Mutton Shahi Korma recipe – Gosht Shahi Korma
Because it’s been a fabulous week for me and special events demand a special treatment, yesterday I spent some time preparing an amazing dish that I’m sharing with you today: Mutton Shahi Korma – Royal mutton with a creamy almond sauce.
Korma or kurma is typically a dish with yogurt, cream, nuts paste or a coconut base, spices and vegetables (spinach, carrots, potatoes, turnip, etc) or meat (lamb, beef, mutton, goat or chicken).
Gosht refers to red meat and shahi means royal. It’s a special occasions dish that will definitely amaze you.
The recipe is a bit time-consuming, but certainly worth the effort. The meat is slowly cooked with mild spices and a creamy almond sauce, and I assure you that it’s a heavenly combination!
Mutton Shahi Korma recipe step by step
Put garlic, ginger, almonds and about 3 tbsp water into a blender. Blend until you obtain a paste. Keep aside.
Put oil in a deep non stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie, uncrowded, in a single layer. Fry the meat until brown on both sides. Remove them into a bowl and keep aside. Repeat for the rest of the meat.
In the same pan, heat some more oil if necessary, add cardamom pods, cloves and cinnamon stick. Fry for 10-15 seconds then add chopped onion and stir fry until it gets brown in color.
Now put in the paste from the blender as well as the coriander, cumin and cayenne pepper. Stir fry on medium heat for about 4 minutes, until the mixture gets a brown color.
Add the meat, yogurt, fresh cream, saffron if using and 1 cup (250 ml) water. Mix and bring to a boil.
Turn the heat to low, cover the pan and let the meat simmer for 1 hour if using mutton or lamb meat (for beef add more water and simmer about 2 hours), or until the meat is tender. Stir from time to time.
Once the meat is tender, sprinkle some garam masala
Serve warm with plain boiled rice or flat bread.
- 500 gm boneless mutton/lamb/beef, cut into 2.5 cm (1 inch) pieces;
- 3-4 garlic cloves, peeled;
- 2 cm cube fresh ginger, peeled;
- 10-15 almonds, soaked in water and blanched;
- 3-4 cardamom pods;
- 2-3 cloves;
- 2.5 cm (1 inch) cinnamon stick;
- 1 onion, finely chopped;
- 1 tsp ground coriander;
- 1 tbsp ground cumin;
- ½ tsp cayenne pepper;
- ½ tsp garam masala;
- ½ - 1 tsp salt (as per taste);
- ½ cup fresh cream;
- 250 ml water;
- 2 tbsp yogurt;
- pinch of saffron (optional), soaked into ⅓ cup warm water for 20 minutes;
- vegetable oil.
- Put garlic, ginger, almonds and about 3 tbsp water into a blender. Blend until you obtain a paste. Keep aside.
- Put oil in a deep non stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie, uncrowded, in a single layer. Fry the meat until brown on both sides. Remove them into a bowl and keep aside. Repeat for the rest of the meat.
- In the same pan, heat some more oil if necessary, add cardamom pods, cloves and cinnamon stick. Fry for 10-15 seconds then add chopped onion and stir fry until it gets brown in color.
- Now put in the paste from the blender as well as the coriander, cumin and cayenne pepper. Stir fry on medium heat for about 4 minutes, until the mixture gets a brown color.
- Add the meat, yogurt, fresh cream, saffron if using and 1 cup (250 ml) water. Mix and bring to a boil.
- Turn the heat to low, cover the pan and let the meat simmer for 1 hour if using mutton or lamb meat (for beef add more water and simmer about 2 hours), or until the meat is tender. Stir from time to time.
- Once the meat is tender, sprinkle some garam masala and mix.
- Serve warm with plain boiled rice or flat bread.
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