Shahi Mutton Korma

In this easy rich Mutton Korma recipe, all you need is a pressure cooker and some spices to create a Delicious Creamy Mutton Curry within an hour. Most popularly made in India’s Lucknow, this curry is made with whole spices, fried onions, mutton, cashew nut paste, yogurt, and spices. Saffron, Nutmeg, Mace and Kewra water is also added, which adds a beautiful flavor to the mutton korma.

Korma or Qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. A characteristic Mughal dish, it can be traced back to the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

There are numerous variants of this curry across the Indian subcontinent. The North Indian and Pakistan korma uses brown onions and yogurt to make the gravy whereas the South Indian Kurma uses coconut milk.

Shahi Mutton Korma

Ingredients

To Marinate

• Mutton 500gms (Bone-in Shoulder cuts best )
• 125 gms | 1/2 Cup Plain Yogurt/Curd 
• 2 Teaspoon Ginger Garlic paste 
• 1 Teaspoon Salt
• 1 Tablespoon Coriander powder
• 1 Teaspoon Cumin powder
• 1 Teaspoon Turmeric powder
• 2 Teaspoon Kashmiri Chili powder
• 1 Teaspoon Red Chili powder

For Fried Onions

• 2 Small 1-2 inch diameter Onions ( around 150gms total)
• Vegetable Oil to Fry

For Gravy

• 2 Tablespoon Ghee
• Bay Leaf 1, 4 Cloves, 4 Green Cardamom, 10 Peppercorns, 1 Cinnamon stick, 1 Black Cardamom
• Marinated Mutton
• 1 1/2 Cups Hot Water
• Salt to taste
• 1 Teaspoon Sugar, optional
• Fried Onions Paste
• Cashew Paste
• 1/4 Teaspoon Crushed Javitri/Mace
• 1/4 Teaspoon Jayphal/Nutmeg powder
• 1/2 Teaspoon Garam masala
• Kewra water few drops 
• Green Chilies & Ginger Juliennes To Garnish

For Cashew Paste

• 10 Cashewnuts, soaked in warm water
• Kesari/Saffron few strands
• 1 Tablespoon Dessicated Coconut, optional

Instructions

• Place plain yogurt or Curd/Dahi in a Bowl. Whisk it till smooth and no lumps. Add Salt, Ginger Garlic paste, Turmeric, Cumin, Coriander, Kashmiri Chili and Red Chili powder. Mix all the spices well with the yogurt.
• I used Bone in Mutton pieces from the Shoulder to get best flavor in the curry. Wash the pieces well and then pat dry completely before adding to the spiced yogurt mix. Mix well and keep covered for atleast 20-30 mins or overnight refrigerated best if you have time. Marinating overnight helps t o tenderize the meat and brings out the flavor.
• Slice two small to medium sized red onions, around 150g. Separate the strands after slicing evenly. I like to use a Box Grater to slice the onions thin, gets the job done very fast and ensures each strand is even and thin.
• Deep Fry the Onions in Hot Oil till Golden. Keep the Heat on High initially as it takes few minutes for the onions to brown. Once it starts browning a bit, reduce the heat to Low and keep stirring for even color.

  Once slight brown, drain them out pressing out any excess oil and spread them out on tissues. Do not brown them too much as they tend to get darker as they cool down. If you brown too much they will get overcooked and leave a bitter taste.

  Once they cool down, they will get crispy and can be easily crushed either with hands or use a blender to coarsely grind them. Once they cool down, they can be kept refrigerated in an airtight container too for a few days.
• Saute whole spices in Ghee in a pressure cooker and add the marinated mutton. Cook on High Heat for 5-6 minutes then switch to Low Heat stirring till the water dries up.
• Add Hot Water and salt. Pressure Cook till 90% Cooked for 3 Whistles on medium Heat.
• Add fried onions paste and Cover cook on Low Heat for 15-20 mins or till the meat gets cooked completely.
• Make a paste from soaked Cashews, few saffrons crushed and desiccated coconut. Once the meat gets cooked full, add the Cashew paste. Cover cook for 5 mins.
• Add Mace powder, Nutmeg and Garam masala powder. Add few drops of Kewra water.
• Garnish with Slit Green Chilies and Ginger Juliennes. Ginger Juliennes pairs so well in a rich gravy like this.
• Serve Hot with Roti/Naan/Paratha or over fluffy Jasmine/Basmati Rice. I prefer scooping the gravy with Naan or Paratha just perfect.

Video

Notes

Use Bone in Mutton Pieces for best result. Shoulder Cuts are the best cuts for best flavor.

Avoid Store bought fried onions as they are often fried in Vanaspati or Margarine and will affect the taste of the curry. Fry them always at home. If needed fry them ahead and store them refrigerated ahead in an airtight container. If you are worried about using lot of oil, then you can also shallow fry in the cooker itself till brown. They might not be that crispy but will still taste good.

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