Full recipe for Mutton Shahi korma
Prep time: 30 mins
Cooking time: 3 hours
Serves: 6
Ingredients:
• Ghee 4 tbsp
• Onion 4-5 medium size (sliced)
• Cashew nuts 8-10 nos.
• Mutton 1 kg
• Ginger garlic paste 1 tbsp
• Salt to taste
• Curd 2 cups
• Red chilli powder 1 tbsp
• Coriander powder 4 tbsp
• Turmeric powder ½ tsp
• Cumin powder (jeera) 1 tsp
• Lemon juice 1 tsp
• Cumin seeds (Jeera) 1 tsp
• Black peppercorns 3-4 nos.
• Cinnamon stick 1 inch
• Bay leaf 1-2 nos.
• Cloves 4-5 nos.
• Black cardamom 1 no.
• Green Cardamom 3-4 nos.
• Mace 1 no.
• Nutmeg 1/4th (grated)
• Green chillies 3-4 nos. (slit0
• Ginger garlic paste 2 tbsp
• Hot water 750 ml
• Saffron infused water 1 tbsp
• Kewra water 1 tsp
• Fresh garam masala 2 tsp
Method:
• Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown.
• Spread fried onions on a paper towel.
• Soak the cashew nuts in hot water for 10 minutes.
• Grind the fried onions and keep aside. Also grind the soaked cashew to make fine cashew paste.
• In a mixing bowl add mutton, ginger garlic paste, salt, curd, red chilly powder, coriander powder, turmeric powder, cumin powder and lemon juice, marinade the mutton well for minimum ½ an hour.
• Heat the same ghee used for frying onions, add the whole spices, green chillies and ginger garlic paste, sauté for 2-3 minute.
• Add the marinated mutton and cook on medium flame until ghee is released.
• Add the freshly prepared crushed fried onions.
• Add the cashew paste and cook for 8-10 minutes.
• Add the hot water and salt, mix well.
• Cover and cook on low medium flame for 1- 1.5 hours or until the mutton is cooked and tender.
• Add the saffron infused water, kewda water and fresh garam masala. Mix well and Cover and cook further for 8-10 minutes on low flame.
• Serve hot with roti or paratha or rice.
Fresh garam masala
Ingredients:
• Cumin seeds (jeera) 1 tsp
• Cloves 5-6 nos.
• Mace (javitri) 1 no.
• Nutmeg (jaiphal) ½ tsp
• Black cardamom 1 no.
• Green cardamom 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
Method:
• Grind all the whole spices into fine powder.
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