'Full recipe for Mutton Shahi korma Prep time: 30 mins Cooking time: 3 hours Serves: 6 Ingredients: • Ghee 4 tbsp • Onion 4-5 medium size (sliced) • Cashew nuts 8-10 nos. • Mutton 1 kg • Ginger garlic paste 1 tbsp • Salt to taste • Curd 2 cups • Red chilli powder 1 tbsp • Coriander powder 4 tbsp • Turmeric powder ½ tsp • Cumin powder (jeera) 1 tsp • Lemon juice 1 tsp • Cumin seeds (Jeera) 1 tsp • Black peppercorns 3-4 nos. • Cinnamon stick 1 inch • Bay leaf 1-2 nos. • Cloves 4-5 nos. • Black cardamom 1 no. • Green Cardamom 3-4 nos. • Mace 1 no. • Nutmeg 1/4th (grated) • Green chillies 3-4 nos. (slit0 • Ginger garlic paste 2 tbsp • Hot water 750 ml • Saffron infused water 1 tbsp • Kewra water 1 tsp • Fresh garam masala 2 tsp Method: • Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown. • Spread fried onions on a paper towel. • Soak the cashew nuts in hot water for 10 minutes. • Grind the fried onions and keep aside. Also grind the soaked cashew to make fine cashew paste. • In a mixing bowl add mutton, ginger garlic paste, salt, curd, red chilly powder, coriander powder, turmeric powder, cumin powder and lemon juice, marinade the mutton well for minimum ½ an hour. • Heat the same ghee used for frying onions, add the whole spices, green chillies and ginger garlic paste, sauté for 2-3 minute. • Add the marinated mutton and cook on medium flame until ghee is released. • Add the freshly prepared crushed fried onions. • Add the cashew paste and cook for 8-10 minutes. • Add the hot water and salt, mix well. • Cover and cook on low medium flame for 1- 1.5 hours or until the mutton is cooked and tender. • Add the saffron infused water, kewda water and fresh garam masala. Mix well and Cover and cook further for 8-10 minutes on low flame. • Serve hot with roti or paratha or rice. Fresh garam masala Ingredients: • Cumin seeds (jeera) 1 tsp • Cloves 5-6 nos. • Mace (javitri) 1 no. • Nutmeg (jaiphal) ½ tsp • Black cardamom 1 no. • Green cardamom 2-3 nos. • Black peppercorns 1 tsp • Cinnamon stick 1 inch Method: • Grind all the whole spices into fine powder. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ'
Tags: Recipes , street food , Comfort food , Indian Cuisine , Your Food Lab , chef sanjyot keer
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