Dried Meat Kormu Recipe
Ingredients
| 2 kg. well-grained meat cut into large pieces | ||
| 2 pods garlic | ||
| Ginger | 100 Gram (Grind:) | |
| Salt | To Taste (Grind:) | |
| Haldi | 2 Teaspoon (Grind:) | |
| Green chillies | 16 (Grind:) | |
Directions
Put all the ingredients into a thick pan.
Add 6 cups warm water and cook until thick gravy forms.
Lower flame.
Stir and simmer until meat is completely dry.
Remove from fire.
Cool.
Then take out all bones.
Break up meat into strands and place in a large thali.
Dry meat strands in hot sun daily for 3-4 days.
Dry out once again on a large griddle over a low flame.
Cool completely and store losely in a jar.
A variation is to string meat pieces with a needle and thread and dry them in the sun.
Both types store well and may be fried and eaten with chappati or bread, be made into a dish with onion and potatoes or used with eggs for travel or breakfast.
Add 6 cups warm water and cook until thick gravy forms.
Lower flame.
Stir and simmer until meat is completely dry.
Remove from fire.
Cool.
Then take out all bones.
Break up meat into strands and place in a large thali.
Dry meat strands in hot sun daily for 3-4 days.
Dry out once again on a large griddle over a low flame.
Cool completely and store losely in a jar.
A variation is to string meat pieces with a needle and thread and dry them in the sun.
Both types store well and may be fried and eaten with chappati or bread, be made into a dish with onion and potatoes or used with eggs for travel or breakfast.
Chef
