Ingredients
Mutton Korma
1kg Mutton or Lamb Shoulder (cut into cubes)
1 tbsp Grated Ginger
100g FairPrice Asian Recipe Paste Mix – Chicken Curry
5 tbsp Coconut Oil
½ cup Chopped Onions
½ tsp Cloves
½ tsp Cardamoms
1 tsp Nutmeg Powder
2 tsp Chilli Powder (to preference)
1 Cinnamon Stick
2 Green Chillies (Sliced)
200g Plain Yogurt
Salt to taste
300ml Chicken Stock
200ml FairPrice Natural Coconut Cream
½ cup Chopped Coriander
Saffron Rice
2 cups (400g) FairPrice Pakistan Basmati Rice Briyani
Few strands of Saffron soaked in 100ml hot water
750ml Chicken Stock
3 tbsp Coconut Oil
½ cup Chopped Onions
½ tsp Cloves
½ tsp Cardamoms
½ tsp Nutmeg Powder
1 Cinnamon Stick
½ cup Roasted Cashew Nuts (to preference)
½ cup Raisins (to preference)
Method
- Wash and strain 2 cups of FairPrice Pakistan Basmati Rice.
- Soak saffron in hot water and set aside.
- Heat 3 tablespoons of coconut oil in a pan. Stir-fry ½ cup chopped onions on low heat until translucent.
- Add cloves, cardamoms, nutmeg powder and cinnamon stick. Stir-fry until fragrant.
- Mix in basmati rice. Coat the rice with spices.
- Transfer rice to a rice cooker. Add saffron water and chicken stock. Set rice to cook.
- Marinate mutton with grated ginger and FairPrice Asian Recipe Chicken Curry Paste Mix. Coat evenly and set aside to marinate for 20 minutes.
- Heat 5 tablespoons of coconut oil in a deep pan. Stir-fry 1 cup of chopped onions on low heat until translucent.
- Add cloves, cardamoms, nutmeg powder, chilli powder and cinnamon stick. Stir-fry until fragrant.
- Next, add in marinated mutton and stir-fry until the meat starts to turn brown.
- Mix in plain yogurt and chicken stock. Bring to simmer and cover pan. Cook on low heat for 60 minutes or until mutton becomes tender.
- Once mutton is tender, stir in 200ml of FairPrice Natural Coconut Cream and add ½ cup chopped coriander. Simmer for another 10 minutes.
- Fluff cooked saffron rice. Mix in roasted cashew nuts and raisins.
- Serve mutton korma with saffron rice.