- 300 Grams of mutton with bones.
- Two radishes with leaves. Cut into long thick sticks.
- 2-3 Carrots, cut into long thick sticks.
- 3 Onions chopped up.
- 1 tablespoon of ginger garlic paste.
- 2 Green chilies.
- 1 cup yogurt, beaten.
- A teaspoon of turmeric.
Use a pressure cooker. Start with cooking the onions and green chilies on a medium-high heat. Let them take their time, while you prepare the other vegetables. In about 13-14 minutes the onions would have softened really well and getting brownish. Add the ginger garlic paste. Mix it well and once the raw edge is gone add the mutton. Saute for a couple of minutes. It helps if you cut the mutton into small pieces.
When the meat starts brown up, add the radishes and carrots. Mix well. Cook for about 5-6 minutes on medium heat. Use the radish leaves to deglaze the cooker. Sprinkle some water and pressure cook. On high till first whistle then simmer for about 10 mins.
Let the pressure dissipate. Open the cooker and move everything to one side. Let the liquid sauce collect to one side. Into this add a teaspoon of beaten yogurt. Dissolve it. Then add another teaspoon. Keep doing this till all the yogurt has been added.
Mix and warm it up. You can reduce the consistency if you desire. But its best to keep the gravy. It will soak into roti’s or rice and be delicious.
No masala’s were added. This is a simple korma with the flavors coming in from the basic ingredients.