8 Kg Mutton Korma | Kaleji, Pota & Ojri Mix | Perfect for Bakra Eid and Dawat of 60-70 | скачать в хорошем качестве

8 Kg Mutton Korma | Kaleji, Pota & Ojri Mix | Perfect for Bakra Eid and Dawat of 60-70 |

Mutton Korma with Kaleji (liver), Pota (kidney), and Ojri (tripe) is a deeply flavorful, aromatic dish often reserved for special occasions like Eid-ul-Adha. This traditional Pakistani-style curry is a tribute to the celebratory feast that follows Qurbani, where no part of the animal goes to waste. Description: This Eid special korma is a bold and rich curry made by slow-cooking tender mutton pieces along with organ meats—each contributing a unique texture and flavor. The liver (kaleji) adds richness and depth, kidneys (pota) offer a chewy bite, and tripe (ojri) brings a gelatinous, meaty character that absorbs the spices beautifully. The meat is cooked in a thick, deeply spiced masala made with golden-browned onions, garlic-ginger paste, yogurt, and a symphony of traditional whole and ground spices like cardamom, cloves, cinnamon, coriander, and red chili. The end result is a deep reddish-brown curry that’s glossy with oil and layered with flavor. Key Features: • Texture-rich: Each type of offal adds its own bite—from the soft melt-in-mouth liver to the slightly chewy ojri. • Masala-loaded: Rich, thick curry with a strong base of fried onions and aromatic spices. • Slow-cooked: Enhances tenderness and allows flavors to develop fully. • Eid-style indulgence: Garnished with julienned ginger, fresh coriander, green chilies, and optionally a squeeze of lemon for brightness. Best Served With: • Fresh tandoori naan or homemade chapati • Zeera rice or plain steamed rice • A chilled raita or kachumber salad This dish is a celebration of flavor, heritage, and sharing—perfect for a family gathering on Eid, where every bite is a reminder of tradition and joy. Here’s a traditional Eid Special Mutton Korma with Kaleji, Pota & Ojri recipe that combines deep, meaty flavors with rich masala. This dish is ideal for using fresh Qurbani meat and offal, honoring the spirit of Eid-ul-Adha. ⸻ 🍛 Mutton Korma with Kaleji, Pota & Ojri Recipe Serves: 6–8 people Prep Time: 30 minutes (plus offal cleaning) Cook Time: 1.5–2 hours ⸻ 🧄 Ingredients Main: • Mutton (bone-in) – 750g • Kaleji (liver) – 250g • Pota (kidneys) – 250g • Ojri (tripe) – 250g (boiled and cleaned) • Onions – 3 large (thinly sliced) • Yogurt – 1.5 cups (well-whisked) • Tomatoes – 2 medium (chopped or pureed, optional) • Ginger-garlic paste – 2 tbsp • Cooking oil/ghee – 1 cup • Water – as needed Whole spices: • Green cardamoms – 4 • Cloves – 5 • Cinnamon stick – 1 large • Black cardamom – 1 • Bay leaves – 2 • Whole black pepper – 1 tsp • Cumin seeds – 1 tsp Ground spices: • Red chili powder – 2 tsp (adjust to taste) • Coriander powder – 2 tbsp • Turmeric powder – ½ tsp • Garam masala – 1 tsp • Salt – to taste For garnish (optional): • Julienned ginger • Fresh green chilies (sliced) • Fresh coriander • Lemon wedges ⸻ 🥘 Instructions 🔪 Step 1: Clean & Prep the Offal 1. Ojri (tripe): Wash thoroughly, boil with a little vinegar and salt for 30–40 minutes, then cut into small pieces. 2. Kaleji and Pota: Wash with vinegar or lemon to remove smell. Cut into bite-sized pieces. Set aside. ⸻ 🔥 Step 2: Fry Onions 1. Heat oil/ghee in a heavy-bottomed pot (degchi). 2. Add sliced onions and fry until golden brown. Take out half for garnish. ⸻ 🧄 Step 3: Cook Masala 1. To the remaining onions in the pot, add whole spices and fry for 1 minute. 2. Add ginger-garlic paste and sauté for a couple of minutes until raw smell fades. 3. Add mutton pieces. Fry on high heat until color changes and meat starts to sear. 4. Add all ground spices (except garam masala), salt, and yogurt. Cook until oil separates and masala thickens (bhunai step). ⸻ 🍖 Step 4: Add Organs 1. Add boiled ojri, pota, and kaleji. Stir well to coat everything with masala. 2. Add tomatoes if using, and cook for 5–7 minutes. 3. Add water to cover the meat. Cover and cook on low heat until everything is tender (about 1–1.5 hours). 4. Once tender, dry out excess water to desired curry thickness. ⸻ 🌶 Step 5: Finish & Garnish 1. Sprinkle garam masala and stir gently. 2. Garnish with fried onions, green chilies, ginger, and fresh coriander. 3. Let rest for 5–10 minutes before serving. ⸻ 🍽 Serving Suggestions • Serve hot with naan, sheermal, or plain basmati rice. • Pair with mint raita or kachumber salad for a cooling contrast. ⸻ #MuttonKorma #EidKorma #KalejiRecipe #OjriRecipe #OffalDelicacy #DesiFoodLovers #PakistaniCuisine #EidMeatSpecial #MuttonLovers #TraditionalFood #EidUlAdha2025 #QurbaniSpecial #BakraEidFeast #EidCooking #EidDaawat #EidVibes #EidRecipe #EidFoodie #HomeCooked #FoodieLife #DesiFlavors #FoodFromTheHeart #TastyTraditions #Foodstagram #HalalEats #CookWithMe