Steps to Make Speedy Shahi Mutton Korma

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We hope you got benefit from reading it, now let's go back to shahi mutton korma recipe. To make shahi mutton korma you need 37 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Shahi Mutton Korma:

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

Instructions to make Shahi Mutton Korma:

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 minutes in low flame.
12. Garnish with fresh grated nutmeg / nutmeg powder (pinch) few drops of Kevra waxter and ginger julienne.

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