Shahi Mutton Korma

Method

1. 1

   Soak the almonds and poppy seeds in hot water for 30 minutes.

   Poppy SeedsAlmonds

2. 2

   Boil onions and green chillies. Let it cool down.

   Green ChilliSaltWaterOnion

3. 3

   Peel the skin of almonds. Add the soaked almonds and poppyseeds to a blender, add a little water and blend it to a thick fine paste. Also, blend the boiled onions and green chilli into a fine pure and keep it aside.

4. 4

   Heat oil in a pan, add the whole spices, mix well for a few seconds.

   Sunflower OilCinnamonStar AniseBay LeavesClovesGreen Cardamom

5. 5

   Add ginger garlic paste, mutton and saute for a few minutes.

   MuttonGinger Garlic Paste

6. 6

   Add the ground onion paste and saute for a minute.

7. 7

   Add curd mix well for a minute till it has combined with the meat. Add water, mix well and bring it to a boil. Cover and cook the mutton for 30-40 minutes on a medium to low flame, stirring occasionally.

   WaterCurd

8. 8

   Open the pot, give it a stir and check if the mutton is cooked. Cover and cook it for a while longer if it isn’t cooked. Add water if necessary. Add the almond paste to the mixture, mix it till it has dissolved and combined with the gravy. Mix well till the fat starts floating on top.

9. 9

   To fresh cream, add nutmeg powder, garam masala, cardamom powder and milk. Mix it well and keep it aside

   Garam Masala PowderNutmeg PowderFresh Cream

10. 10

    Add the cream mixture, season it, add ghee and mix well till all the ingredients combine evenly. Transfer it to a bowl, garnish with coriander leaves. Serve it hot with roti, naan or rice.

    Black Pepper PowderCoriander LeavesSaltGhee