some ginger garlic paste.

– Marinate the Mutton with all whole masalas, onion, brown onion, oil, ginger garlic paste, salt, degi mirch and rub vigorously. Put in a lagan or heavy bottomed pan, add concentrated mutton stock and begin to cook on slow flame.

– Put in a lagan or heavy bottomed pan, add concentrated mutton stock and begin to cook on slow flame.

– Now, beat the curd using the KitchenAid Cordless Hand Blender till it gets to a thick consistency.

– As the cooking progresses and the stock is reduced to a jelly like consistency, add coriander powder, beaten curd and cook until the curd is homogenized and the fat starts to float on top.

– Add some more mutton stock and cook on slow fire until the mutton is cooked.

– Finish with garam masala, and a pinch of freshly crushed black pepper.

 

 

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