Shahi Mutton Korma Recipe - Yummy Traditional

Shahi Mutton Korma Recipe


shahi-korma-recipe-with-step-by-step-photos

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, and 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.
                                     
shahi-,mutton-korma

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 is served with naan,sheermal as well as chapati and tandoori roti. I love to it with tandoori roti that 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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mutton-korma



Add water in 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
                      
blanch-almonds


Take a separate mixing bowl put mutton with spices, m
ix them very well keep in the fridge for marinating for about 1 hour 
                     
marinade-mutton


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 keep aside

                    
make-a-fine-paste

In the same mixer jar, grind the fried onions to make a paste. take it out and set it aside
                                            
make-the-paste


Boil the water in the saucepan for adding in the korma


boil-the-water


Place a wok/pan on stove add ghee let it melt and heat up, then add marinated mutton in the pan, Stir them well until oil separated then Add boiling and hot water cover the lid let it cook for about 30-40 minutes on a low-medium flame        
  

put-marinated-mutton


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
                 
add-brown-onion-paste

Once the lid is opened, add blended spices,garam masala, kewra water, and stir to combine well, simmer it for 15 minutes on low flame
            
add-spices-and-kewra


Transfer to the serving dish
                        
transfer-to-the-dish


Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....

serve-korma-with-naan






The flavor of a korma is based on a mixture of spices, including ground spices and combined with yogurt....

Ingredients:
  1. ½ kg, mutton
  2. 1 tsp, chili Powder
  3. ½ tsp, coriander powder
  4. 2 tsp, ginger garlic paste 
  5. 1 cup, fried onion
  6. 1 cup plain yogurt
  7. 1 tsp,garam masala
  8. A handful of almonds, blanch, and peeled
  9. 1 tsp. of kewra water or rose water
  10. 200g,ghee/desi ghee
  11. Salt to taste
Whole spices mix:
  1. grind Pinch of nutmeg 
  2. 2 green, cardamoms
  3. 2 pieces, mace
How to Make Shahi Mutton Korma?
  1. Take a separate mixing bowl put mutton meat, ginger garlic paste, red chili powder, coriander powder, salt, and yogurt
  2. Mix them very well keep in the fridge for marinating for about 1 hour 
  3. In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste
  4. Transfer to another plate or bowl keep aside
  5. In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste
  6. Transfer to another plate or bowl keep aside
  7. Boil the water in the saucepan for adding in the korma
  8. Place a wok/pan on stove add ghee let it melt and heat up, then add marinated mutton in the pan,
  9. Stir them well until oil separated then
  10. Add boiling and hot water cover the lid 
  11. Let it cook for about 30-40 minutes on low to medium flame
  12. After 20 minutes passed add fried brown onion paste
  13. Stir to mix well then again cover the lid and allow to cook another 15-20 minutes more or until meat is tender
  14. Once the lid is opened, add blended spices,garam masala
  15. kewra water and stir to combine well 
  16. Simmer it for 15 minutes on low flame
  17. Transfer to the serving dish
  18. Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....
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