One by one, the cashew paste and after that the cream add to the richness of this Mughlai tender lamb curry preparation.

SHAHI KORMA

Active ingredients

600 grams boneless mutton, cut into 1 inch cubes
3-4 tablespoons ghee
5 green cardamoms
1 inch cinnamon stick
1/2 mace blade
4 cloves
3 medium onions, sliced
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2 teaspoons red chilli powder
Salt to taste
1/2 cup yogurt, whisked
1/4 cup cashew nut paste
1 teaspoon garam masala powder
1/2 cup fresh cream
Fresh coriander sprig for garnish
Paranthe to serve

Technique

1. Heat ghee in a non-stick pan, add green cardamoms, cinnamon, mace and cloves and sauté till aromatic. Add onions and sauté till light brown.
2. Add ginger-garlic paste and prepare for one minute stirring continuously to prevent the masala from staying with the bottom of the pan.
3. Add mutton cubes and prepare on a high heat for 3-4 minutes, stirring continuously.
4. Add coriander powder, red chilli powder and salt. Cook for another 2-3 minutes.
5. Stir in the yogurt and cook for 1-2 minutes. Add 2 cups water.
6. When the mixture comes to a boil, minimize the heat, cover and cook for 40-45 minutes or till the mutton is prepared and tender.
7. Add cashew nut paste and garam masala powder. Prepare for 5 more minutes on medium heat.
8. Include fresh cream, mix and simmer for 5-6 minutes.
9. Transfer the gravy into a serving bowl, garnish with coriander sprigs and serve hot with paranthe.

Chef's tip: You may garnish Shahi Korma with raisins and almonds and cashewnuts to make it extra abundant.

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