Indian
Indian - Regional Mains
Shahi Korma
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 700g mutton shoulder, cubed
- • 4 tbsp ghee
- • 3 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 1 cup yogurt, whisked
- • 20 cashews, soaked in warm water
- • 1 tsp Kashmiri chili powder
- • 1/2 tsp garam masala
- • 1/2 cup double cream
Preparation Steps
1
Phase 1
Coat the mutton in half the yogurt with the ginger-garlic paste and chili powder; rest 1 hour.
2
Phase 2
Crisp the onions in half the ghee until deep golden; drain and crush half into a paste.
3
Phase 3
Brown the mutton in the remaining ghee, then stir in the crushed onions.
4
Phase 4
Blend the soaked cashews to a smooth paste; add to the pan with the remaining yogurt and 1 cup hot water, then cover and cook 90 minutes until tender.
5
Phase 5
Stir in the cream and garam masala; simmer 5 minutes and serve with naan.