Shah Jahani Qorma. Mutton Urulaikizhangu Pacha Mochai Kai Combo Korma.

This is my friend Sasi’s Mother’s recipe. She had an unique way of combining certain veggies with Mutton. Although Potatoes are common…she uses ‘Pachai Mochaikai’ (green, fresh lima beans/ Indian Broad beans)! The taste of the korma was simply unbeatable. She actually peeled these fresh broad beans pods and washed these beans(seeds) using warm water and then….peeled even the fine translucent outer skin of the beans! Meticulous job! Though I liked the idea….I didn’t want to go through such a trouble of peeling even the fine outer skin of the beans. Skin itself is a natural barrier against nutrients loss! So why peel it! Anyways…..its upto you to peel or not to peel the fine skin!

Ingredients: Ingredients:

Goat’s Meat 1/2 kilo
Potatoes 2 large peeled & cubed
Indian Broad beans mature 1/2 kilo(if peeled will yield 1/4 kilo)
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 – 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground…maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Pressure cook meat with enough salt and water. Maybe for about 6 whistles. Set aside and retain the water.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger – garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric, chili powder. Saute for few minutes.

Further add potatoes and beans. Saute till oil and masala coats to all the side.

Now add cooked meat along with its water. Cover and cook over medium heat.

When the meat and veggies are done….add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam. Serves best with plain steamed rice!