Shahi Mutton Korma

Boneless lamb cooked in cashewnut- curd gravy

Ingredients

1 1/4 LB OR 600 GMS of Boneless lamb, washed & cut into cubes

3 tbsp. Oil

1 tbsp. Whole Garam masala

1 cup Chopped onions

1 tbsp. each of Ginger-Garlic paste

1 tbsp. Coriander powder

1 1/4 tsp. Red chili powder

1/2 cup of beaten Curd/Yogurt

1/2 cup of Cashewnut paste

1 tbsp. Garam Masala powder

1/2 cup of Fresh cream

Salt according to taste

Serve with

        Naan Or parathas.

Method

1.Heat oil in a pan, add in the whole garam masala, when it starts to crackle, add chopped onions and cook until light pink in color.
2.Add Ginger Garlic paste and cook for one minute. Keep stirring constantly as the paste may stick to the bottom of the pan.
3.Add the lamb pieces and cook on a high flame for 5 minutes. Keep stirring .
4. Add coriander powder, red chili powder and salt. Cook for another 5 minutes. Then add beaten Curd/Yogurt and water. When it starts to boil, reduce the flame and cook till lamb pieces are tender.
5.Add cashew nut paste and garam masala powder. Cook for 5 more minutes on a medium flame. Simmer for 10 -15 minutes. Serve hot with a swirl of fresh cream on the top.