Saturday, September 6, 2014

Shahi Mutton Korma/Qorma

Literally, Korma/Quorma means a meat or vegetable dish in a spiced gravy, with yogurt, cream and nuts. It originated in Central Asia and then found its way to India through the Mughals and now prevails mainly in India and Pakistan. The word "shahi" indicates the richness of the dish, which is surely not an everyday dish and also indicates its association to the court.:)

Since milk, cream and yogurt is used in this dish, the color of the dish can not get a dark red color, but takes a rather lighter one. Shahi Mutton Korma is normally cooked in ghee/clarified butter and in the cooking process cream and milk is also added. So, in a way it becomes so rich in oil and spices that it is an ideal dish for party or grand occasion.

Shahi Mutton Korma/Quorma
Serves 3


  • 500gm boneless mutton / lamb 
  • 1 large onion - sliced
  • 1 cup tomato puree
  • 6-7 almonds
  • 1 cup thick yogurt
  • 1/2 cup cream
  • 1/4 cup milk
  • 4 large cloves of garlic - paste
  • 2 inch ginger stick - paste
  • 1 tsp garam masala powder
  • 2 tsp cardamom powder
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 cup ghee/clarified butter (you can also use oil)
  • 1 tbsp rose water
  • some strands of saffron
  • Marinate the chicken with tomato puree, yogurt, salt, red chili powder and ginger-garlic paste for at least 1 hour, preferably in the fridge.
  • Ground the cumin and coriander seeds and keep aside.
  • Make a paste of the almonds using a little water.
  • Heat ghee/oil in a pan and put the sliced onions in it. Sauté until it becomes translucent.
  • Now add the marinated chicken in it and cook until the mutton/lamb has released water and the whole water and yogurt mixture starts bubbling.
  • Now add all the spices - garam masala, ground coriander and cumin seeds and cardamom powder.
  • Add water and put cover to cook the meat. If using pressure cooker, wait till it blows 15 whistles. Do not open the cover right away and let the steam out of the cooker.
  • Now add the cream, milk, almond paste, rose water and saffron strands. Mix well, so that the almond paste is evenly mixed with the gravy.
  • Cook until the meat starts to ooze out oil in the gravy. By this time the gravy will thicken too. Make it thick to your desired consistency and then put the flame off.
  • Serve hot with some slivered almonds with naan or roti or paratha.

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