Shahi mutton korma

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Korma (from Turkish kavurma) is a dish which originated in Indian subcontinent consisting of vegetables or meat cooked with cream or yogurt, water and spices to produce a thick sauce or glaze.

Ingredients for Shahi Mutton Korma

• Mutton- बकरे का गोश्त 1/2 kg
• Mustard oil - सरसों का तेल 3-5 tbsp
• Ghee (Clarified butter) - 2 tbsp
• Red chilly powder (or Kashmiri lal mirch for enhanced color)- लाल मिर्च 1 teaspoon
• Turmeric powder- हल्दी 1/2 teaspoon
• Coriander powder- धनिया पाउडर 1 teaspoon
• Salt- नमक to taste
• Ginger-garlic paste- अदरक लसुन का पेस्ट 2 teaspoon
• Onion- प्याज 3-4 medium size
• Curd- दही 150 - 200 ml
• Cashew nuts- काजू 7-8
• Almonds- बादाम 7-8
• Coconut grated- नारियल 2-3 tbsp
• Nutmeg- जायफल small pinch
• Mace- जावित्री 1/2 flower
• Cloves- लौंग 4
• Greed cardamom- छोटी इलाइची 2-4
• Garam masala powder- गरम मसाला पाउडर 1 teaspoon
• Kewra water 1 teaspoon
• Coriander leaves- धनिया पट्टी for garnish

Recipe Steps Shahi Mutton Korma

• Wash your chicken and pat dry.
• Boil the water and add almonds, cashew nuts.  Let it boil for 4-5 minutes. Switch off the flame. 
• In the mean time add grind cloves, mace, nutmeg and cardamom green in a grinder.
• Take the almonds and cashews out of the water and add it grated coconut.
• Once mixture is cold to room temprature, add little water and grind it to fine paste.
• Now add grinded cardmoms and cloves to it and mix well.
• Now heat ghee (clarified butter) in a pan and add chopped onions to it.
• Once heated, turn flame to low and add chopped onions to it. Fry onions till they are good golden brown.
• You can sprinkle very little salt to it to make process faster.
• Once onions are golden brown, turn off the heat.
• Once cold, grind it to make the fine paste.
• After grinding keep the onion paste aside.
• Take the beaten curd in a bowl,  and add fried onion paste and garam masala powder, mix it well.
• Heat the oil in a pressure cooker.
• Add ginger garlic paste, red chilly powder, turmeric powder, coriander powder,salt and mutton pieces and mix it well.
• Cook it on a low flame for 8-10 minutes till oil shows separately.
• Add curd-onion mixture in the cooker, mix it well.
• Cook the spices on a low flame for another 7-8 minutes till oil shows separately.
• Add cashew-almond-spices mixture and mix it well.
• Cook the spices on a low flame for another 6-7 minutes till oil shows separately.
• Add 1 cup water, mix it well.
• Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the mutton is properly cooked. Switch off the flame, let the pressure settle down naturally. 
• Open cooker and add kewra water. 

Serving

• Garnish with chopped coriander leaves. 
• Delicious mutton korma is ready to serve, serve hot with naan, chapati or rice.

For Easy Audio and Video instructions please watch