December 5, 2021

Mutton Malai Korma: A Creamy and Rich Mughlai Delight

Mutton Malai Korma: A Creamy and Rich Mughlai Delight
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Mutton malai korma is a dish that is rich in flavour and texture. The mutton is marinated with aromatic spices and slow cooked to perfection in a creamy and nutty sauce.

This Shahi Mutton Malai Korma is a personal favorite of mine. The combination of spices, almonds, and malai makes this dish truly special.

Shahi Mutton Malai Korma is perfect for any special occasion, whether it be a family gathering or a festive celebration. The slow-cooked mutton, infused with aromatic spices, combined with the richness of the malai and the crunchiness of the fried almonds, creates an irresistible aroma that’s sure to leave your taste buds tingling. Don’t let the long list of ingredients and steps intimidate you – this recipe is actually fairly easy to follow, and the end result is definitely worth the effort.

In fact, once you try this flavorful and indulgent dish, you’ll want to prepare it again and again. So, why not give it a try and impress your loved ones with your culinary skills? The recipe explains every step in detail, from marinating the mutton to grinding the onions, yogurt, and almonds, and finally tempering the dish with fried almonds. With some patience and effort, you can create a dish that is sure to please the crowd.

Masth tips and tricks

  • Marinate the mutton for at least 2-3 hours before cooking to ensure the flavors seep in and the meat becomes tender.
  • Use fresh spices and grind them yourself for the best flavor.
  • Use good quality, full-fat malai for a creamy and rich texture.
  • Fry the onions until they are golden brown for added sweetness and flavor.
  • Do not overcook the mutton, as it can become tough and chewy.
  • Use a heavy-bottomed pan or a pressure cooker for slow cooking the mutton.
  • Add a pinch of saffron to the dish to enhance the aroma and flavor.
  • Toast the almonds lightly before grinding them to add a crunchy texture to the dish.
  • Add a dollop of ghee to the tempered almonds for a nutty aroma and flavor.

This recipe is perfect for those who love a rich, indulgent meal. Let’s get started!

I hope you enjoy this recipe as much as I do.

Masth cooking!

Shahi Mutton Malai Korma

Print Recipe
Cook Time 1 hr 30 mins
Course Curry, lunch, Main Course
Cuisine Indian, Mughalai, Pakistani
Servings 6 People

Ingredients
  

Marinate for 30 minutes

  • 1 kg Mutton
  • 1 Cup Curd
  • 3 Tablespoon Ginger garlic paste
  • 1 Teaspoon Cardamom powder
  • 2 Teaspoon Garam masala powder
  • 3 Tablespoon Chilli powder
  • 1 Teaspoon Tumeric powder
  • 2 Teaspoon Coriander powder
  • 2 Teaspoon Cumin Powder
  • 3 Tablespoon Lemon juice
  • Salt

Shahi masala paste – Grind

  • 15  Almonds- Roasted 
  • 2 Fried Onion
  • Cloves, Cinnamon

Cooking mutton

  • Oil
  • Marinated mutton
  • Shahi masala paste

In low flame for 5 minutes

  • 2 Tablespoon Kasuri methi optional
  • 4 Tablespoon Cream or Malai
  • Kewra water optional
  • Saffron optional

Tempering

  • Almonds
  • Green Chillies
  • Ginger

Garnish

  • Coriander leaves

Instructions
 

Mutton Marinade

  • Marinate mutton with salt, ginger garlic paste, Chilli powder, garam masala powder, coriander powder, cumin powder, lemon juice, Yoghurt for an hour.
    Mutton Marination

Shahi masala paste

  • Grind roasted almonds and fried onions and spices in a blender to form a paste.
    Shahi masala
  • Shahi masala paste

Mutton Slow Cook

  • Heat oil in a pan, add marinated mutton and cook on low heat for about 45 minutes or until tender.
    Shahi Mutton
  • Add shahi masala paste and cook for 5 minutes.
  • Add Kasuri methi, saffron, kewra water and cream. Simmer for 5 minutes.
    Add cream

Tempering

  • In a separate pan heat ghee, add almonds, green chillies and ginger and temper
  • Garnish with chopped coriander leaves.
  • Serve the Shahi Mutton Malai Korma hot with naan or rice for a complete meal.

Video

Keyword Mutton

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