Shahjahani Korma Recipe by Sara Riaz

Tasty and easy to make Shahjahani korma recipe, excellent for chilly weather. Eating this korma with naan or sheermal will make it extra delicious. This korma recipe created by the Late Chef Sara Riaz.

Shahjahani Korma Recipe

Ingredients:

1. Boiled mutton – 1 kg
2. Oil – 1 cup
3. Cloves – 6
4. Cumin seeds – 1 tsp
5. Green cardamoms – 6
6. Black pepper – 6
7. Cinnamon stick – 1
8. Big cardamom – 1
9. Yogurt – 1 1/2 cup
10. Ginger garlic paste – 1 tbsp
11. Degi red chilli – 2 tsp
12. Coriander powder 1 tbsp
13. Salt – 1 1/2 tsp
14. Turmeric powder – 1/4 tsp
15. Garam masala powder – 1 tsp
16. Onion – 1 big size
17. Ground almonds – 20
18. Ginger flakes – 2 tbsp
19. Nutmeg powder – 1/4 tsp
20. Mace powder – 1/4 tsp
21. Kewra – 1/2 tbsp

Method:

• Take a pan, heat up oil and fry onion until golden brwon and take it out.
• Then in same oil add whole garam masala, fry for 1 sec.
• Then add ginger garlic paste, spice mixed yogurt, fried crushed onion and boiled mutton, mix and fry well.
• When it’s fried well, add almond paste, 1 tbsp ginger flakes, garam masala powder, nutmeg powder, mace powder and kewra water, mix cover and cook on dum for 5 minutes.
• Garnish with chopped almonds and ginger flakes.
• Serve with naan or sheermal.