Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
Shahi Mutton Korma/Kurma Or Gosht Shahi Korma
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use Lamb, Beef, Chicken, or some kormas combine meat and vegetables such as spinach and Turnip . The term "Shahi" used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Ingredients of Shahi Mutton Korma
- Mutton bone-in pieces 500 gram
- Fried Onion 1 cup
- Raw Onion - 2 (sliced)
- Vegetable Oil ¾ cup
- Salt to taste
- 3 Black Cardamoms
- 4/5 Green cardamoms
- 2 sticks Cinnamon
- 1/2 teaspoon Black Pepper
- 3-4 teaspoon Clove
- 1 large Bay leaf
- Ginger Garlic paste - 3 teaspoon
- Red chili powder - 1 tsp
- Turmeric powder -1/2tsp
- Coriander powder - 2 teaspoon
- Green chili paste - 4 teaspoon
- Tomatoes - 2 medium (chopped)
- Yogurt - 1 cup
- 1/2 teaspoon Kewra water
- Saffron 1 decent pinch soaked into 1/3 cup warm water for 30 minutes
- Ghee - 2tbsp
How to make Shahi Mutton Korma Recipe
- First mix the yogurt with 1/2 cup of water and beat it well. Add the whole spices ,red chili powder,turmeric powder ,coriander powder,salt, kewra water & ghee to the beaten yogurt and mix it well.
- Marinate the mutton with ginger garlic & green chili paste,chopped tomatoes and the yogurt mixture and keep it in refrigerator for 4-6hrs .
- Remove the marinated mutton before 1 hour of cooking. Now heat oil in a pan and fry the raw onion till golden brown . Now add the mutton mixture and cook till the oil separates.
- When the oil will separate from the masala add salt and some water with the saffron soaked water and put everything in a pressure cooker and cook it with 3-4 whistles.
- Turn off the stove and let the pressure release itself. When all the pressure will be released, open the lid of the cooker, check the salt, add some if needed and serve it on a serving bowl and sprinkle fried onion on top of the korma.
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