shahi korma

Shahi Korma

Ingredients

Mutton ½ kg
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
Almonds (badam) 5-6
Cashew nuts (kaju) 5-6
Green cardamom (chhoti elaichi) 5-6
Milk (doodh) 1 cup
Water ½ cup

Method

  • 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.

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shahi korma
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