How to Make Award-winning Royal Korma: (Shahi Korma)
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Royal Korma: (Shahi Korma). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Royal Korma: (Shahi Korma), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Royal Korma: (Shahi Korma) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few components. You can have Royal Korma: (Shahi Korma) using 23 ingredients and 4 steps. Here is how you can achieve it.
Mughlai (royal ) lamb / Mutton Korma: extremely delicious, juicy and tender.
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Ingredients and spices that need to be Prepare to make Royal Korma: (Shahi Korma):
- 5 🌻for marination :
- 500 grams mutton or lamb
- 1 cup yogurt thick
- 1 Tbsp ginger & garlic paste
- salt to taste
- 1 tsp red chili powder or to taste
- 1 Tbsp red Kashmiri chilli powder
- 1 tsp red chilli flakes
- 1 Tbsp coriander powder or ground coriander
- 1/4 tsp turmeric powder 1 green chili paste or slit
- 4 🌻Whole spices :
- 4-6 cloves
- 2 inch cinnamon
- 6 green cardamoms
- 2 small black cardamom
- 1/2 tsp crushed black pepper
- 🌻Other ingredients:
- 3 medium onions thinly sliced or use 1 cup fried onions
- 3 Tbsp ghee or clarified butter or oil
- 2 cups water Use more if needed
- 1 strand mace
- 1/8 tsp ground nutmeg
- 1 tsp kewra water (1/4 tsp cardamom powder)
Instructions to make Royal Korma: (Shahi Korma)
- 🌻Marination for korma:
Wash the lamb / mutton well and drain the water. Put it in a a bowl for marination.
Next transfer all the marinations ingredients in bowl
Add ginger garlic paste, green chilli, salt and yogurt.
Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in fridge. - 🌻How to make lamb / mutton korma:
Heat ghee or oil in a wide heavy bottom pan or pot.
Separate the layers of onions and slide them to the hot oil.
Fry them until deep golden stirring often. The onions must be browned without burning. This may take about 8 to 10 mins.
Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. Set this aside. - To the same pan, add the hole spices stir few seconds then add lamb / mutton marinade and mix it. Begin to saute on a medium heat for about 10 mins.
Yogurt and lamb lets out lot of moisture fry 10 mins. Cover and let the meat cook in this for 30 mins.
After 30 minutes of cooking the meat add the crushed fried brown onions. - Pour 2 cups water and mix well. Cook covered until meat turns slightly tender stirring occasionally. This may take about 1 hour or more.
Add mace & nutmeg powder at this stage. Continue to cook until the meat falls off the bone easily.
Add kewra water at this stage. Mix and turn off the stove.
Allow lamb / mutton korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, or pulao.
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