Tuesday, February 22, 2011

Shahi Mutton Korma

Cooking goat meat is always a special occasion for me as it does not happen very often the reason being -There are not enough Indian grocery stores in the vicinity and the ones that do carry goat meat are not selling it fresh,they actually buy it from New Jersey and freeze it,which does not always taste as good as the fresh cut. Mahir was in New Jersey a few weeks back and volunteered to stop by at a good halal shop . I was looking to try some new recipes and after browsing through a ton of recipes,I liked this one ,for its simplicity and the very few ingredients the recipe called for-I was surprised to read the recipe did not call for tomato's and my favorite part was-there was not too much of slow cooking the onions. The meat is first marinated in yogurt along with dry spices and cooked in almond paste and finished with fresh cream and kewra water...mm..mmm this dish tastes creamy and so delicious and the after notes of kewra will not want you to stop....you will ask for second and third helpings. Trust me-This is a must make recipe !!!

Preparation Time: 2 1/2 hours including 2 hours marination Time 
serves: 4

Goat Meat: 1 pound
Almond: 3 tbsp paste ( take the almonds use the blanching method and remove the skins and grind them to a fine paste)
Coriander seeds roasted & ground: 2 tbsp
Onions: 1 big thinly sliced
Olive oil: 4 tbsp
Ginger paste: 1tbsp
Garlic: 1 tbsp
Turmeric: tip of a tsp
Paprika: 1 tsp or to your taste
garam Masala: tip of the tsp
Salt: to your taste
Kewra water: 3 -4 drops
fresh cream: 1/2 cup
Yogurt: 1/2 cup

Take the goat meat and in a bowl beat yogurt along with salt,half of ginger & garlic paste,turmeric & coriander powder (fresh roasted & ground) paprika & almond paste and leave the meat in this marination for 2 hours.

Meanwhile take a pressure cooker and heat 4 tbsp oil,when the oil turns hot add the thinly sliced onions and saute them till they turn pinkish brownish. Now add the remaining ginger garlic paste to this and saute it for 3 -4 minutes.

Now add marinated mutton in the onions  and fry the meat for 4-5 minutes on medium flame.

Add 1/2 a cup of hot water to this and pressure cook the meat on high flame first and then reduce the flame to slow and cook for 15 minutes or until the meat is tender. remove the lid.

The meat should be tender & the gravy should be thick and creamy,if there is too much liquid,cook on high flame and allow the gravy to become thick.

Now add the fresh cream,and add the kewra drops and sprinkle garam masala,enjoy this with naans or tandoori roti's



  1. Slurp, fingerlicking korma...truly inviting and tempting..

  2. Delicious and rich mutton korma,creamy gravy is truly tempting..recipe sounds great,what is kewra water?
    Will surely try this,bookmarked.

  3. Very very tempting korma !!Love the color !!

  4. WOW, this is great..I'm bookmarking! Btw, thanks for your lovely comment @ my blog..appreciated!

  5. you've put me in a tight. i was thinking of lal maas. and reading this i know this is a winner. which one do i try and today i need to cook....lemme think. thanks for sharing!!

  6. Korma looks so creamy, rich and delicious.Kewra water is new to me.What does it taste like?

  7. its just amazing though i cant taste it but looking grt

  8. wowww... this is awesome.. this looks like the same i used to have from Tareef hotel, pune

  9. just like the one i have from my fav hotel in Pune, Tareef.. awesome yaar

  10. Same here, its hard to find fresh/halal meat:(

    I agree, slow cooking imparts lots of flavor...this shahi korma looks stunningly delicious.

    Kavita, Nathan's book is really too expensive. Maybe you may like to read Harold McGee's book 'The Science of Cooking', its bit dry...no single recipe, yet worth coz' he speaks volumes of nearly everything in our kitchen!

  11. Delicious and tempting dish! Love the addition of cream in them....

  12. A perfect better-than-any-restaurant, creamy & delicious gravy!!
    Prathima Rao
    Prats Corner

  13. oh My!!! i want it right now...so yumm!!

  14. I always prefer goat meat over lamb... because of the tenderness and more bones :). I have a good Halal place in Edison and their meat is the best. I love this recipe; roasted coriander seeds add the wonderful flavor to the dish. I am so taken by the picks.. Cannot wait to try it out!!!!

  15. i made this! i'm glad i chose this over lal maas (the badam paste bribed me into it). an instant hit with hubb and lil girl. i'm yet to add the malai and kewra tomorrow but quarter over already!!!!!!!!!!!!!!!!!!

  16. Nice mutton dish...We too faced similar prob in USA...halal meat is the best to cook...

  17. First visit here...kurma looks delicious. Nice blog.

  18. First time here, lovely collections and this kurma looks tempting! Happy to folow you

  19. Hi Miss Poem...seeing the recent posts i know you have been well and happy... You look graet in those B'day pics and the recipes are all stunning. The ciabatta sandwich is looking so tempting.

    This mutton korma looks too good too...

  20. same pinch...even i have posted a korma dish but with prawns.
    ur korma looks mouthwatering!

  21. I've not tried making korma from scratch before but this looks good... :)


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