Shahi Korma | शाही कोरमा | Mutton Korma | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

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


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


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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Shahi Korma | शाही कोरमा | Mutton Korma | Khazana of | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


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  3. बकवास ! गंदगी बना के रख दी …. छी ……

  4. I used to make this for a long time. Instead of cashew paste we use coconut milk. Thanks

  5. Absolutely delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻

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