How to make Korma Bahadur Shahi -

Lamb cooked in a gravy enriched with cream and ground almonds.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb (लैम्ब), Yogurt (दही)

Cuisine : Indian

Course : Main Course Mutton


For more recipes related to Korma Bahadur Shahi checkout Nalli Nihari, Mixed Grill Sizzler, Nalli Nihari, Lamb Popsicles in Cream Sauce . You can also find more Main Course Mutton recipes like Mutton Jalfrazie Salli Gosht Mutton Ishtew Bhartewala Keema

Korma Bahadur Shahi

Korma Bahadur Shahi Recipe Card

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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 : 2.30-3 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Korma Bahadur Shahi Recipe

  • Lamb 2 inch cubes 800 grams

  • Yogurt 20

  • Garlic 4 cloves

  • Ginger 2 inch piece

  • Fennel seeds (saunf) 1/2 teaspoon

  • Saffron (kesar) 7-8 strands

  • Yogurt 1 cup

  • Fresh coriander leaves 4 tablespoons

  • Ghee 1 cup

  • Salt to taste

  • Cream 3/4 cup

  • Almonds,ground 1 1/2 cups

  • Egg yolks 5

Method

Step 1

Grind half each of shallots, garlic, ginger, fennel seeds, saffron with one fourth cup of yogurt into a paste. Mix the masala and meat pieces and marinate for two hours preferably in a refrigerator.

Step 2

Grind the remaining fennel and saffron in little hot water. Chop the remaining ginger, crush the remaining garlic, slice the remaining shallots.

Step 3

Whip the remaining yogurt. Crush coriander leaves and mix with little water. Rub through a sieve and then strain through muslin cloth. Keep aside the liquor. Heat ghee in a pan and add the sliced shallots, chopped ginger, sauté well till browned.

Step 4

Drain and keep aside. Add the marinated meat to the same pan and fry well, when all the moisture dries and the mixture sticks to the pan a little, moisten with remaining whipped yogurt and add crushed garlic.

Step 5

Cook till dry. Add salt and sprinkle a little water. Mix well. Whip cream along with almond paste and pour over the meat.

Step 6

Add the browned shallot and ginger mixture, keep the pan on a tawa and cook on very low heat. Lightly beat egg yolks and mix with the coriander leaves liquour.

Step 7

Add the ground shallots, ginger, garlic, fennel seeds, saffron and yogurt mixture. Add this to the meat and mix well.

Step 8

Cover and seal the pan and cook on dum on very low heat for twenty minutes. Serve hot with varqi paranthas.

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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 www.sanjeevkapoor.com 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.