Shan Meat Korma Sauce helps you recreate the authentic traditional taste of divine Korma which is a true legacy of the Mughlai cuisine. Korma or qorma is a dish originating in the Indian subcontinent. Because it consisting of meat or vegetables braised with yogurt (Dahi) or cream, water or stock, and spices to produce a thick sauce or gravy. So, Korma is usually about marination, where the marinade is made of hung curd, roughly ground spices, ginger and garlic. The longer the marination, the tastier and juicier the dish will be. Korma defines strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. But it often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds. So, it is one of the most popular dish in Indian cuisine, which derives from the Turkish word 'Kavurma' that means cooked meat.

Shan Korma has a variety of health benefits that you may not expect. Most obviously, it is a great source of protein. Protein is essential for repairing cell and muscle tissue damage. I t also helps recover from muscle fatigue, so this dish is great for active people like athletes and energetic children.

Recipe:

INGREDIENT REQUIRED

Bones 1 kg /2.2 lbs small portions, Onions 3 medium / 300g finely sliced, Plain Yogurt 1 ½ cups / 300g whipped, Ginger Julienne 2-3 tablespoons, Oil/ Ghee 1 cup / 175 ml, Shan Meat Korma Sauce Mix 1 packet mix in ½ cup water.

STEPS OF COOKING

1. Heat oil, fry onions until lightly golden, remove and crush.

2. In the same oil, add meat, yogurt, and Shan Korma Mix. Cover and cook on low heat for 20-30 minutes.

3. Add julienne ginger and ½-1 cup water for gravy. Cover and cook on low heat until meat is tender.

4. Stir in crushed onions. Cover and cook on low heat for 5-10 minutes.