Make hotel-like perfect Shahi Mutton Korma easily at home, know the step-by-step recipe.

Mutton Korma is a staple of Indian and especially Mughlai cuisine, known for its thick, aromatic and creamy gravy. Mutton cooked on low flame for a long time absorbs the full flavor of the spices, making every piece soft and juicy. Just seeing its color and texture makes the mouth water.

The perfect mutton korma starts with fresh and good quality mutton. Along with this, curd, cashew or almond paste, onion, ginger-garlic and whole spices make this dish special. When whole spices are roasted by heating ghee or oil in a pan or heavy bottomed pan, the entire kitchen is filled with aroma.

Now comes the turn of frying the thinly sliced ​​onions until golden, which adds depth and mild sweetness to the gravy of the korma. After this, ginger-garlic paste is added and cooked thoroughly, so that its rawness goes away. This combination of spices creates a strong base for mutton korma, which is its real identity.

When the spices start releasing oil, then add curd and cashew or almond paste on low flame and stir continuously. This step is very important because this is where the creamy and rich gravy of Korma is made. After this, by adding mutton and frying it well, the flavor gets absorbed into the meat, which further enhances the taste of Korma.

Mutton Korma is cooked on low flame for a long time, so that the mutton gets completely cooked and the gravy becomes thick. It is important to keep stirring occasionally and add water as per requirement. Finally, adding garam masala and kewra water or rose water further enhances its royal taste and aroma.

The prepared mutton korma is served hot garnished with green coriander, fried onions and sometimes saffron. Its taste doubles when served with naan, sheermal, tandoori roti or plain rice. Its thick gravy, soft mutton and the aroma of spices make it a perfect royal dish.