Shahi Mutton Korma

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Serve

Serve the Shahi Mutton Korma hot.

• Ensure yogurt and oil are well combined before adding other ingredients to prevent curdling.

• Cook mutton on low heat for a long time to make it tender without drying out the gravy.

• Adjust the amount of National Quorma Masala according to your spice preference.

• For a richer taste, use ghee instead of cooking oil.

• Add a pinch of saffron soaked in milk for enhanced aroma and color.