Kishmish Korma Recipe
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Lamb cooked with plums, raisins and saffron. A delectable dish that goes perfect with some crisp rotis or steamed rice.
- Total Cook Time 50 mins
- Cook Time 50 mins
- Recipe Servings4
- Intermediate
Ingredients of Kishmish Korma
- 600 gm hind leg of lamb- cut into cubes
- 10 green cardamoms
- 6 cinnamon sticks
- 3/4 cup pure ghee
- 3 cloves
- 4 cups water
- Salt to taste
- 3 Tbsp garlic water
- 1 Tbsp sugar
- 2 Tbsp tamarind- boiled in 4 tbsp water, extract
- 1/4 tsp saffron-ground and added to 1 tbsp warm water
- 1 cups raisins- fried until plump
How to Make Kishmish Korma
1.
Add the meat to boiling water and boil for a minute. Drain the water and keep aside.
2.
In a shallow pan, add the blanched meat, green cardamoms, cinnamon sticks, pure ghee and cloves. Stir-fry for 2-3 minutes.
3.
Pour in the water and salt. Bring the mixture to a boil and add the garlic water, sugar and tamarind extract.
4.
Cook until the meat is tender and no water remains.
5.
Add the saffron and raisins.
6.
Mix well and heat through.