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Before you jump to Shahi Mutton Korma recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to shahi mutton korma recipe. You can cook shahi mutton korma using 37 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Shahi Mutton Korma:
- Get 500 grams mutton with bones
- Prepare 100 ml water
- You need 50-60 ml ghee
- Provide 50 ml mustard
- Provide 1/2 cup yoghurt
- Prepare 2 medium size onions (150-200 grams)
- Prepare 1 inch peeled ginger
- Get 5-6 garlic or ginger garlic paste
- Take 2 tbsp cashews (soaked in warm water or milk)
- Provide 1 tbsp Chironji
- You need 4-6 strands saffron (soaked in 1/2 tsp milk)
- Take 6-7 saffron threads
- Provide 6 drops (1/4 kevda water / screw pine flower essence water)
- Get Whole Spices
- Provide 8-10 Black Peppers
- You need 4-5 cloves
- You need 1/2 inch cinnamon stick
- Take 1/2 mace (nutmeg mace)
- Take 1-2 black cardamom
- You need 4 green cardamoms
- Provide 1 bay leaf small
- Prepare as per taste Salt
- Prepare Dry Powder Spices to mix in curd
- You need 1 tsp Roasted cumin seeds powder
- Prepare 1 tsp turmeric powder
- You need 1 tsp coriander powder
- Prepare 1 tsp muskmelon seeds powder
- Get 1/2 tsp black pepper powder
- Take 1 tsp red chilli powder (paprika)
- You need 1 tsp fennel seeds powder
- Take 1/2 tsp green cardamom powder
- Take 1 tbsp dry coconut scrape(desiccated coconut) - optional
- You need For Garnishing :
- Get slices As needed- Ginger julienne / cut in long
- Take as needed Nutmeg powder or grated nutmeg
- You need as required Green chillies (optional)
- Use as needed Kewra water (must)
Instructions to make Shahi Mutton Korma:
- Wash meat pieces, try to get good cuts like hind, shoulder, ribs and back
- Cut onions in long fine slices, and separate them by hands. Fry the sliced onions in mustard oil on medium flame, don’t stir too much just flip it so that onions are fried evenly. Fry till they are golden and crunchy.. do it in batches to avoid burning.
- Take fried onions out from wok, cool them and make a paste in a grinder
- Make fine paste or ginger and garlic preferably with some water or you can use available ginger-garlic paste
- Make fine paste of soaked cashews, chironji and saffron
- Now heat cooker, add ghee, after ghee is melt add all whole spices. Add mutton pieces and fry for 5-7 minutes.. keep stirring as pieces will stick to surface.
- After frying when colour if each piece is changed, add curd which is mixed with dry spices. Don’t add salt now or curd will cuddle. After 2 minutes and frying add ginger garlic paste also keep frying/ stirring and then add salt.
- Now cover the cooker with inverted lid or a plate for 5 minutes on medium low flame, all moisture of curd should evaporate.
- Now add fried onion paste, mixed it well, keep frying and stirring slowly let gravy cover each piece.
- After 5 minutes, add water stir for a minutes and put lid with pressure weight and cook for 20 -25 minutes, go for 5-6 whistles. Meat needs to be tender and juicy.
- When it is cooked and wait for pressure be released on it own then add cashews-chironji-saffron paste. Let it simmer for 5 minutes in low flame
- Garnish with fresh grated nutmeg / nutmeg powder (pinch) few drops of Kevra waxter and ginger julienne
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