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

Ingredients:
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

Method:
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