Thursday, August 21, 2008

Koorma

Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this and allow to stand for a while. The mutton may either be fresh or left-over. While the mixture is standing, fry a minced onion; add to it a little turmeric. Turn the buttermilk mixture into this. If the meat is uncooked, also add a little water, so that it may become tender; but this is unnecessary if cold mutton is used. Simmer slowly together until the meat gets tender and the curds dry. At the last a little cocoanut may be added, but this is not necessary. The gravy must be very little and very rich.

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