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Kormacurry Kabab

Kormacurry Kabab


For rice
1 cup organic Basmati rice
1 3/4 water
2 pcs bay leaves
1 pcs Cinnamon stick
4 pcs Cardamom
3 pcs cloves
pinch of saffron
Pinch of salt

korma curry:

4 tbsp. cooking cream
3 Tbsp. korma sauce
1 Tsp. Salt and pepper
3 pcs mutton kebab

Instruction: cooking rice

First, the rice should be washed well and soaked into the water for 15 minutes. Then the water has to be thrown into the strainer.
Place the water off the medium size of the saucepan, over medium heat for boiling the water
Add whole spices bay leaves, cardamom, cinnamon, cloves.
Place a tight-fitting lid on, turn the heat down to medium-low, cook for 15 minutes, and do not lift the lid. Remove from heat leave it for 5 minutes with the lid on. Sprinkle with saffron water.

Instruction: korma curry

Heat the korma sauce in a large saucepan over medium heat, add cooking cream, add smoked paprika powder, salt and pepper cook and combine for 2 minutes.

Instruction: mutton kebab

Heat the griddle pan over medium heat brush the pan with a bit of butter.
Heat the kebab for 3 minutes, keep rotating the kebab until well cook
Apply butter while rotating the kebab if necessary.

Instruction: korma curry with kebab

It’s time to combine together korma sauce and grilled kebab, cook for 2 minutes in low flame.
Garnish with Oman potato chips and fresh parsley