Shahi Mutton Malai Korma
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.
Shahi masala paste
- Grind roasted almonds and fried onions and spices in a blender to form a paste.
Mutton Slow Cook
- Heat oil in a pan, add marinated mutton and cook on low heat for about 45 minutes or until tender.
- Add shahi masala paste and cook for 5 minutes.
- Add Kasuri methi, saffron, kewra water and cream. Simmer for 5 minutes.
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.