Every time I make Shahi Mutton Korma, I relish the blend of tender mutton simmered with thinly sliced onions, ginger garlic paste, and rich yogurt. A hint of almond paste and saffron mingles with aromatic spices to create an authentic Korma Recipe that adds a delightful touch of elegance to your meal.

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I’ve always been excited to try recipes that bring a dash of royalty into my kitchen. My Shahi Mutton Korma is one of those dishes that promises a burst of flavors with every bite.

I start with 1 kg mutton cut into pieces, searing them with 3 medium onions that add that perfect sweetness as they caramelize. I mix in 2 tbsp ginger garlic paste for that punch of aroma, along with 1 cup of whisked plain yogurt and 1/2 cup heavy cream to create a creamy sauce.

I also use a 1/4 cup almond paste to bring in a nutty depth and 1/4 cup ghee to fry the spices lightly. A few bay leaves along with a cinnamon stick, some green cardamom, cloves and black cardamom take the dish to another level.

The final touch is a pinch of saffron soaked in warm milk that really makes the dish unique. Give it a try if you’re in the mood for something different!

Why I Like this Recipe

I really enjoy this recipe because first, the way the spices – like bay leaves, cinnamon, and cardamom – fill my kitchen with an amazing aroma that always makes me smile.

I also love how the creamy mix of yogurt, heavy cream, and nut paste creates a sauce thats super smooth and rich, even if sometimes I end up spilling a bit of the cream.

Another reason I like it is that the mutton turns out so tender and flavorful after all that simmering, making every bite feel like a little taste of home.

Finally, making this dish always reminds me of fun family gatherings and special moments, which makes cooking it even more enjoyable for me.

Ingredients

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Mutton: Loaded with protein and essential nutrients but sometimes a bit fatty for some palates.
Ginger garlic paste: Provides a punch of zest and helps with digestion and flavor building.
Yogurt: Offers a tangy taste and creamy texture along with some healthy probiotics.
Heavy cream: Adds an indulgent richness and smooth mouthfeel however increases the calorie count.
Almond paste: Gives a nutty, slightly sweet depth while contributing healthy fats to the dish.
Saffron: Brings an exotic aroma and hint of sweetness that elevates the overall flavor.

Ingredient Quantities

1 kg mutton, cut into pieces

3 medium onions, thinly sliced

2 tbsp ginger garlic paste

1 cup plain yogurt, whisked

1/2 cup heavy cream

1/4 cup almond paste (or ground cashews)

1/4 cup ghee or oil

2 bay leaves

1 cinnamon stick (about 1 inch long)

4 green cardamom pods

4 cloves

1 black cardamom

1 tsp red chili powder

1/2 tsp turmeric powder

1 tbsp coriander powder

1/2 tsp garam masala

A pinch of saffron strands soaked in 2 tbsp warm milk

Salt to taste

How to Make this

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1. Heat the ghee or oil in a deep pan and add the bay leaves, cinnamon stick, green cardamom pods, cloves, and black cardamom. Fry them until you smell their aroma.

2. Toss in the sliced onions and sauté them until they turn soft and light brown.

3. Mix in the ginger garlic paste and cook it for about a minute until the raw smell almost disappears.

4. Add all your mutton pieces and stir them well until they get a slight brown color on each side.

5. Sprinkle in red chili powder, turmeric powder, and coriander powder. Stir them in so every piece is coated with the spices.

6. Slowly pour in the whisked yogurt, stirring constantly so the yogurt doesn’t curdle.

7. Let the mutton simmer on medium heat for about 20 to 30 minutes, stirring once in a while so nothing sticks.

8. Stir in the almond paste (or ground cashews) and heavy cream, then continue to cook for another 10 minutes until the meat is tender.

9. Now add the saffron soaked in warm milk and then sprinkle a pinch of garam masala with salt to taste. Stir thoroughly so all the flavors mix well.

10. Cover the pan and reduce the heat to low, letting it simmer for another 10 minutes before serving hot. Enjoy your Shahi Mutton Korma!

Equipment Needed

1. A deep pan or large heavy-bottomed pot to cook everything in
2. A wooden spoon or spatula for stirring and mixing the spices with the mutton
3. A whisk to beat the yogurt so it mixes smoothly without curdling
4. A bowl for whisking the yogurt and maybe for preparing other ingredients
5. A sharp knife to slice onions and cut any other ingredients if needed
6. A chopping board to safely cut and prep your veggies and spices
7. Measuring cups and spoons to get the spice quantities and liquids just right

FAQ

Can I marinate the mutton ahead of time?

Yeah, you can marinate the mutton with some yogurt and a little salt for a few hours or overnight to help tenderize it and add more flavor.

Is heavy cream necessary or can I replace it?

You can sub heavy cream with cashew cream or even full fat coconut milk if you want a different twist, but heavy cream gives a rich taste.

What can i serve with Shahi Mutton Korma?

This dish goes great with steamed basmati rice, naan, or even some parathas. Pick your fav and enjoy!

How do i make sure the gravy is thick and creamy?

Make sure you whisk the yogurt well and add the almond paste slowly. Simmering on a low flame helps in thickening it too.

How long should I cook the mutton for best results?

You want to cook it on low heat for about 1.5 to 2 hours, stir it occasionally so the spices blend well without burning.

Shahi Mutton Korma Recipe Substitutions and Variations

Instead of heavy cream you can use full fat coconut milk to add a subtle tropical flavor
If you dont have almond paste you can simply use ground cashews which gives a similar nutty richness
When bay leaves are out of stock try using dried curry leaves to bring in some extra aroma
If red chili powder feels to intense switch to paprika to get the color without too much heat
In place of ghee any good quality vegetable oil can be used though it does change the taste a bit

Pro Tips

1. Try not to rush the frying of the whole spices in the oil. You only wanna fry them till you can smell their good aroma, but if they burn, it might give your dish a bitter taste.
2. When you add the yogurt, do it slowly and keep the heat low so it doesnt curdle. This really helps to keep the sauce smooth and keeps that tangy flavor just right.
3. Let the mutton simmer gently with the lid on once any heavy cream or almond paste is added. That slow cook makes the meat much more tender and full of flavor.
4. Make sure to taste and adjust the spices as you go. It’s easy to end up with too much heat or too little salt, so a quick taste before adding the final ingredients can really save the dish.