Shahi Mutton Korma | Mughlai Mutton Curry
Shahi Mutton Korma is a Restaurant-Style curry with a blend of nuts, spices, and cream which can be served with pulao or naan.
Servings 5
Ingredients
- 500 grams mutton with bones cut into small pieces
- 2 medium onions sliced
- 2 medium tomatoes diced
- 1 tbsp ginger & garlic paste combined
- 4 tbsp yogurt whisked
- 4 green chilies finely chopped
- 1 tbsp tomato puree packaged
- ¾ tsp turmeric powder divided
- 2 tsp red chili powder kashmiri
- 1 tsp cumin powder roasted
- 2 tsp coriander powder roasted
- ½ tsp garam masala powder divided
- 1 tbsp kasoori methi dried fenugreek leaves
- 2 tbsp cream tetra pack
- 8 cashew nuts whole
- 1 pinch strands of saffron
- ½ tsp kewra water
- ¼ cup chopped mint leaves chopped
- ½ cup coriander leaves chopped
- 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.
- Salt to taste
Instructions
- 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.
- 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.
- Grind the fried onion with few drops of water to a smooth paste and set aside.
- 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.
- Now add the onion – cashew nut paste and the cooked mutton along with the stock. Stir well, place the lid and cook on low flame for 5 minutes.
- 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.
- Serve hot with Pulao or naan.