Shahi Lamb Korma Delicious Easy Indian Goat Meat Recipe

Shahi Lamb korma or korma recipe with Indian goat meat(Mutton) is actually an Indian recipe. This recipe is popular in India as well as outside of the country. It’s a curry type dish which is a non-spicy curry. In India, everyone makes this dish in their own way, so I made this recipe in my own way. And This dish is popular among the westerners also who love to eat Indian non-spicy meat curry a much. This Shahi or Royal Dish is not only looked good believe me it tastes equally good.

Usually “KORMA OR QORMA “dish made with lamb or Indian goat or with Chicken. “Shahi” word came from Mughal food cooking style and The word meaning is “ROYAL“. This dish is not so much spicy as another Indian curry. And the real differences with other Indian curry dish is this curry dish never looks Red or yellowish in color. Authentic “shahi lamb Korma” dish always looks white in color. But Before jump on the recipe, you should know some facts about the dish and Its History.

What is “Korma” and Story behind the mane ‘Korma’ or ‘qorma’?

The word “KORMA” comes from the Urdu word “Qorma”.So many people call the dish sometime korma or many times Qorma. But both are the same. Actually, this dish name is not Korma. The cooking technique of the dish called korma. That means if someone makes any vegetable dish with the same cooking technique It would be also called Korma at the end. A dish cooking with both process at the same time(Dry or wet) is called Korma or Qorma. This cooking technics also popular among Parisian as ‘GORMEH’.

‘Why The dish Call “Shahi” or Royal?

This Korma dish is invented by the Mughal cooks In the early 16  centuries. Indian cow milk and milk products like cream and ghee or clarified butter were very popular and easily available at that time like nowadays. And as we all know Mughal Sultans o Kings were love to eat non-veg foods most with rich Indian spices. But It’s believed that one day a Sultan of Mughal empire called his all Roayl cooks and give them the challenge to cook a special, mild but Instance flavor dish with the help of Indian Cow milk products combination with meats or vegetables. All the cooks accept the challenge and all of them cooked the different dish with both milk products but one of them made a  delicious Indian goat meat curry in a creamy white sauce. And he Invents the “Korma” cooking technics to make a very tender creamy meat dish. But It never came to know who was the man invented the Korma cooking technic actually. Therefore we can say The cooking technique was Invented accidentally by a Royal cook.

When the Sultan tried the dish He pleased by the flavors and he Rewarded the cook with lots of Jewels and Gold coins. And Appointed Him as a Chief Royal Cook or Shahi ‘KANSAMA’. From that time The dish become Popular as Shahi or Royal Korma. Nowadays the technique is more or less the same as before and nothing changes much by the theory of Historians. Hence Indians are making this old epic recipe till dates with its real technique.

Why am I making the Royal Dish?

I really like the flavor of the dish. I tried the dish many times in so many Indian Mughal food restaurants. But I didn’t know how to cook it. I was just pass out from the college and was learning cooking from my mother. I followed many recipes I found on google. The google searches for any recipes wasn’t popular at that time in India. I Cooked almost the same shahi Mutton korma dish I found in web or any cooking magazines with the help of my mother. All tastes good after cooking but the restaurant style Mughal food or Shahi Korma looks and flavors were missing.

At the end of 2008, One day I bought some pakoras from a street food snack vendor. And he packed me the pakoras in an old newspaper of 2005. There was an article about this shahi mutton korma. I decided to try the recipe on a Sunday and I cooked the recipe for my parents and cousins. They told me it just tastes like what we get in the restaurants. And that’s how I know the recipe and now cooking the same dish for my hubby and kid. They just like others did. Hope This Royal Mughal Lamb/Mutton korma Recie will inspire you to cook this flavourful non-spicy recipe in your kitchen on a Sunday lunch or dinner.

If You have any Recipe Request Or any suggestion Please let me know in the comment box. 

