Recipe of Award-winning Shahi Mutton Korma

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Shahi Mutton Korma. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Shahi Mutton Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shahi Mutton Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shahi Mutton Korma is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Shahi Mutton Korma estimated approx 1 hr 30 mins.

To begin with this recipe, we must prepare a few ingredients. You can cook Shahi Mutton Korma using 37 ingredients and 12 steps. Here is how you cook that.

I always like to cook and treat guest with mutton Korma. Korma one of signature dishes from Mughal courts , it is one of the finest dish, aromatic and main dish of Muslim weddings specially in north India. As per me there four kinds of mutton Korma 1- Shahi Korma (walema Korma) 2- white Korma (Awadhi Korma) 3- Bhopali Korma and Southern / Ceylonese Korma. This recipe is Shahi or Mughlai Korma, Korma means cooked / braised in yoghurt . The good part with Korma is it can me modified as per weather, it is mild Spicy creamy and rich goat/lamb meat dish which can be enjoyed with phulka, rumali roti or Naan. #auguststar #time

Ingredients and spices that need to be Get to make Shahi Mutton Korma:

1. 500 grams mutton with bones
2. 100 ml water
3. 50-60 ml ghee
4. 50 ml mustard
5. 1/2 cup yoghurt
6. 2 medium size onions (150-200 grams)
7. 1 inch peeled ginger
8. 5-6 garlic or ginger garlic paste
9. 2 tbsp cashews (soaked in warm water or milk)
10. 1 tbsp Chironji
11. 4-6 strands saffron (soaked in 1/2 tsp milk)
12. 6-7 saffron threads
13. 6 drops (1/4 kevda water / screw pine flower essence water)
14. Whole Spices
15. 8-10 Black Peppers
16. 4-5 cloves
17. 1/2 inch cinnamon stick
18. 1/2 mace (nutmeg mace)
19. 1-2 black cardamom
20. 4 green cardamoms
21. 1 bay leaf small
22. as per taste Salt
23. Dry Powder Spices to mix in curd
24. 1 tsp Roasted cumin seeds powder
25. 1 tsp turmeric powder
26. 1 tsp coriander powder
27. 1 tsp muskmelon seeds powder
28. 1/2 tsp black pepper powder
29. 1 tsp red chilli powder (paprika)
30. 1 tsp fennel seeds powder
31. 1/2 tsp green cardamom powder
32. 1 tbsp dry coconut scrape(desiccated coconut) - optional
33. For Garnishing :
34. slices As needed- Ginger julienne / cut in long
35. as needed Nutmeg powder or grated nutmeg
36. as required Green chillies (optional)
37. as needed Kewra water (must)

Steps to make to make Shahi Mutton Korma

1. Wash meat pieces, try to get good cuts like hind, shoulder, ribs and back
2. 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.
3. Take fried onions out from wok, cool them and make a paste in a grinder
4. Make fine paste or ginger and garlic preferably with some water or you can use available ginger-garlic paste
5. Make fine paste of soaked cashews, chironji and saffron
6. 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.
7. 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.
8. Now cover the cooker with inverted lid or a plate for 5 minutes on medium low flame, all moisture of curd should evaporate.
9. Now add fried onion paste, mixed it well, keep frying and stirring slowly let gravy cover each piece.
10. 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.
11. 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
12. Garnish with fresh grated nutmeg / nutmeg powder (pinch) few drops of Kevra waxter and ginger julienne

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