How to make Shahi Korma -

Boneless pieces of lamb cooked in a rich gravy- a must try.

Sanjeev Kapoor

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

Shahi 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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.