Shahi Mutton Korma – Royal indulgence

Eid ul Adha wishes to everyone across the globe. We celebrated Eid ul Adha today at our family home in Houston with all the traditional fanfare – Eid salah in the morning followed by the ritual sacrifice at a friend’s ranch , visiting friends, exchanging gifts……… phew, it’s been a hectic day.

 

Today I would like to share a traditional recipe which is a popular dish not only during Eid festivities but also during weddings and other special occasions. The recipe for Korma varies from household to household or even from person to person. Some people add ingredients like coconut, poppy seeds etc. to the  gravy which I usually don’t because I find it rich and creamy even without these. Many people deep fry the onions and add them to the curry towards the end but I find it easier to simply add them in the beginning .

Apparently, this curry was introduced to Indian cuisine by the Mughals which is why it’s sometimes called Shahi ( Royal) Korma – fit for a king. I sometimes wonder that since all ‘Shahi’ dishes are so calorie-laden , did the Mughals have their own ‘Shahi’ gyms in their palaces ? How come they never show the gyms in the movies ? Jokes apart, it’s a sinfully delicious and fragrant main course dish for special occasions.

Ingredients:

• Mutton / Veal –  750 grams
• Saffron – few strands
• Kewra extract – 1 tablespoon
•  Ghee /oil – 4 – 6 tablespoons
•  Green cardamoms – 4
•  Cinnamon – 1 inch stick
•  Mace  -1/2 blade
•  Cloves – 4
•  Onions,chopped –  1 cup
•  Ginger-garlic paste – 2 tablespoons
• Coriander powder – 1 teaspoon
•  Red chilli powder – 1 teaspoon or according to taste
• Salt – to taste
• Yogurt,whisked at room temperature-  1/2 cup
•  Cashew nut paste – 1 tablespoon
• Almond paste – 1 tablespoon
• Garam masala powder – 1 teaspoon
•  Fresh cream – 1/2 cup

 

Method:

3) Add ginger-garlic paste and cook for few seconds stirring continuously to avoid the masala from sticking to the bottom of the pan.

4) Add mutton / veal and cook on a high heat for three to four minutes stirring constantly. Add coriander powder, red chilli powder and salt. Cook for another two to three minutes or until oil separates from the masala.

5) Add 1/2 cup of water and pressure cook the meat until it is tender. Open the lid carefully when the steam escapes and add the whisked yogurt. Cook on high flame for 2-3 minutes, stirring continuously.

6) Then add about three cups water. You can vary the amount of water to get the consistency that you desire. When the mixture comes to a boil, reduce the heat, cover and cook till oil floats on top of the curry.

 7) Add cashew nut and almond pastes followed by garam masala powder.

8) Add the saffron and kewra mixture.9) Cover and cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for 2-3 minutes. Serve hot with naan or matar pulao.