vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Shahi Mutton Korma

Shahi Mutton Korma
Kheema Muttes

Kheema Muttes

Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined wit...

Mutton and Egg Turkey Pathri

Mutton And Egg Turkey Pathri

Turkey pathri -basic version of Turkey pathiri with mince meat and egg stuffing and fried...

Kheema Mutti With Ulavacharu

Kheema Mutti With Ulavacharu

Kheema mutti is an excellent gravy curry item made with lamb meat, mince and spices combi...

Liver Masala

Liver Masala

Liver masala is a nice dry dish and a popular dish in dhabas and restaurants especially t...

Boti curry

Boti Curry

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Mutton Rogan josh

Mutton Rogan Josh

Mutton Rogan josh is a delicious recipe of Kashmir and it is a treat to the taste buds. T...

Shahi Mutton Korma Recipe, How To Make Shahi Mutton Korma Recipe

Shahi Mutton Kurma is a delicious Indian recipe served as a Curries.

About Recipe

How to make Shahi Mutton Korma

(2 ratings)
0 reviews so far
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
Shahi Mutton Korma
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 13, 2016


Ingredients used in Shahi Mutton Korma
• Yogurt - 1 cup.
• Cloves - 4 numbers.
• Coriander seeds - 4 tablespoons.
• Saffron threads - 1 tea spoon.
• Garlic cloves, minced - 4 numbers.
• Fresh ginger, grated - 1 number.
• Boneless lamb - 2 lbs.
• Onions (chopped) - 2 numbers.
• Black cardamom pods-cinnamon sticks - 5 numbers.
• Cayenne-pepper - 1-2 teaspoons.
• Ghee or clarified butter - 6 tablespoons.
• Bay leaves - 3 numbers.
• Hot milk - 3 tablespoons.
• Cumin seeds - 1 tablespoon.
• Blanched almonds - 1/4 cup.
• Rose water - 1 tablespoon.
• Heavy cream - 1/4 cup.
Method:
  • In a blender add cumin seeds, coriander seeds, red pepper and make a paste and keep aside and Soak the saffron in hot milk.
  • Heat the ghee or clarified butter in a heavy pan.
  • Add onions, cardamom , cinnamon, cloves and bay leaves and saute it well.
  • Now addginger and garlic and cook it well.
  • Dry the meat with paper towels.
  • Add meat increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
  • If the mixture gets too dry, splash in a little water.
  • Start adding the yogurt and mix it well and cook it.
  • Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender.
  • If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste.
  • Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
  • Fry the almonds in a little oil until golden brown.

Serve the lamb hot garnished with the almonds.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter