Shahi Korma is a luxurious Indian dish featuring tender chunks of goat or lamb simmered in a velvety sauce of yogurt, cream, and ground nuts. The “Shahi” style denotes a royal preparation, characterized by its mild heat and rich, aromatic profile derived from saffron, cardamom, and garam masala. This curry offers a delicate balance of savory meat and sweet, nutty undertones, making it an elegant choice for dinner parties or special family gatherings. Serve it hot with basmati rice or warm naan bread to soak up every drop of the flavorful gravy. The slow cooking process ensures the meat becomes fall-apart tender, while the final addition of cream and fried onions adds texture and depth.
Shahi Korma (Mutton Curry)
Description
Shahi Korma is a luxurious Indian dish featuring tender chunks of goat or lamb simmered in a velvety sauce of yogurt, cream, and ground nuts. The "Shahi" style denotes a royal preparation, characterized by its mild heat and rich, aromatic profile derived from saffron, cardamom, and garam masala. This curry offers a delicate balance of savory meat and sweet, nutty undertones, making it an elegant choice for dinner parties or special family gatherings. Serve it hot with basmati rice or warm naan bread to soak up every drop of the flavorful gravy. The slow cooking process ensures the meat becomes fall-apart tender, while the final addition of cream and fried onions adds texture and depth.Ingredients
Directions
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Cut the mutton into bite-sized cubes, clean, wash, and pat dry with paper towels.
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In a blender, combine 1 chopped onion, almonds, garlic cloves, coriander seeds, red pepper (if using), and garam masala. Blend into a smooth paste.
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Mix the blended paste with the mutton cubes and let marinate for at least 2 hours, or overnight in the refrigerator.
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Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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Thinly slice the remaining 2 onions and fry in the oil until golden brown and crispy. Remove from oil and set aside.
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Add the marinated mutton to the same pot and fry, stirring occasionally, until the liquid from the marinade evaporates and the meat begins to brown.
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Add 3/4 cup hot water, cover, and simmer on low heat until the meat is about three-quarters cooked and tender. Alternatively, pressure cook for 20 minutes at 15 psi.
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If using a pressure cooker, release the pressure safely.
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Season with salt and pepper to taste.
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Uncover the pot and increase heat slightly to reduce the remaining liquid until it thickens.
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Stir in the yogurt and continue to fry gently until the oil separates from the gravy.
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Return the fried onions to the pot and stir to combine.
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In a small bowl, beat the cream and mix with soaked or ground saffron.
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Stir the saffron-cream mixture into the mutton curry.
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Transfer the curry to an oven-safe dish if not already in one, cover tightly, and bake at 250&# 194;°F (120ðC) for 30 minutes to meld flavors.
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Garnish with fresh chopped coriander leaves and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 679.8kcal
- % Daily Value *
- Total Fat 47.9g74%
- Saturated Fat 34.2g172%
- Cholesterol 158.8mg53%
- Sodium 1003.8mg42%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 1.3g6%
- Sugars 13.7g
- Protein 39.2g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, soak the saffron strands in warm milk or cream for 10 minutes before adding to the dish.
You can substitute lamb shoulder or leg of lamb for goat mutton; adjust cooking time if using tougher cuts.
If you prefer a thicker gravy, you can add a tablespoon of cashew paste or ground almonds during the simmering stage.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy thickens too much.
This dish tastes even better the next day as the spices have time to infuse deeper into the meat.
