Originating from the streets outside the Jama Masjid of Delhi, the dish is one of the jewels of Mughal Cuisine. Mutton pieces were mainly braised for hours in yogurt and specially prepared spices that gave the dish that unique fragrance, color and flavor. Roasted almonds were also added to make the dish appear rich. However, with Kausar’s aromatic spice blend, we can now enjoy that very same taste that has pleasured the taste buds of generations.
Ingredietns
Method:
Ingredietns
- 1 kg cube pieces of Mutton / Beef
- 250 gms Yogurt
- 350 gms Kausar ready to cook fried onion
- 1/2 tbsp Kausar Garlic Paste
- 1 tbsp Kausar Ginger Paste
- 1 cup Ghee / Oil
- 1 packet Kausar Qorma masala
Method:
- In a pot heat ghee / oil add ginger, garlic paste and fry for few seconds. Add 300 gms fried onions, yogurt, Kausar Qorma Masala and meat pieces. Stir well and fry for a few more minutes.
- Add 1cup water, cover and cook on low heat until the meat is tender.
- Once the meat is well cooked, add the remaining 50 gms of fried onions and cook for 2-3 minutes. Add water if desired. Cover and cook on low flame until ghee / oil separates.