Boneless pieces of lamb cooked in a rich gravy- a must try.
Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg
Ingredients
| • | Boneless lamb,1 inch cubes /mutton | 600 grams |
| • | Ghee /oil | 4 tablespoons |
| • | Green cardamoms | 5 |
| • | Cinnamon | 1 inch stick |
| • | Mace | 1/2 blade |
| • | Cloves | 4 |
| • | Onions,chopped | 3 medium |
| • | Ginger-garlic paste | 1 tablespoon |
| • | Coriander powder | 1 tablespoon |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Salt | to taste |
| • | Yogurt,whisked | 1/2 cup |
| • | Cashewnut paste | 1/4 cup |
| • | Garam masala powder | 1 teaspoon |
| • | Fresh cream | 1/2 cup |
Method
Heat ghee/oil in a thick-bottomed pan and add green cardamoms, cinnamon, mace and cloves and sauté till fragrant. Add onions and sauté till light brown. Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan. Add mutton cubes and cook on a high heat for three to four minutes stirring constantly. Add coriander powder, red chilli powder and salt. Cook for another two to three minutes. Then add yogurt and three cups water. When the mixture comes to a boil, reduce the heat, cover and cook till the mutton is cooked and tender. Add cashewnut paste and garam masala powder. Cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for ten minutes. Serve hot.
Heat ghee/oil in a thick-bottomed pan and add green cardamoms, cinnamon, mace and cloves and sauté till fragrant. Add onions and sauté till light brown. Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan. Add mutton cubes and cook on a high heat for three to four minutes stirring constantly. Add coriander powder, red chilli powder and salt. Cook for another two to three minutes. Then add yogurt and three cups water. When the mixture comes to a boil, reduce the heat, cover and cook till the mutton is cooked and tender. Add cashewnut paste and garam masala powder. Cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for ten minutes. Serve hot.
Chef’s Tip
You may garnish Shahi Korma with raisins and almonds and cashewnuts to make it extra rich.
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