Ingredients with Measurements:
- 1 kg goat meat, cut into small pieces
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 cup plain yogurt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup oil
- 1 cup water
- 1/2 cup cashews, soaked in water for 30 minutes
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, heat oil over medium heat. Add onions and sauté until golden brown.
2. Add garlic, ginger, and green chilies. Sauté for 2-3 minutes.
3. Add goat meat and cook until browned on all sides.
4. Add cumin powder, coriander powder, turmeric powder, garam masala powder, red chili powder, and salt. Mix well.
5. Add yogurt and mix well. Cook for 5-7 minutes.
6. Add water and bring to a boil. Reduce heat to low and cover the pot. Cook for 30-40 minutes or until the meat is tender.
7. In a blender, blend soaked cashews with 1/2 cup of water until smooth.
8. Add the cashew paste to the pot and mix well. Cook for another 5-7 minutes.
9. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Goat meat can be substituted with lamb or beef.
- Cashews can be substituted with almonds or pistachios.
Variations:
- Add vegetables like potatoes, carrots, or peas.
- Use coconut milk instead of yogurt for a creamier texture.
- Add raisins or dried apricots for a sweet and sour flavor.
Tips and tricks:
- Marinate the meat in yogurt and spices for a few hours before cooking for a more flavorful dish.
- Use a pressure cooker to cook the meat faster.
- Adjust the amount of spices and chilies according to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice or naan on the side.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a cold cucumber raita or a spicy mango chutney.
Suggested side dishes:
Serve with rice, naan, or roti.
Troubleshooting advice:
If the meat is tough, cook for a longer time or use a pressure cooker.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Korma is a popular dish in South Asian cuisine, especially in India and Pakistan.
Flavor profiles:
Kambing Korma is a spicy and creamy dish with a rich and savory flavor.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian