Shahi Mutton Korma
For Marination & Cooking
For Finishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Korma Base
In a bowl, combine 1 cup yogurt and 1/2 cup cooking oil. thoroughly until the oil is fully incorporated and the mixture is homogeneous.
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.
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.
Cook the Mutton
Place the pot on high heat, cover it with a lid, and bring the mixture to a boil. Once boiling, the heat to very low. Allow the mutton to gently, covered, until it becomes tender. This may take approximately .
Adjust Liquid (Optional)
If the liquid too much before the mutton is tender, you may add up to 1/2 cup of hot water to aid in cooking.
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 on medium-low heat until the gravy thickens and the flavors meld.
Serve
Serve the Shahi Mutton Korma hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Variations
Simple ways to adapt this recipe.
- For a richer tasteIngredient swap
Use ghee instead of cooking oil.
- Add a pinch of saffronCustomise
Add a pinch of saffron soaked in milk for enhanced aroma and color.
Helpful Tips
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