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| Main ingredients | Boneless mutton, Ghee, Green cardamoms, Cinnamon, Mace, Cloves, Onions, Ginger-garlic paste, Coriander powder, Red chilli powder, Yogurt, Cashewnut paste, Garam masala powder, Fresh cream |
| Cuisine | Awadhi |
| Course | Main course mutton |
| Prep time | 20-25 minutes |
| Cook time | 1-1.5 hours |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 600 grams boneless mutton, cut into 1 inch cubes
- 3-4 tablespoons ghee
- 5 green cardamoms
- 1 inch cinnamon
- ½ mace blade
- 4 cloves
- 3 medium onions, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon coriander powder
- 2 teaspoons red chilli powder
- Salt to taste
- ½ cup yogurt, whisked
- ¼ cup cashewnut paste
- 1 teaspoon garam masala powder
- ½ cup fresh cream
- Fresh coriander sprig for garnish
- Paranthe to serve
Method
- Heat ghee in a non-stick pan, add green cardamoms, cinnamon, mace and cloves, mix and sauté till fragrant. Add onions, mix and sauté till light brown.
- Add ginger-garlic paste, mix and saute for 1 minute, stirring continuously to avoid the masala from sticking to the bottom of the pan.
- Add mutton cubes, mix well and saute on a high heat for 3-4 minutes, stirring constantly.
- Add coriander powder, red chilli powder and salt, mix well and saute for another 2-3 minutes.
- Add yogurt, mix and cook for 2-3 minutes. Add 2 cups water and mix well.
- When the mixture comes to a boil, reduce heat, cover and cook for 40-45 minutes or till the mutton is cooked and tender.
- Add cashewnut paste and garam masala powder, mix and cook, on medium heat, for 5 more minutes.
- Add fresh cream, mix and simmer for 6-8 minutes.
- Transfer into a serving bowl, garnish with coriander sprigs and serve hot with paranthe.
- Chef’s tip: You may garnish Shahi Korma with raisins and almonds and cashewnuts to make it extra rich.
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