Shahi Korma

Ingredients list for Shahi Korma

• 600 grams Boneless lamb 1 inch cubes /mutton
• 1/2 cup Yogurt whisked
• 5 Green cardamoms
• 1 inch stick Cinnamon
• 1/2 blade Mace
• 4 Cloves
• 3 medium Onions chopped
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Coriander powder
• 1 1/2 teaspoons Red chilli powder
• to taste Salt
• 4 cup Ghee /oil
• 1/4 tablespoons Cashewnut paste
• 1 teaspoon Garam masala powder
• 1/2 cup Fresh cream

Method

1. Heat ghee/oil in a thick-bottomed pan and add green cardamoms, cinnamon, mace and cloves and sauté till fragrant. Add onions and sauté till light brown.
2. Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan.
3. Add mutton cubes and cook on a high heat for three to four minutes stirring constantly. Add coriander powder, red chilli powder and salt. Cook for another two to three minutes. Then add yogurt and three cups water. When the mixture comes to a boil, reduce the heat, cover and cook till the mutton is cooked and tender. Add cashewnut paste and garam masala powder.
4. Cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for ten minutes. Serve hot.

Nutrition Info