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Wednesday, April 13, 2016

Shahi Mutton Korma | Mughlai Mutton Curry

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 created while shooting. This curry can not be on your daily cooking list, because of its richness from the nuts and cream. And also the procedure, which is a bit more tedious than our other usual daily curries. But you can surely impress your guest at a special lunch party or any festival occasions with this finger licking and amazing curry paired with a very special and unique Pudina Pulao or even any kind of Naan or Kulcha.

Serving Size: 4 to 5
Preparation time: 20 - 30 minutes 
Cooking time: 30 minutes 


  • 500 gms Mutton
  • 2 medium onions
  • 2 medium tomatoes
  • 1 tbsp ginger & garlic paste
  • 4 tbsp yogurt
  • 4 green chilies
  • 1 tbsp tomato puree
  • 3/4 tsp turmeric powder (divided)
  • 2 tsp red chili powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala powder (divided)
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • 2 tbsp cream
  • 8 cashew nuts
  • Few strands of saffron
  • 1/2 tsp kewra water
  • 1/4 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • Salt
  • 2 tbsp ghee.
  • 5 tbsp cooking oil.
  • Whole Spices - 2 bay leaves, 4 green cardamom, 2 big cardamom, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera.

  • Cook mutton pieces in a pressure cooker along with 1 tbsp ginger & garlic paste, 1/4 tsp turmeric, 1/4 tsp garam masala powder and salt. Set aside along with the mutton stock.
  • Chop 2 medium onions, 2 medium tomatoes, 4 green chilies, mint leaves and coriander leaves.
  • Keep all the whole spices ready.
  • Soak saffron in few drops of warm water.

  1. Heat 2 tbsp of ghee in a pan. Add all whole spices followed by chopped onion. Saute till they become soft and then add chopped mint leaves, green chilies and cashew nuts. Fry for 2 minutes, remove from heat and cool.
  2. Grind the fried onion with few drops of water to a smooth paste and set aside.
  3. Heat 5 tbsp of cooking oil in a saucepan and fry chopped tomatoes along with 2 tsp red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/4 tsp garam masala powder and 1 tbsp kasoori methi. Fry the masala for few seconds and then add 1 tbsp tomato puree and 4 tbsp yogurt. Mix well and cook for 2 minutes.
  4. Now add the onion - cashewnut paste and the cooked mutton along with the stock. Stir well, place the lid and cook on low flame for 5 minutes.
  5. Finally add saffron water, 1/2 tsp kewra water, 2 tbsp cream and chopped coriander leaves. Taste and check the salt and add if needed. Cover and cook for another 5 minutes.
  6. Serve hot with Pulao or naan. 

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