Chukandar Ka Korma by Shireen Anwer

Ingredients:

• Beetroots (peeled & grated) 2
• Potato 1
• Oil 1/2 cup
• Mutton boiled 1/2 kg
• Ginger garlic 1 tbsp
• Salt 1 tsp
• Water 2 cups
• Red chili powder 2-1/2 tsp
• Turmeric 1/4 tsp
• Coriander 2 tsp
• Curd 1/2 cup
• Onion ground 1
• All spice 1/2 tsp
• Tomatoes ground 2
• Coriander leaves chopped as required
• Green chilies chopped 3
• Coconut milk 1/2 cup
• Whole mixed spice 1 tsp
  

Method:

1. Heat oil in pan, put whole mixed spice and onion and fry until brown.
2. Now put all spice, boiled & marinated mutton, potato and tomatoes, stir it and cook it nicely.
3. Then put curd with 1 cup water, cover it and cook until meat and potato tender.
4. Now put beetroots and coconut milk and simmer it so that oil comes up.
5. Then put coriander leaves, green chilies and all spice.
6. Then serve with roti or parathay.