Step-by-Step Instructions

1. 1.Prepare the Korma Base

   In a bowl, combine 1 cup yogurt and 1/2 cup cooking oil. Whisk thoroughly until the oil is fully incorporated and the mixture is homogeneous.

2. 2.Add Aromatics and Spices

   Add 1 tablespoon ginger-garlic paste to the yogurt mixture. Incorporate 3 cloves, 3 green cardamoms, and 1 black cardamom for aroma. Add approximately half a packet (around 25g) of National Quorma Masala to the mixture. Mix all ingredients well until a smooth paste is formed.

3. 3.Combine Mutton and Korma Base

   Transfer 500-550g of mutton pieces into a cooking pot. Pour the prepared korma mixture over the mutton and mix thoroughly to coat all the meat.

4. 4.Cook the Mutton

   Place the pot on high heat, cover it with a lid, and bring the mixture to a boil. Once boiling, reduce the heat to very low. Allow the mutton to simmer gently, covered, until it becomes tender. This may take approximately 45-60 minutes.

5. 5.Adjust Liquid (Optional)

   If the liquid reduces too much before the mutton is tender, you may add up to 1/2 cup of hot water to aid in cooking.

6. 6.Finish the Korma

   Once the mutton is tender and the gravy has reached your desired consistency, add 1/4 cup of fried onion powder and 2-3 drops of kewra. Stir well and cook for another 3-4 minutes on medium-low heat until the gravy thickens and the flavors meld.

7. 7.Serve

   Serve the Shahi Mutton Korma hot.