Shahi Mutton Korma Recipe

This Shahi Mutton Korma recipe with Sheermal would be the perfect combination to satisfy your taste buds for shadiyon wala Korma! It's a must try recipe for Bakra Eid.

Shahi Mutton Korma is a rich and flavorful dish with roots in Mughlai cuisine. Here's a delicious shahi mutton Korma recipe for you to try:

Jump to:

Ingredients
Instructions
Substitutions
Variations
Storage
Top tip
FAQ
Related
Pairing
Food safety

Ingredients

Mutton 1.5 lbs
Ginger Garlic Paste 2 tablespoon
Onions (Fried and Crushed) 1 cup
Yogurt 1 cup - Oil 1 cup
Salt ⅕ teaspoon or to taste
Red Chili Powder 3 teaspoon
Coriander (Dhaniya) Powder 2 tbsp.
Whole Spice (Garam Masala) Powder 1 teaspoon
Kashmiri Red Chili Powder 1 teaspoon
Grinded & Sieved powder of 8 Cloves + 8 Green Cardamoms
Nutmeg (Jaifal) Powder ¼ teaspoon
Mace (Javitri) Powder ¼ teaspoon
Whole Spices (2 Black Cardamoms, 4 Green Cardamoms, 3-4 Cloves, 10-12 Black Peppercorns, 2 Cinnamon Sticks)
Julienne Ginger for garnishing

Instructions

Heat Pan, Add Oil.

Add Ginger Garlic Paste and Sauté for 2 minutes.

Then Add whole spices

Add Mutton and bhunofy till it changes color.

Also, Add Salt, Red Chili Powder, Coriander Powder with little water and cook

Add Kashmiri Red Chili Powder

Then add grinded 8 Cloves + 8 Cardamoms powder and mix well.

Add Yogurt and cook for 10 minutes.

Then add 2 cups water. Cover and cook till meat is tender.

Add Fried & Crushed Onions. Simmer for 10 minutes on high flame till oil comes on top.

In the end, add Garam Masala Powder, Nutmeg powder, Mace Powder. Mix well.

Garnish with julienne ginger.

Substitutions

You can substitute mutton with lamb if you prefer or even use bone-in chicken for a different variation.

Variations

Increase the amount of red chili powder or add fresh green chilies for a spicier version. You can also incorporate black pepper for an extra kick.

Storage

If you want to store Shahi Mutton Qorma for a longer period, it can also be frozen.
Portion the qorma into freezer-safe containers or zip-top bags.
Label the containers with the date and freeze for up to 3 months.

Top tip

Instead of using pre-ground spices, toast whole spices like cumin seeds, coriander seeds, and whole cardamom pods in a dry skillet until they become aromatic. Allow them to cool slightly, then grind them into a fine powder using a spice grinder. Freshly toasted and ground spices will elevate the flavor profile of your korma, providing a richer and more vibrant taste compared to using pre-ground spices.

FAQ

What is the difference between korma and shahi korma?

Traditional korma is a mildly-spiced dish made with meat cooked in a yogurt-based gravy with onions, garlic, ginger, and a blend of spices like coriander, cumin, and turmeric. It typically has a creamy texture but is not overly rich.

The gravy is thicker, creamier, and more opulent, reflecting its royal heritage and association with Mughlai cuisine. The gravy is thicker, creamier, and more opulent, reflecting its royal heritage and association with Mughlai cuisine.

Looking for other recipes like this? Try these: