|Onion (payaz) grated||1 cup|
|Garlic (lahsan)||1 tea spoon|
|Ginger (adrakh)||1 tea spoon|
|Bay leaves (tej pata)||2|
|Cinnamon (dalchini)||1” piece|
|Red chilli (lal mirch) powder||1 tea spoon|
|Lemon juice (nimboo ka ras)||2 table spoon|
|Hot spices (garam masala)||½ tea spoon|
|Coriander (dhaniya) powder||1 tea spoon|
|Salt (namak)||to taste|
|Clarified butter (ghee)||4 table spoon|
|Cashew nuts (kaju)||5-6|
|Green cardamom (chhoti elaichi)||5-6|
|Milk (doodh)||1 cup|
- 1. Wash and cut mutton into medium pieces.
- 2. Now take 1.5 cup of water in a pan add lemon juice, bay leaves, and cinnamon and boil mutton pieces for 30 minutes.
- 3. Remove the mutton pieces and keep water aside.
- 4. Grind green cardamoms and coriander into smooth paste and keep aside.
- 5. Make a smooth paste of almonds and cashew nuts and set aside.
- 6. Now heat oil in a pan, add garlic and ginger and stir it.
- 7. Add onion and fry it till it becomes pink in colour.
- 8. Now add mutton pieces and cook it for 8-10 minutes.
- 9. Then add cardamom- coriander paste, red chilli powder and hot spices and stir it.
- 10. Now add the water in which mutton has been boiled and boil the meat in pressure cooker.
- 11. Once mutton becomes soft, then add milk and stir it continuously till the gravy becomes thick.
- 12. Now add salt and almond- cashew nut paste and let it cook on low flame for 8-10 minutes more.
- 13. Remove it from flame and serve Shahi Korma with Roti or Nan.