Shahi Mutton Korma || Mutton Korma || How to Make Shahi Mutton Korma with step-by-step photos
Shahi Mutton Korma has its roots in the Mughal cuisine of modern-day India and Pakistan. The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juice. Traditionally this would have been carried out in a pot set over a very low flame, A korma can be mildly spiced or fiery and may use lamb, chicken, and mutton beef.
The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal, In Pakistan/India is cooked at special events like parties, festivals, or any other events usually served with naan,sheermal as well as chapati, and tandoori roti. I love it with tandoori roti which is one of my favorite meals
Take a separate mixing bowl put mutton with spices, mix them very well keep in the fridge for marinating for about 1 hour
In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste_Transfer to another plate or bowl and keep aside
In the same mixer jar, grind the fried onions to make a paste. take it out and set it aside
Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well, simmer it for 15 minutes on low flame
The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt...
Ingredients:
The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal, In Pakistan/India is cooked at special events like parties, festivals, or any other events usually served with naan,sheermal as well as chapati, and tandoori roti. I love it with tandoori roti which is one of my favorite meals
Follow the step-by-step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.
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Add water to the pan/pot, bring it to boil then add almonds let it boil for approx. 2 minutes, remove from the stove and peel all almonds set aside
In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste_Transfer to another plate or bowl and keep aside
In the same mixer jar, grind the fried onions to make a paste. take it out and set it aside
Boil the water in the saucepan for add the korma
Place a wok/pan on the stove add ghee let it melt and heat up, then add marinated mutton in the pan, Stir them well until the oil is separated then Add boiling and hot water cover the lid, and let it cook for about 30-40 minutes on a low-medium flame
After 20 minutes passed add fried brown onion paste, stir to mix well then again cover the lid and allow to cook another 15-20 minutes more or until meat is tender
Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well, simmer it for 15 minutes on low flame
Transfer to the serving dish
The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt...
Ingredients:
- ½ kg, mutton
- 1 tsp, chili Powder
- ½ tsp, coriander powder
- 2 tsp, ginger garlic paste
- 1 cup, fried onion
- 1 cup plain yogurt
- 1 tsp,garam masala
- A handful of almonds, blanch, and peeled
- 1 tsp. of kewra water or rose water
- 200g, ghee/desi ghee
- Salt to taste
Whole Spices Mix:
- grind a Pinch of nutmeg
- 2 green, cardamoms
- 2 pieces, mace
How to Make Shahi Mutton Korma?
- Take a separate mixing bowl and put mutton meat, ginger garlic paste, red chili powder, coriander powder, salt, and yogurt
- Mix them very well and keep them in the fridge for marinating for about 1 hour
- In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste
- Transfer to another plate or bowl and keep aside
- In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste
- Transfer to another plate or bowl and keep aside
- Boil the water in the saucepan for add the korma
- Place a wok/pan on the stove and add ghee let it melt and heat up, then add marinated mutton to the pan,
- Stir them well until the oil separated then
- Add boiling and hot water and cover the lid
- Let it cook for about 30-40 minutes on low to medium flame
- After 20 minutes passed add fried brown onion paste
- Stir to mix well then again cover the lid and allow to cook another 15-20 minutes more or until meat is tender
- Once the lid is opened, add blended spices,garam masala
- kewra water and stir to combine well
- Simmer it for 15 minutes on a low flame
- Transfer to the serving dish
- Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....
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