Shahi Mutton Korma
Shahi Mutton Korma recipe is a delicacy from royal kitchen rich in flavors and aroma. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with curd and cashew and almond paste.
- Mutton 500 gms
- Onion medium sized
- Oil 2 tbsp
- Ghee 2 tbsp
- Ginger garlic paste 2 tsp
- Red chili powder 2 tsp
- Dhania powder 1 tsp
- Turmeric (haldi) powder 1 tsp
- Cumin (Jeera) powder 1 tsp
- Salt as per taste
- Curd 1/4 Cup
- Salt to taste
- Desiccated coconut 2 tbsp
- Roasted and grinded cashew and almond paste 2 tbsp
- Delete repeated word Masala powder 2 tsp
- Dalchini – 1
- Black cardamom – 1
- Green cardamom – 3
- Cloves 4-5
- Bay leaves – 2
- Dry red chilies – 2
Step 1: Deep fry the onions till it turns golden brown. Take it out in paper towel to absorb excess oil and turn crisp.
Step 2: Add add ghee to the pan, add dalchini, black cardamom, green cardamom, cloves, bay leaves, dry red chillies. Add Mutton and fry till its color changes.
Step 3: Add ginger garlic paste. Add red chilli powder, dhania powder, jeera powder, turmeric powder, salt. Stir for 2 mins in low flame while.
Step 4: Add Curd and 1 cup water, cover the pressure cooker lid and cook till 2 whistles in medium flame.
Step 5: Open the lid and add roasted and grinded cashew and almond paste, add desiccated coconut, fried onions and 1 cup water.
Step 6: Allow it to cook in low flame for 35-40 mins or till the mutton turns tender.
Step 7: Add 1/2 tsp garam masala and coriander leaves.
Step 8: Turn off the flame and your. Shahi Mutton Korma is ready to server.
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