Hyderabadi Mirchi Ka Korma | हैदराबादी मिर्ची का कोरमा कैसे बनाते हैं | Sanjeev Kapoor Khazana
A hot Hyderabadi mutton preparation with meat cooked in green chillies and then simmered in a fiery green paste. Totally a fiery surprise!
HYDRABADI MIRCHI KA KORMA
Ingredients
500 gms boneless mutton cut into 1 inch pieces
2 tbsps ginger-garlic paste
Salt to taste
½ tsp turmeric powder
4-5 green chillies slit
2 tbsps oil
10-15 curry leaves
1 tbsp lemon juice
Spice paste
½ cup fresh mint leaves
½ cup fresh coriander sprigs
3-4 green chillies
Method
1. Transfer the mutton in a pressure cooker add the ginger-garlic paste salt turmeric powder 2-3 slit green chillies 2 cups water and mix well. Cover with a lid and cook under pressure till 4-5 whistles are released.
2. Open the cooker once the pressure has reduced completely.
3. To make the spice paste put the mint leaves in a mixer jar. Add coriander sprigs green chillies ½ cup water and grind to a fine paste.
4. Heat oil in a pan. Add the ground paste and sauté for 2-3 minutes. Add the cooked mutton and mix till well combined. Continue to cook for 4-5 minutes.
5. Add the remaining slit green chillies curry leaves and lemon juice and mix well.
6. Transfer on a serving plate. Serve hot.
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