Shahi Mutton Korma (Royal Mughlai Mutton Curry)

Whole Spices to Roast & Grind (Korma Masala)

• 1 tbsp Cumin seeds
• ¼ cup Coriander seeds
• 1 tbsp Black peppercorns
• ¼ cup Chana dal (for thickness)
• 1 medium Cinnamon stick
• 4-5 Green Cardamom
• 1 Black Cardamom
• 1 Star anise
• 4-5 Cloves
• 4 Dried Kashmiri red chilies (for color, mild heat)

✨ Method: Dry roast → Cool → Grind to powder.

🔹 For the Korma Gravy

Main Ingredients:

• 1.5 kg Mutton (bone-in, curry cuts)
• ⅓ cup Ghee or fried onion oil (for richness)
• 2 Bay leaves
• 1 small Cinnamon stick
• 3-4 Cloves & Green Cardamom
• 1 Black Cardamom (optional, for smokiness)
• 1.5 tbsp Ginger-garlic paste
• Salt to taste

Creamy Paste (Korma Base):

• 1 cup Whisked yogurt (full-fat)
• ¼ cup Soaked & peeled almonds (blended smooth)
• 1 cup Golden fried onions (crushed)
• 1 tbsp Kewra water (or rose water)
• 2 Slit green chilies
• Julienned ginger (for garnish)
• Handful Fresh coriander

👑 Royal Cooking Method

1. Tempering (Tadka): Heat ghee, add whole spices (bay leaves, cinnamon, etc.) until fragrant.
2. Sear Mutton: Brown mutton pieces well. Add ginger-garlic paste, cook 2 mins.
3. Spice Magic: Add the ground korma masala, mix thoroughly.
4. Slow Cook: Pour 1 cup water, cover, and simmer on low heat (1-1.5 hrs) until mutton is tender.
5. Creamy Finish: Stir in the yogurt-almond paste, kewra water, and green chilies. Simmer 10 mins (don’t boil aggressively).
6. Garnish: Top with fried onions, ginger strips, and coriander.

🌟 Shahi Korma Pro Tips

• For Extra Richness: Add 2 tbsp fresh cream or cashew paste.
• Texture: Blend fried onions + almonds into a silky paste for a smooth gravy.
• Aroma: A pinch of saffron soaked in warm milk elevates the royal touch!

erving Suggestion

✨ Garnish with silver leaf (varq) and pomegranate seeds for a regal presentation!

Enjoy your fit-for-a-king Shahi Mutton Korma!