Alubukhar Korma Recipe

 
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Alubukhar Korma
  • Chef: Waza Brothers
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Tangy lamb cooked with dried plums. Very masaledar.

Ingredients of Alubukhar Korma

  • 1 kg hind leg of lamb-cut into pieces
  • 12 1/2 cups water
  • 1 cup desi ghee
  • 8 green cardamoms
  • 4 cloves salt to taste
  • 1/4 cup garlic water
  • 3 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
  • 4 cinnamon sticks
  • 150 gm tamarind-boiled in 2 cups water for 10 minutes, strained
  • 2 tsp turmeric powder
  • 1 cup dried plums

How to Make Alubukhar Korma

  • 1.Boil the water in a deep pan and add the meat and bring to a boil once again. Boil for two minutes. Remove from heat and drain the water. Wash the meat in cold water and keep aside.
  • 2.Put the meat in a pan and add the ghee, green cardamoms, cloves, salt, garlic water, red chilli water and cinnamon sticks. Cook stirring continuously until the ghee separates from the masala.
  • 3.Add just enough water so that when the meat is tender very little water remains. Cook covered till the meat is done.
  • 4.Add the tamarind extract, turmeric powder and dried plums.
  • 5.Mix well, and simmer fir 5-7 minutes or till the plums are soft.
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