Shahi Lamb Korma Delicious Easy Indian Goat Meat Recipe

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Shahi Lamb Korma is a very delicious Indian recipe it is a curry dish which has mild spicy flavor. It is easy to make and flavourful.

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Servings	Prep Time	Cook Time
2People	10Minutes	30Minutes

Servings	Prep Time
2People	10Minutes

Cook Time

30Minutes

• Course Dinner, Lunch, Main Dish, Side Dish
• Cuisine Indian

Ingredients

• 500 gram Lamb/Mutton
• 2 Medium boiled And smashed White Onions
• 1 Tsp Ginger Chopped
• 1 Tsp Garlic Chopped
• 4 Tbsp smoothly beaten yogurt
• 1 Piece Deseeded green chilli chopped
• 1 Tsp cumin powder
• 1 Tsp coriander powder
• 2 Tbsp Fresh cream
• 1 Tsp cashew nut and peeled almonds Paste
• 1 tsp kewra water
• 1 Big Bay Leave
• 4 Pod Green Cardamom
• 2 Pieces Cloves
• 1 Stick cinnamon
• 1 tsp Garam masala powder
• 2 Tbsp Ghee or clarified butter
• 1 Tsp White Oil
• 1 Tsp Salt Or salt as per your taste.
• 1 Pinch Sugar
• 1 Tsp fried caramelised onion

Servings: People

Units:MetricUS Imperial

Ingredients 500 gram Lamb/Mutton 2 Medium boiled And smashed White Onions 1 Tsp Ginger Chopped 1 Tsp Garlic Chopped 4 Tbsp smoothly beaten yogurt 1 Piece Deseeded green chilli chopped 1 Tsp cumin powder 1 Tsp coriander powder 2 Tbsp Fresh cream 1 Tsp cashew nut and peeled almonds Paste 1 tsp kewra water 1 Big Bay Leave 4 Pod Green Cardamom 2 Pieces Cloves 1 Stick cinnamon 1 tsp Garam masala powder 2 Tbsp Ghee or clarified butter 1 Tsp White Oil 1 Tsp Salt Or salt as per your taste. 1 Pinch Sugar 1 Tsp fried caramelised onion Servings: People Units:MetricUS Imperial

Course Dinner, Lunch, Main Dish, Side Dish Cuisine Indian

Instructions

1. Put a wok/kadai on gas flame…
2. Now add oil and ghee to the hot wok/kadai.
3. Add the lamb first and sauté well on high flame for 2 minutes to sear the juices of the lamb. After frying all the pieces take out from the pan and keep in a separate bowl.
4. Now put all whole spices into the same wok or kadai and fry just for 1 minutes but remember gas flame should be slow at this time.
5. Now add boiled and smashed White Onions, Ginger Chopped and Garlic chopped, Deseeded green chilli chopped, cumin powder, coriander powder and The Lamb.
6. Mix all the things very well then cover the wok or kadai with a lid and cook for 10 minutes.
7. After 10 minutes add yogurt, powdered garam masala into the wok, mix all the spices with lamb.
8. Then cover the wok with a lid and cook the lamb for another 5 minutes.
9. Now after 5 minutes add cashew nut and peeled almonds Paste to the curry and cook for more 5 minutes.
10. Now lamb is perfectly cooked add fresh cream, kewra water and soaked saffron in warm water, Mix all the ingredients with lamb and turn off the gas.
11. Shahi lamb/Mutton korma is ready to serve.

Decorate this dish with fried caramelised onion.

1. Serve this Dish with Garlic Nun or Roomali Roti or Chapatti or with pulav Rice or even plain white Rice.

Note

Garam masala powder for this curry-Take 1/4 Tsp. Cinnamon powder, Green cardamom powder 1/4Tesp, Clove Powder 1/4 Tsp. and 1/4 Tsp. Nutmeg powder and mace powder mix well all.

Now Garam Masala Powder is ready for use.

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