How to Cook Yummy Shahi Mutton Korma

Shahi Mutton Korma.

You can have Shahi Mutton Korma using 37 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Shahi Mutton Korma

1. It's 500 grams of mutton with bones.
2. Prepare 100 ml of water.
3. You need 50-60 ml of ghee.
4. You need 50 ml of mustard.
5. You need 1/2 cup of yogurt.
6. Prepare 2 of medium size onions (150-200 grams).
7. It's 1 inch of peeled ginger.
8. It's 5-6 of garlic or ginger garlic paste.
9. You need 2 tbsp of cashews (soaked in warm water or milk).
10. Prepare 1 tbsp of Chironji.
11. Prepare 4-6 strands of saffron (soaked in 1/2 tsp milk).
12. It's 6-7 of saffron threads.
13. It's 6 drops of (1/4 kevda water / screw pine flower essence water).
14. Prepare of Whole Spices.
15. You need 8-10 of Black Peppers.
16. It's 4-5 of cloves.
17. You need 1/2 inch of cinnamon stick.
18. Prepare 1/2 of mace (nutmeg mace).
19. You need 1-2 of black cardamom.
20. You need 4 of green cardamoms.
21. You need 1 of bay leaf small.
22. Prepare of Salt as per taste.
23. It's of Dry Powder Spices to mix in curd.
24. You need 1 tsp of Roasted cumin seeds powder.
25. It's 1 tsp of turmeric powder.
26. You need 1 tsp of coriander powder.
27. You need 1 tsp of muskmelon seeds powder.
28. You need 1/2 tsp of black pepper powder.
29. Prepare 1 tsp of red chilli powder (paprika).
30. You need 1 tsp of fennel seeds powder.
31. Prepare 1/2 tsp of green cardamom powder.
32. It's 1 tbsp of dry coconut scrape(desiccated coconut) - optional.
33. It's of For Garnishing :.
34. Prepare slices of Ginger julienne / cut in long.
35. It's of Nutmeg powder or grated nutmeg.
36. You need of Green chillies (optional).
37. You need of Kewra water (must).

Shahi Mutton Korma step by step

1. Wash meat pieces, try to get good cuts like hind, shoulder, ribs and back.
2. 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..
3. Take fried onions out from wok, cool them and make a paste in a grinder.
4. Make fine paste or ginger and garlic preferably with some water or you can use available ginger-garlic paste.
5. Make fine paste of soaked cashews, chironji and saffron.
6. 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..
7. 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..
8. Now cover the cooker with inverted lid or a plate for 5 minutes on medium low flame, all moisture of curd should evaporate..
9. Now add fried onion paste, mixed it well, keep frying and stirring slowly let gravy cover each piece..
10. 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..
11. When it is cooked and wait for pressure be released on it own then add cashews-chironji-saffron paste. Let it simmer for 5 minuets in low flame.
12. Garnish with fresh grated nutmeg / nutmeg powder (pinch) few drops of Kevra waxter and ginger julienne.