Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shahi mutton korma. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shahi Mutton Korma is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Shahi Mutton Korma is something which I have loved my entire life.
Mutton korma recipe is a shahi recipe made with mutton and nutty paste and is full of rich and creamy ingredients. This mutton korma goes very well with pulao recipes or even with plain cooked rice. Related Kurma Recipes: Aloo Kurma or potato kurma Shahi Mutton Korma Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.
To get started with this particular recipe, we have to prepare a few components. You can have shahi mutton korma using 37 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Shahi Mutton Korma:
- Prepare 500 grams mutton with bones
- Take 100 ml water
- Take 50-60 ml ghee
- Get 50 ml mustard
- Make ready 1/2 cup yoghurt
- Take 2 medium size onions (150-200 grams)
- Make ready 1 inch peeled ginger
- Take 5-6 garlic or ginger garlic paste
- Take 2 tbsp cashews (soaked in warm water or milk)
- Make ready 1 tbsp Chironji
- Get 4-6 strands saffron (soaked in 1/2 tsp milk)
- Take 6-7 saffron threads
- Take 6 drops (1/4 kevda water / screw pine flower essence water)
- Take Whole Spices
- Get 8-10 Black Peppers
- Take 4-5 cloves
- Get 1/2 inch cinnamon stick
- Get 1/2 mace (nutmeg mace)
- Get 1-2 black cardamom
- Take 4 green cardamoms
- Take 1 bay leaf small
- Get as per taste Salt
- Take Dry Powder Spices to mix in curd
- Get 1 tsp Roasted cumin seeds powder
- Prepare 1 tsp turmeric powder
- Take 1 tsp coriander powder
- Take 1 tsp muskmelon seeds powder
- Prepare 1/2 tsp black pepper powder
- Get 1 tsp red chilli powder (paprika)
- Take 1 tsp fennel seeds powder
- Prepare 1/2 tsp green cardamom powder
- Get 1 tbsp dry coconut scrape(desiccated coconut) - optional
- Prepare For Garnishing :
- Get As needed- Ginger julienne / cut in long slices
- Prepare as needed Nutmeg powder or grated nutmeg
- Take as required Green chillies (optional)
- Prepare as needed Kewra water (must)
Also known as Mughlai Mutton Korma, Shahi Mutton Korma, Shahi Mutton, Gosht Korma, Lamb Korma etc. This recipe is passed down from generations in our family and the ladies of the house are Always Extremely Proud when making it in Holiday season or special occasion. Usually shahi curries have these nuts as a must ingredient to enhance the taste of the gravy. Cashew nuts: All the rich and shahi gravies are incomplete without using these and are basically called as kaju and taste rich if added in korma recipes and they make the gravy quite heavy, creamy and nawabi.
Steps to make Shahi Mutton Korma:
- Wash meat pieces, try to get good cuts like hind, shoulder, ribs and back
- Cut onions in long fine slices, and separate them by hands. Fry the sliced onions in mustard oil on medium flame, don’t stir too much just flip it so that onions are fried evenly. Fry till they are golden and crunchy.. do it in batches to avoid burning.
- Take fried onions out from wok, cool them and make a paste in a grinder
- Make fine paste or ginger and garlic preferably with some water or you can use available ginger-garlic paste
- Make fine paste of soaked cashews, chironji and saffron
- Now heat cooker, add ghee, after ghee is melt add all whole spices. Add mutton pieces and fry for 5-7 minutes.. keep stirring as pieces will stick to surface.
- After frying when colour if each piece is changed, add curd which is mixed with dry spices. Don’t add salt now or curd will cuddle. After 2 minutes and frying add ginger garlic paste also keep frying/ stirring and then add salt.
- Now cover the cooker with inverted lid or a plate for 5 minutes on medium low flame, all moisture of curd should evaporate.
- Now add fried onion paste, mixed it well, keep frying and stirring slowly let gravy cover each piece.
- After 5 minutes, add water stir for a minutes and put lid with pressure weight and cook for 20 -25 minutes, go for 5-6 whistles. Meat needs to be tender and juicy.
- When it is cooked and wait for pressure be released on it own then add cashews-chironji-saffron paste. Let it simmer for 5 minutes in low flame
- Garnish with fresh grated nutmeg / nutmeg powder (pinch) few drops of Kevra waxter and ginger julienne
You can watch the video here: This is a Mughlai style rich mutton gravy and a very special one for me because while preparing this curry, I shot my first cooking video. Well, I enjoyed each and every moment of the shot, even though it was a lengthy process and do not ask about the mess. How To Make: Shahi Mutton Korma. Heat the oil in a wide, heavy pot over a medium-high flame. Mutton korma can be served with Naan, paratha, Pulao, Biryani and even with plain rice.
So that’s going to wrap this up for this exceptional food shahi mutton korma recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
