Chukandar ka Korma Recipe | Shireen Anwar at Masala Mornings

Ingredients

• Beetroots (peeled & grated)    2
• Potatoes                        1
• Oil                         ½ cup
• Mutton (boiled)                ½ kg
• Ginger Garlic                        1 tbsp
• Salt                        1 tsp
• Water                        2 cups
• Red Chili Powder                2 ½ tsp
• Turmeric                        ¼ tsp
• Coriander                        2 tsp
• Curd                        ½ cup
• Onion (ground)                1
• All Spice                        ½ tsp
• Tomatoes (ground)            2
• Coriander Leaves (chopped)    as required
• Green Chilies (chopped)        3
• Coconut Milk                        ½ cup
• Whole mixed Spice                1 tsp

Methods

1. Marinate boiled mutton with 1 tbsp ginger garlic and salt.
2. Boil peeled and grated beetroot.
3. Heat oil in a pan, add whole spices & onions, till they turn brown
4. Add all spice and boiled and marinated mutton, potatoes and tomatoes.
5. Stir and cook well, Now add yogurt with 1 cup of water.
6. Cover and cook till potatoes and mutton are tender.
7. Add grated beetroot, coconut milk and leave it to simmer, till oil comes on the top.
8. Lastly add coriander leaves, green chilies and all spice.
9. Serve with roti or paratha