Traditional lamb comma alok goshth mamas secret recipes

Korma, the most popular dish in India, is a mild seasoning, tasty meat curry in a thick sauce on a yoghurt base. It is commented by everyone and is served on special occasions for family and friends.
Classic corma is a curry made of chicken, mutton or another selection of meat that is braised at high temperature, and then with full fat yoghurt, which is combined with a mixture of Gardaram masala spots, rails and cream, is slowly and carefully installed with the meat and is slowly boiled until it is completed. During the cooking process, the yogurt is held under the quarters temperature of 200ºF. The result is a rich, creamy sauce with a velvety texture. However, this method is not followed precisely, so the Korma has different variations.

Different variations of Korma
The four most popular Korma curries in the subcontinent are Mughlai, Shahi, Kaschmiri and Südinder. The Shahi and Mughlai resemble the conventional corma recipe, yogurt is mixed with almonds and the meat is braised in yogurt, onions and spices and later cooked.

Another interesting fact about the corma is that it was originally white when it was created by the Moghuls for the first time in the 16th century. You can try the Shahi White Lamb Khorma and the white chicken khorma that are Moghlai versions and see how different it is compared to the South Indian Korma recipe below.

This special version of Lamb Korma with potatoes is very popular with Muslims in southern India. It has tomatoes, turmeric, red chili peppers and vegetables that are added to the meat. The basis for the South Indian corma is coconut milk and some even use ground or grated fresh coconut, which gives the corma a much rich taste. In the following version I did not use coconut because I want to keep it easy to fix the Canadian taste buds.

Another fact that can remember in the corma preparation is not to drown the meat taste with the overwhelming masalas. The special taste lies in the sensitive aroma and the balanced use of spices.

Unnecessary to mention that the caramelized onion Korma from which she comes from the region from which she comes from, vegetarian or with meat, Mughlai or Shahi, is a subcontinental favorite ever.

Use fresh ingredients:
It is important to use fresh ingredients such as freshly cut onions, freshly ground ginger garlic paste, fresh tomatoes, fresh mint, green chili peppers and coriander. If you change them and take abbreviations such as the use of tomato paste instead of fresh tomatoes, it would destroy the taste. Then it cannot be called authentic corma.

Cooking a decent corma in those days meant to even use spices from scratch. No wonder that the dishes tasted so good at the time. I remember that my mother prepared the different masalas before cooking. You would be fresh on the Sil -Batta (the grindstone) in the shape of a paste, either as a spice mix or separated. Red chili peppers and turmeric would be soaked in water before grinding, which actually improved their taste. Nobody used Masalas in those days. Although many years later, when she started using her, she still had her own spices in the local mill in two weeks. She believed that the spices have lost their taste when they are kept too long, which I think is so true.

Also well to know that running the dry spice mill burns for too long the spices and your entire taste is lost. It is therefore better to grind them by pulsation so as not to let the mill get too hot.

Real meat cut for the corma
It is also very important to choose the right meat cut for this traditional dish. I choose the lamb shoulder with a few spare ribs (Sene Ka Gosht) and some legs. Instead of cutting the leg or the shoulder into 1-inch rounds that make the butchers available, it is important to cut the meat into large or medium-sized pieces, and the bone marrow part should be cut into 3-4 “long pieces. Taste dimension is lost (I mean, we feel with our taste buds, but taste with our cultural senses).

How well you fried your onions is important
Another trick to get the right taste of traditional corma is how well you fried your onions. They have to be fried to a slightly golden -brown color on a low to medium flame before adding the ginger garlic paste. If you are not fried well, hover in the curry and the texture would change. And to brown them too much would give him a burned and bitter taste.

Fast cooking in instant pot:
The corma can be made quickly in the instant pot or in the pressure cooker to save time, in contrast to the old days when the meat was first offered and then slowly cooked on the stove until it was completed. You can choose to either cook or print the Korma in Instant pot. You only need 10 – 15 minutes to fry the onions, fry the meat in fire mode and then throw in all other ingredients before you close the lid and set 22 – 25 minutes.

Here is the prescription:

INGREDIENTS:
1.5 kg lamb shoulder meat
1/4 cup + 1 tablespoon of oil
8 whole cloves
8 whole green cardamomas
2 x2 ”stick whole cinnamon
2 large cut onions
3 large plum tomatoes
2 TSPs coriander powder
1/2 cup of yogurt
6- 8 green chili peppers
1/2 cup of chopped fresh coriander
1/2 cup of fresh mint
2 large potatoes quartered.

Instructions:
1. Slices of onions, quarter of the tomatoes and potatoes, chop coriander.
2. Heat the oil in the Instant pot, which is set to the Normal value that is adjusted.
3. Add the entire spices directly.
4. Fry in the oil until they become golden brown.
5. Add the ginger garlic paste, turmeric, red chilli and coriander powder.
6. Add the lamb pieces, fry salt and the masala well.
7. Now throw in the quarterly tomatoes, yogurt, green chilli peppers, coin and chopped coriander.
8. Mix everything well. Sprinkle water around the sides of the instant pot, close the lid, set the pressure valve to the seal of the position, press the meat button and insert it for 22-25 minutes.
9. When you’re done, make a natural pressure release (NPR).
10. Open the lid when the entire steam has escaped and the curry carefully stir.
11. Add the potato district, sprinkle a little salt and close the lid. Now press the printing cook button, set the print valve to the sealing position and set it up for 5 minutes.
12. When it is finished, NPR opens the lid.
13. Drawn rain 1 teaspoon of lemon juice and the salt set.
14. Fry normally for a while to thicken the curry. Let simmer until the oil rises at the top.
15. Garnish with coriander and serve hot with rice, Naan or Paranta.

Recipe