Shahi Mutton Korma recipe. Mutton Indian korma recipe

Shahi Mutton Korma

As being a born non vegetarian , I am so use to having and preparing mutton and chicken dishes with lots of variation and this is one of them. Shahi mutton korma is cooked in spices on low flame to get that much needed aromatic flavor, cream adds a smooth a creamy texture which gives it a royal touch. Shahi Mutton Korma is very delicious and impeccable when serving with paratha. In many muslim marriages we get mutton korma as main course with tandoori roti.

Though some add whole spices and some powdered spices ( garam masala) to shahi mutton korma , I sometime add whole and sometime powdered , depends but in both the ways it would not hamper the taste, trust me.
You can replace mutton with chicken and make shahi chicken korma with the same simple, easy recipe.

Some time back I was very busy with my work so had ordered from near by restaurant Shahi mutton korma and to my surprise it had chopped ginger garlic to give a better flavor. I simply loved it, so I also started adding chopped ginger garlic and paste both, hereafter. ( though before I only used to add ginger garlic paste)

Here is my simple Recipe of Shahi mutton korma, cook for your loved ones and enjoy the creamy, aromatic and mesmerizing flavor.

INGREDIENTS:

250 gms lamb meat
small pod of finely chopped ginger
5 – 6 cloves of chopped garlic
1 large sized or 2 onion finely chopped
1 tbsp ginger garlic paste
A pinch of saffron
1/4 cup milk
1/4 cup thick yoghurt
1/2 cup fresh cream
1 tsp garam masala
1 tsp black pepper powder ( freshly crushed)
1 – 1 1/2 tsp coriander powder
1 – 2 tsp red chilly powder
2 green chillies chopped
salt
Ghee / oil

GROUNDED PASTE:

12- 14 almonds
1 medium or large onion

HOW TO MAKE SHAHI MUTTON KORMA

1. Blend 1 medium or large onion and almonds ( without skin) in a food processor until they turn into paste. ( if needed you can add 2 – 3 tbs water for better blending)

2. Clean and wash mutton thoroughly and marinate the meat with salt, coriander powder, red chilly powder, ginger garlic paste, yoghurt and the grounded paste of onion and almonds, mix well , keep aside for 2 – 3 hours.

3. In a bowl add milk and soak saffron for a while.

4. In a non stick pan or kadhai add ghee and onions , saute until golden brown in color.

5. Add marinated mutton and chopped ginger, garlic and green chillies, cook until the masala has dried up and then add 2 cups of water , cover the lid and cook mutton on low flame for about 25 – 30 minutes until mutton is partially done. ( you can remove one piece of mutton and check whether the meat is partially cooked or no)

6. Add pepper powder , garam masala and soaked saffron with milk, mix everything well and adjust salt if needed.

7. Cover and cook on low flame until the mutton is completely done, stirring in between to ensure from sticking at the bottom. ( check by removing one mutton piece, press and see if its mashed very easily then that means mutton has completely cooked). Beat fresh cream in a bowl and pour it on the gravy , mix well and simmer for 10 minutes, check the consistency as Shahi korma consist of thick and creamy texture.

8. Garnish with coriander leaves and serve shahi mutton korma hot with lachedar parathas or plain wheat paratha or naan bread or rumali with raw fresh salad platter ( onion rings , sliced tomatoes, sliced cucumber with lemon squeezed on them and sprinkled salt and pepper)

NOTE:

When cooking the mutton, almost water has dried up and mutton is yet to be done, then add 2 cups of warm water , cover and cook until the mutton is completely done, maintaining thick consistency. ( As Shahi korma consist of thick and creamy texture )
You can adjust red chilly powder as per your taste in mutton korma. If you want more spicy then add 1/2 tsp pepper powder ( freshly crushed) and add to the gravy.
There are two ways to cook shahi mutton korma. One is you can add all whole spices like green cardamom, cinnamon stick , cloves, black pepper whole, and the other one is add garam masala powder in which no whole spices used, I always make with garam masala and black pepper powder as being purely a non vegetarian person, I use whole garam masala ( spices) to all my mutton and chicken curries so to make something different I add powdered masala and not whole , so it totally depends on you which way you want to cook.
You can replace chicken instead of mutton as per your preferences. ( just cooking time will differ as chicken takes less time to be cooked rather than mutton )
You can use boneless lamb pieces or with bones totally depend on your choice, but I have used raan portion ( thigh portion of lamb meat) in which the meat turns out very soft and is not very chewy as compared to other meat pieces.
If you adding plain water instead of warm water, add (water) and bring to a boil on high flame and then reduce the gas to low flame until mutton is completely done.