During this Ramadan, impress your family and friends with self-made gosht badam korma or keema with recipes suggested by experts.
Chefs Kunal Kapur and Vicky Ratnani from New Delhoi have shared a few recipes to help you out for the gettogether:
Gosht Badam Korma
Ingredients:
Oil – 1/2 cup
Black cardamom – 1 no
Elaichi – 3 nos
Dalchini – 2 nos
Laung – 5 nos
Sliced onions – 3 cups
Ginger garlic paste – 4 tbsp
Turmeric – 1 and 1/2 tsp
Red chilly powder – 2 tsp
Coriander powder – 1 ½ tbsp
Green chilly – 2 nos
Mutton – 500 gms
Yogurt – 1 & 1/2 cup
Salt – 1 & 1/2 tsp
Almond paste – 1/2 cup
Javtri powder – 1/4 tsp
Nutmeg – a pinch
Method:
Marinate the mutton in salt, yogurt and green chilly. Keep aside. Heat oil and add the whole spices, once they crackle add the sliced onions. Cook till onions evenly brown.
Then add the ginger garlic paste and cook for 2 minutes. Add 1/2 cup water and sauté again. Now, add the powdered spices and cook till oil surfaces.
Now, on high flame add the mutton and keep stirring. Sauté for 15 minutes. Then add sufficient water and on slow flame allow to cook till mutton is tender.
Sprinkle javitri and nutmeg powder. Finish with almond paste dissolved in water. Check for seasoning and consistency, serve hot.
Khumb Badam Ka Keema
Ingredients:
Mushrooms finely chopped – 4 cups
Almonds blanched and peeled -3/4 cup
Oil – 2 tbsp
Shahi Jeera (caraway seeds) -1/2 tsp
Onion chopped – 1/3 cup
Garlic chopped -1 tbsp
Green chilly chopped – 2 tsp
Turmeric -1/2 tsp
Red chilli powder -1/2 tsp
Coriander powder – 1 tbsp
Ginger chopped – 2 tsp
Tomato chopped – 1/3 cup
Coriander chopped – 2 tbsp
Salt – 1 tsp
Method:
Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic.
Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.
Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt.
Sprinkle with chopped coriander and remove from fire. Serve hot.
Maple Masala Braised
Chicken Legs
Ingredients:
Chicken legs- skinless 4 pieces
Onions chopped- 1/2 cup
Curry leaves- 6
Mustard seeds- 1 tsp
Green chillies slit- 2
For the maple masala (spices)
Grated coconut- 1/2
Maple syrup- 2 tbsp
Kashmiri red chillies- 6 each
Coriander seeds- 1 tbsp
Turmeric powder- 1 tsp
Cumin seeds- 1 tsp
Cinnamon stick- 2
Cardamom pods- 4 each
Black peppercorns- 10 each
Fenugreek seeds- 1 tsp
Ginger piece- 1 knob
Garlic cloves- 4
Salt
Ghee or clarified butter- 1 tbsp
Method: For maple masala paste Roast all the spices for the masala in a non-stick until well done and dark brown in colour. Add the maple syrup and grind into a smooth paste
For chicken:
Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies.
As they splutter, add the onions and cook till dark brown in colour. Add the chicken legs and sear well on all sides.
Add the maple masala and mix well. Cook on a slow simmer for 30 minutes until the spices are well cooked.
Season with salt.
Check the chicken legs and make sure they are soft and almost falling off the bone.
Add a dash of cream, lemon juice, chopped coriander leaves to garnish. Serve with steamed rice or any Indian flatbread.