Name: Shahi Gosht Darbari/Shahi Mutton Korma recipe by Tulika Biswas at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: I kg of fresh mutton.; 2 big chopped onions.; 1 big onion made into paste.; 8 cloves of garlic and 2tablespoon of garlic paste.; 10 green chillis chopped.; 7-8 peppercorns and 1 teaspoon of pepper powder.; 2 tablespoon of corriander powder.; Whole garam masala.; Ginger chopped about 2 inch.; Ginger paste about 2tablespoon.; 1/2 cup of yogurt whisked with 1 teaspoon of wheat flour.; 1/2 cup of white oil.; 1/2 cup of Olive oil.; 1 tablespoon of ghee.; 1/2 cup of fresh full fat cream.; 1 tablespoon of dry kasuri methi.; 5 cashew nuts made into a paste.; Salt to taste.

ABOUT Shahi Gosht Darbari/Shahi Mutton Korma RECIPE

Living in UAE for 11 years now I have learnt lot of Iftar and Eid recipes. Its mixed cultural food habits here and hence I have tried to cook mutton in lot many different ways. This is a typical Eid recipe over here and this dish is famous among the Arabs too as its less spicy. I have given this recipe my own thought name but its a type of Korma too.

Ingredients Serving: 5

I kg of fresh mutton.
2 big chopped onions.
1 big onion made into paste.
8 cloves of garlic and 2tablespoon of garlic paste.
10 green chillis chopped.
7-8 peppercorns and 1 teaspoon of pepper powder.
2 tablespoon of corriander powder.
Whole garam masala.
Ginger chopped about 2 inch.
Ginger paste about 2tablespoon.
1/2 cup of yogurt whisked with 1 teaspoon of wheat flour.
1/2 cup of white oil.
1/2 cup of Olive oil.
1 tablespoon of ghee.
1/2 cup of fresh full fat cream.
1 tablespoon of dry kasuri methi.
5 cashew nuts made into a paste.
Salt to taste.

Instructions

Boil the mutton to half cooked in a pressure cooker.
Boil the mutton with chopped onion, chopped green chilli, ginger and garlic.
Add salt to the boiled mutton.
Take a big pan and heat oil and ghee together.
Add whole garam Masala and wait for the aroma to come.
Then add the ginger garlic paste and onion paste.
Cook all of them in medium heat and stir at equal intervals.
Put the mutton pieces without the mutton stock and cook with the Masala until oil separates from the Masala.
Add corriander powder and stir for 5 more mins.
Now put the stock and cover the lid and let it cook until the mutton is tender.
Then add the whisked yougurt with wheat flour and stir it slowly in low flame till 5 mins.
Add whole green chilli and fresh cream.
Stir it well and then put Olive oil and fry fenugreek or kasuri methi.
Keep it in low flame and add the cashew paste.
Serve it with parantha or tandoori roti.

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