One by one, the cashew paste and after that the cream add to the richness of this Mughlai tender lamb curry preparation.
600 grams boneless mutton, cut into 1 inch cubes
3-4 tablespoons ghee
5 green cardamoms
1 inch cinnamon stick
1/2 mace blade
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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