📝 About This Recipe
This exquisite Goat Korma is a cornerstone of Mughlai cuisine, tracing its roots back to the royal kitchens of the 16th century. It features tender morsels of goat meat slow-cooked in a velvety, golden gravy enriched with caramelized onions, yogurt, and a delicate paste of cashews and almonds. Infused with aromatic spices like green cardamom and mace, this dish is the epitome of culinary luxury, offering a complex balance of creamy texture and deep, savory warmth.
🥗 Ingredients
The Meat and Marinade
- 1 kg Goat meat (cut into 1.5-inch bone-in pieces)
- 1 cup Greek yogurt (whisked until smooth)
- 1.5 tablespoons Ginger paste (freshly ground)
- 1.5 tablespoons Garlic paste (freshly ground)
- 1 teaspoon Salt (or to taste)
The Aromatics and Paste
- 3 large Red onions (thinly sliced for barista)
- 10-12 pieces Cashew nuts (soaked in warm water)
- 8-10 pieces Blanched almonds (peeled)
- 1/2 cup Ghee (clarified butter for authentic flavor)
Spices and Finishers
- 1 set Whole spices (4 green cardamoms, 1 black cardamom, 4 cloves, 1-inch cinnamon stick)
- 2 teaspoons Kashmiri red chili powder (for vibrant color without excessive heat)
- 1.5 tablespoons Coriander powder
- 1 teaspoon Garam masala (high quality or homemade)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Kewra water (screw pine essence for royal aroma)
👨🍳 Instructions
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1
In a large mixing bowl, combine the goat meat with yogurt, ginger paste, garlic paste, and salt. Massage the marinade into the meat and let it rest for at least 1 hour, or overnight in the refrigerator for best results.
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and fry them, stirring constantly, until they are a deep golden brown. Do not burn them as this will make the gravy bitter.
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3
Remove the fried onions (barista) with a slotted spoon and drain on paper towels. Once cooled and crispy, crush them into a coarse paste or powder using a mortar and pestle or a blender.
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4
In a small blender, grind the soaked cashews and almonds with a splash of water to create a very smooth, thick white paste. Set aside.
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5
In the same ghee used for the onions, add the whole spices (cardamoms, cloves, cinnamon). Let them sizzle for 30 seconds until they release their fragrance.
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6
Add the marinated goat meat to the pot. Increase heat to medium-high and sauté (bhuna) the meat for 10-12 minutes until the moisture evaporates and the meat changes color.
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7
Lower the heat and stir in the coriander powder and Kashmiri red chili powder. Mix well to coat the meat, ensuring the spices don't burn.
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8
Add the crushed fried onions back into the pot along with 2 cups of warm water. Cover with a tight-fitting lid.
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9
Simmer on low heat for 60-75 minutes, stirring occasionally, until the goat meat is fork-tender. If using a pressure cooker, cook for 6-7 whistles.
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10
Once the meat is tender, stir in the cashew-almond paste. This will thicken the gravy and give it a characteristic silky sheen.
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11
Add the garam masala, saffron-infused milk, and kewra water. Simmer uncovered for another 5 minutes on the lowest heat setting (dum) until the oil (tarri) rises to the surface.
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12
Turn off the heat. Let the korma rest for 10 minutes before serving to allow the flavors to deepen and the oils to settle.
💡 Chef's Tips
Always use bone-in goat meat as the marrow adds incredible depth and body to the korma gravy. Be patient with the onions; they should be 'mahogany' brown, not black, to ensure the signature korma color. If the gravy is too thick after adding the nut paste, thin it only with warm water to maintain the temperature. For an even richer version, you can add a tablespoon of heavy cream or a dollop of butter right before serving. Avoid using turmeric in a traditional Shahi Korma; the color should come from the fried onions and saffron.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Sheermal (a slightly sweet saffron flatbread). Pairs beautifully with fragrant Basmati Jeera Rice or a light vegetable Pulao. Include a side of thinly sliced red onion rings and fresh lime wedges to cut through the richness. A cooling cucumber and mint raita makes the perfect refreshing accompaniment. Pair with a glass of chilled mango lassi or a dry red wine like Syrah.