How to make Shahi Korma -
Boneless pieces of lamb cooked in a rich gravy- a must try.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Boneless lamb (हददी् रहित लैम्ब), Yogurt (दही)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Shahi Korma checkout Stir Fried Lamb with Broccoli, Lamb Celery and Asparagus Stir Fry, Salt and Pepper Crispy Lamb, Lamb Stew . You can also find more Main Course Mutton recipes like Hyderabadi Mutton Curry Palak Gosht Mutton Sukka Rajasthani Lamb Chop Korma
Shahi Korma Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shahi Korma Recipe
Boneless lamb 1 inch cubes /mutton 600 grams
Yogurt whisked 1/2 cup
Green cardamoms 5
Cinnamon 1 inch stick
Mace 1/2 blade
Cloves 4
Onions chopped 3 medium
Ginger-garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Salt to taste
Ghee /oil 4 cup
Cashewnut paste 1/4 tablespoons
Garam masala powder 1 teaspoon
Fresh cream 1/2 cup
Method
Step 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.
Step 2
Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan.
Step 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.
Step 4
Cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for ten minutes. Serve hot.
Nutrition Info
Calories : 8929 Kcal
Carbohydrates : 48.1 gm
Protein : 124.2 gm
Fat : 915.3 gm
Other : Vitamin B12- 15.7mcg
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