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Shahi Korma

Korma is a mild, creamy curry thickened with ground nuts and with origins in the Mughlai cuisine of the 16th century. Sahi korma is typically made with mutton or lamb.

It is a rich and spicy meat curry. It’s a delicious non-vegetarian dish and is popularly prepared on the occasion of Eid ul Fitr.


¼ toasted cashews (crushed)

1 tbsp Cumin Seeds

4 tbsp Coriander Seeds

1-2 tsp Cayenne Pepper

1 tsp Saffron Threads

3 tbsp Hot Milk

6 tbsp Ghee or Clarified Butter

2 middle-sized Onions, chopped

5 Black Cardamom pods/ Cinnamon sticks

1 ¼ cup heavy cream

Salt and pepper (to taste)

2 tsp garam masala

1 cup yogurt

1 tbsp rose Water (heavy)

2 lb Boneless Lamb (cut into-1/2-inch cubes)

1/4 cup Blanched Almond


Place the nuts, garlic, ginger and water into a food processor or blender and process to a puree. Remove the puree to a large bowl, add yogurt and stir the lamb and marinate for overnight. It will be more delicious if you marinate it in refrigerate.

Grind the cumin and coriander seeds in a blender; combine with the red pepper .Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan.

Add the whole cloves, cinnamon and cardamom and toast in the hot oil for about 30 seconds, taking care not to burn. Add the onions and sauté until cooked down and just starting to brown, 4-5 minutes.

Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.

Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.

Stir in the meat and its marinade and sauté for 5-7 minutes until browned and the liquid has reduced.

Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.

Stir the meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, add little water.

Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. Add salt and pepper. Bring to a boil, and then reduce heat to low.

Pour in the cream, add Stir the cream and cook until the sauce is thick. Stir in the saffron , rose water and heat thoroughly.  It will make nice gravy.

After that sprinkle garam masala on top of the gravy and then serve hot with naan.

Garnish some coriander leaf.

Remember do not add extra water because it made in low flame coated in spice

Add cream after the gas is off or in low heat.

Happy Eid to all my Muslim brothers and sisters, I wish Successes and happiness’s to you and your family, Ameen .Keep reading.

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