Shahi Mutton Korma | How to make Shahi Mutton Korma

4.5 from 4 reviews
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By Sayan Majumder
Created on 18th Feb 2016
  • Shahi Mutton Korma, How to make Shahi Mutton Korma
Shahi Mutton Kormaby Sayan Majumder
  • Shahi Mutton Korma | How to make Shahi Mutton Korma (93 likes)

  • 4 reviews
    Rate It!
  • By Sayan Majumder
    Created on 18th Feb 2016

About Shahi Mutton Korma

Soft juicy mutton cooked with rich spices.

Shahi Mutton Korma is a popular aromatic and delicious dish. You can try making this amazing Shahi Mutton Korma in your kitchen. This recipe requires 120 minutes for preparation and 45 minutes to cook. The Shahi Mutton Korma by Sayan Majumder has detailed steps with pictures so you can easily learn how to cook Shahi Mutton Korma at home without any difficulty. Shahi Mutton Korma is enjoyed by everyone and can be served on special occasions. The flavours of the Shahi Mutton Korma would satiate your taste buds. You must try making Shahi Mutton Korma this weekend. Share your Shahi Mutton Korma cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sayan Majumder for inputs. In case you have any queries for Shahi Mutton Korma you can comment on the recipe page to connect with the Sayan Majumder. You can also rate the Shahi Mutton Korma and give feedback.

  • Prep Time2Hours
  • Cook Time45mins
  • Serves5People
Shahi Mutton Korma

Ingredients to make Shahi Mutton Korma

  • Mutton 1.25 kg
  • Hung curd 500 gms
  • Ghee/Oil 1 cup
  • Onion 300 gms
  • Coriander Powder 6 tbsp
  • Garlic Paste 1 1/2 tbsp
  • Ginger Paste 2 tbsp
  • Ground Red Chili Powder 1 tbsp
  • Kashmiri Mirch 1 tbsp
  • Salt to taste
  • Nutmeg Powder 1/4 tbsp
  • Mace Powder 1/4 tbsp
  • White Pepper Whole 1 tbsp Full
  • Cloves 1 tbsp, leveled
  • Kewra water
  • Black Cardamom 5
  • Green Cardamom 20
  • Cinnamon Stick (Dar Chini) 1 Stick 2 1/2 inch long

How to make Shahi Mutton Korma

  1. Slice onions into thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to light golden brown. Remove fried onion immediately and keep them aside to air dry.
  2. Reduce flame to medium. Put yogurt, garlic paste, ginger paste and all whole and ground spices except Nutmeg, Mace and Kewra in the heated ghee and mix them well. Cook on a medium flame until 3 to 4 minutes.
  3. Add 1/2 cup of water during this cooking to avoid from burning.
  4. When mixture of all spices and other ingredients is cooked very well then add marinated meat (marinate at least 2 hour with 200 gms curd and raw papaya) to this mixture and by adding a cup of water, cook very well by keep stirring upto 10 minutes.
  5. When the meat and all spices are mixed and the oil separates then add the fried onions that you put aside.
  6. Mix well with meat and spices for 2 minutes, add 1 cup of water and cook for 2 more minutes and then add 1 cup of water. Mix well. Put the flame on high until it comes to boil.
  7. Reduce the flame and cook for 1/2 hour. Keep checking to avoid any burning. When the meat is tender then increase the flame to burn the access water in the curry. Bring it to desired consistency. Reduce the flame.
  8. Add nutmeg, mace powder, also add Kewra water to the curry. Mix well and cover the pot with the lid and cook on a low flame for 5 more minutes. Serve hot.
My Tip: Do not cook in a pressure cooker and cook on a low flame.

Reviews for Shahi Mutton Korma (4)

Deepthi Nayak8 months ago
Yum
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castella rexya year ago
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Anshula Georgea year ago
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Shiny Singh2 years ago
Looks absolutely amazing :D
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