Shahi Mutton Korma

INGREDIENTS

Super exotic. Authentic Mughlai cuisine using minimal ingredients and NO TOMATOES.
1 kg mutton, cleaned3 tablespoons shan Korma masala½ teaspoon salt
1 cup solid ghee (Clarified butter) 3 medium onions, sliced1 tablespoon freshly minced garlic1 tablespoon freshly minced ginger, or little more if desired3 green chillies, sliced

1 tin coconut cream1-2 cups waterA splash of white vinegar½ teaspoon salt, or to taste
1 fistful cleaned, chopped dhania (coriander)Lemon wedges

METHOD

Marinate the meat in the masala and salt for a few hours.
Heat up ghee (Clarified butter) in a large pot on medium. Fry the onions until almost golden. Now add the ginger, garlic and chillies. Take the onions to a lovely golden brown. Then, remove them from the pot using a slotted spoon into a blender jug. Add the coconut cream, water, vinegar and salt and liquidise. Set aside until needed.
Increase the heat to high and then add your mutton. Cook until the colour of the meat changes. You can now add a cup of water to deglaze.Lower heat and add in the liquidised mixture.
Allow to simmer on lowest possible heat until well blended and meat is tender. (That will take a few hours.) Taste and adjust salt if necessary.
Garnish with the fresh dhania (coriander) and plate with lemon wedges. Serve with garlic pita🔥

INFO & TIPS

The Shan masala is very elachi-forward so keep that in mind if that's not to your taste.
This was easy and delicious!

POSTED ON

03 Jul 2024

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