📝 About This Recipe
This Shahi Mutton Korma is a masterpiece of South Asian culinary heritage, featuring tender succulent goat meat bathed in a velvety, aromatic gravy. Unlike standard curries, this korma relies on a sophisticated blend of yogurt, browned onions, and a delicate bouquet of whole spices rather than heavy tomatoes. It is a celebratory dish that defines luxury, offering a perfect balance of nutty richness and floral saffron notes that will transport your senses to the royal kitchens of Old Delhi.
🥗 Ingredients
The Meat & Marinade
- 1 kg Mutton (Goat Meat) (cut into 1.5 inch bone-in chunks)
- 1.5 cups Greek Yogurt (whisked until smooth)
- 1.5 tablespoons Ginger Paste (freshly ground)
- 1.5 tablespoons Garlic Paste (freshly ground)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
The Aromatics & Base
- 1/2 cup Ghee (Clarified Butter) (traditional for authentic flavor)
- 3 large Red Onions (very thinly sliced for even browning)
- 12-15 pieces Cashews (soaked in warm water for 20 minutes)
- 2 tablespoons Coriander Powder
- 1/2 teaspoon Turmeric Powder
Whole Spices & Finishing
- 6 pieces Green Cardamom (lightly crushed)
- 2 pieces Black Cardamom
- 2 inch Cinnamon Stick
- 5-6 pieces Cloves
- 2 pieces Bay Leaves
- 1 teaspoon Kewra Water (Pandanus essence) (for that authentic floral aroma)
- 1 pinch Saffron Strands (dissolved in 2 tbsp warm milk)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton with yogurt, ginger paste, garlic paste, Kashmiri chili powder, and salt. Let it rest for at least 30 minutes (or refrigerate for up to 4 hours for deeper flavor).
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the sliced onions.
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3
Fry the onions, stirring constantly, until they are a uniform golden brown (Birista). Do not burn them as it will make the korma bitter. Remove with a slotted spoon and drain on paper towels.
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4
Once the fried onions have cooled and become crisp, crush them with your hands or pulse them briefly in a blender (without water) to a coarse texture. Set aside.
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5
Blend the soaked cashews with a tablespoon of water to form a smooth, thick paste.
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6
In the same ghee used for onions, add the whole spices: green cardamom, black cardamom, cinnamon, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
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7
Add the marinated mutton to the pot. Turn the heat to high and sear the meat for 8-10 minutes, stirring frequently until the yogurt is absorbed and the ghee starts to separate.
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8
Stir in the coriander powder and turmeric. Continue to sauté (bhuna) for another 5 minutes, adding a splash of water if the spices stick to the bottom.
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9
Add the crushed fried onions and the cashew paste to the pot. Mix well to coat the meat. This is where the gravy gets its signature grainy texture.
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10
Pour in 2 cups of warm water. Bring to a boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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11
Simmer gently for 60-75 minutes. Stir every 15 minutes to ensure the cashew paste doesn't burn. The mutton is done when it is 'fork-tender' and falls away from the bone.
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12
Once the meat is tender and the oil has risen to the top, stir in the saffron milk and Kewra water. Cover and let it rest off the heat for 5 minutes.
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13
Garnish with slivered almonds or fresh ginger julienne before serving.
💡 Chef's Tips
Always use room temperature yogurt and whisk it well to prevent curdling when it hits the hot pan. The secret to a perfect korma is the 'Birista' (fried onions); they must be golden brown, never dark brown, or the gravy will look muddy. For the most authentic flavor, use bone-in mutton as the marrow adds incredible depth to the sauce. If the gravy is too thick, always thin it with warm water, never cold, to maintain the temperature of the fats. If you are short on time, you can use a pressure cooker for the simmering stage (Step 11), cooking for about 4-5 whistles.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Sheermal (a slightly sweet saffron flatbread). Pairs beautifully with Jeera Rice or a fragrant Saffron Pilaf. Include a side of Kachumber salad (diced cucumber, tomato, and onion) to cut through the richness. A chilled glass of Mint Laban or a salty Lassi complements the spices perfectly. Finish the meal with a slice of Shahi Tukda for the ultimate Mughal feast experience.