Mughlai Shahi Mutton Korma
A majestic royal Mughlai mutton curry slow-cooked with a rich paste of fried onions, melon seeds, yogurt, and whole spices.
Step-by-Step Instructions
Slice and deep-fry onions in ghee until deep golden brown, then blend with cashews into a smooth paste.
Heat ghee in a heavy pot or pressure cooker, add mutton pieces, ginger paste, and garlic paste; sauté for 10 minutes.
Whisk yogurt with garam masala and salt, then stir into the searing meat along with the fried onion-cashew paste.
Add water, cover tightly, and pressure cook for 6 whistles until mutton is exceptionally tender.
Simmer uncovered for 5 minutes to thicken gravy and serve hot with sheermal or naan.
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