Sunday, 13 January 2013

Shahi Mutton Korma or Royal Lamb

"Shahi Korma" is a Royal Lamb curry in true North Indian Mughalai Style.
This side-dish is loved by all at home and goes perfectly well with Rotis or any Indian bread.

Serves 4
Mutton - 1 kg - cut into medium pieces
Onions - 4 - finely chopped
Garlic flakes - 20 - peeled and ground to a fine paste with little water
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Salt to taste 
Ghee - 1 tbsp
Cream - 1/2 cup
Yoghurt - 1/2 cup
Crush together in a hand mortar:
Mace or Javetri - 2 small blades
Green cardamoms - 8
Cloves - 6
Saffron - 1/4 tsp
Grind to a paste:
Coriander seeds - 1 tbsp
Whole black pepper - 2 tbsp
Ginger - 2 inch piece

Take a heavy bottomed pan or cooker, keep on low heat, add oil or ghee and fry the onions till golden brown. Now add garlic paste and fry for few seconds then cover and cook for 5 minutes.
Now add mutton, turmeric, salt and the yoghurt and cover and cook till the liquid dries.
Now fry the mutton for 7-8 minutes till golden brown.
Now add red chilly powder and the coriander pepper ginger paste and fry for some more seconds.
Add 2 cups hot water, cover and cook on slow fire till mutton is tender.
If using cooker, cook for 10 minutes on low flame after the first whistle.
Once the mutton is cooked, add the crushed ingredients and cream and leave it on very low fire for about 10-15 minutes till gravy is thick.
Garnish with chopped coriander leaves.
Serve hot with roti or chapati or Naan.

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