1kg Mutton
• 2 Onions
• Some Garlic Cloves
• Salt to taste
• Black pepper to taste
• 1 container Creamed yogurt
• 1/2 container Oil
• Water
• Some Cream, Green chillies, Ginger and Coriander for embellishing
Instructions to make White Korma
1. Include lamb, onion, garlic, salt and 2 glass water in weight cooker
2. Close the cover and cook for around 15 minutes
3. After it include oil and broil until the point when most fluid is dissipated.
4. Presently include yogurt and dark pepper and continue mixing until the point that oil isolates
5. Pour 1 glass water and close cover once more
6. Additionally cook 3 - 4 minutes at that point open
7. Trimming with green chilies, ginger and coriander
Interchange rendition
1. Warmth oil and broil onion
2. Include 1 tbsp garlic glue and lamb and sufficiently sear
3. include yogurt, salt and dark pepper and cook on medium to moderate warmth
4. At the point when oil is isolated, include 2 1/2 glass water and cover the vessel and cook in steam until the point that sheep gets delicate
5. embellish with some cream, green chilies, ginger and crisp coriander takes off
6. Present with chapatt
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