Name: OSMANI KHORMA
Cook time: 135 min
Total time: 135 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1.2 Kg Shoulder of Kid/Lamb; 90 g Desi Ghee/Clarified Butter (6 Tbs); 8 Chotti Elaichi/Green Cardamom; 6 Lavang/Cloves; 2 sticks Daalcheeni/Cinnamon (1"); 2.5 g Shahi Zeera/Black Cumin Seeds (1 tsp); 200 g Onions; 40 g Ginger Paste (strain); 20 g Garlic Paste (strain); 150 g Yoghurt; 6 g Red Chilli Powder (2 tsp); 3 g Haldee/Turmeric Powder (1 tsp); Salt; 90 g Fried Onion Paste (3 oz); 15 g Cashewnut Paste (1/2 oz); 15 g Chironji Paste (1/2 oz); 15 g Khus Khus/Poppy Seed Paste (1/2 oz); 1 litres Clear Kid/Lamb Stock (very thin); 3.25 g Taaza Dhania/Coriander (1 Tbs); 2.5 g Taaza Pudhina/Mint (1 Tbs); 4 Green Chillies; 240 ml Coconut Milk (second extract); 1 g Zaafraan/Saffron (2 tsp); 60 ml Coconut Milk (First extract); 16 Roasted Pistachio; 7.5 g Toasted Almond Flakes (1/4 oz)

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OSMANI KHORMA — Formulation & Method | CuliNect