Shahi Mutton Korma
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- 1 Cup = 200ml
For cooking mutton
Ingredients
- Mutton – ½ kg
- Red chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Water – ¼ cup
- Salt – to taste
Method
- Pressure cook the cleaned mutton pieces with red chili powder, turmeric powder, water and salt till the meat is cooked three forth. Keep it aside.
For the gravy
Ingredients
- Cardamom – 3
- Cloves – 3
- Bay leaf – 1
- Cumin seeds – ¼ tsp
- Onion – 3, thinly sliced
- Green chili – 3, chopped
- Crushed ginger – garlic – 1 tbsp
- Mint leaves – 6 – 8
- Tomato – 2, chopped
- Red chili powder – 1 ½ tsp
- Coriander powder – 1 ½ tsp
- Turmeric powder – ¼ tsp
- Garam masala powder – ¼ tsp
- Cumin powder – ¼ tsp
- Yogurt – ¼ cup
- Water – ½ cup
- Cashew nuts – 15 (soaked in water and ground to paste adding 3 tbsp milk)
- Saffron – a pinch (soaked in 1 tbsp hot milk)
- Kasoori methi – 1 ½ tsp
- Fresh cream – 3 tbsp
- Coriander leaves – 1 tbsp
- Clarified butter – 3 tbsp
- Oil – 3 tbsp
- Salt – to taste
Method
- Heat clarified butter/ghee in a pan, add cardamom, cloves, bay leaf and cumin seeds. To this add sliced onion and little salt and saute till soft.
- Add green chili, crushed ginger garlic and mint leaves and saute till the raw smell disappear. Remove from the flame and let it cool. Grind this to a smooth paste adding 2 – 3 tbsp water. Keep it aside.
- Heat oil in the same pan, add chopped tomatoes and cook for 2 – 3 minutes. Add red chili powder, coriander powder, turmeric powder, garam masala powder and cumin powder and saute till oil appears on top.
- Add yogurt, combine slowly and cook for 2 minutes. Add ground onion paste and ½ cup water and bring to boil. To this add cooked mutton with remaining stock and combine well. Cook covered till the mutton is completely done over low flame.
- Add ground cashew, soaked saffron, kasoori methi, coriander leaves and fresh cream and combine well. Cook for another 2 minutes and remove from flame. Serve hot.
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