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Ruling the taste buds with our Shahi Mutton Korma 👑
You should definitely experience this rich and luscious Mutton Curry! ❤️
Do try it out and let us know how it turns out!
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Shahi Mutton Korma Recipe:
To boil and puree:
Onion (roughly chopped) - 4 nos
Green Chilli - 3 nos
Water - 1 ½ Cups
Salt - 2 pinches
Paste:
Almonds (boiled and deskinned) - ½ Cup
Poppy Seeds (soaked) - ½ Cup
Cream Mixture:
Fresh Cream - 1 Cup
Nutmeg Powder - ¼ tsp
Garam Masala Powder - ½ tsp
Other Ingredients:
Oil - 2 tbsp
Ghee - 1 tbsp
Cinnamon - 2 Sticks
Green Cardamom - 4 nos
Cloves - 6 nos
Bay Leaves - 2 nos
Star Anise - 1 no
Cumin Seeds - 2 tsp
Mutton - 1 kg
Ginger Garlic Paste - 1 tbsp
Black Pepper Powder - 1 tsp
Salt - 1 tsp
Curd - 1 Cup
Water - 1 Cup
Coriander Leaves - For Garnish
Cooking Instructions:
1. Soak the almonds and poppy seeds. Boil onions and green chillies. Let it cool down and blend it to a fine puree. Keep it aside
2. Add the soaked almonds and poppyseeds to a blender, add a little water and blend it to a thick fine paste.
3. To fresh cream, add nutmeg powder, garam masala, cardamom powder and milk. Mix it well and keep it aside
4. Heat oil in a pan, add the onion paste and saute for a minute.
5. Add the whole spices, mix well for a few seconds.
6. Add the ginger garlic paste, mutton pieces, cook for 10 minutes on a medium flame
7. Add crushed garlic to it and saute the mutton for 5 more minutes.
8. Add salt, black pepper powder, white pepper powder and mix well.
9. Saute the mutton for another 10 minutes.
10. Add curd mix well for a minute till it has combined with the meat.
11. Add water, mix well and bring it to a boil
12. Cover and cook the mutton for 30-40 minutes on a medium to low flame, stirring occasionally.
13. Open the pot, give it a stir and check if the mutton is cooked. Cover and cook it for a while longer if it isn’t cooked. Add water if necessary
14. Add the almond paste to the mixture, mix it till it has dissolved and combined with the gravy.
15. Mix well till the fat starts floating on top.
16. Add the cream mixture, slit green chillies, kasuri methi, cashew nuts and mix well till all the ingredients combine evenly.
17. Transfer it to a bowl, garnish with ginger juliennes and sliced green chillies. Serve it hot with roti, naan or rice.
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