GOSHT SHAHI KORMA
600 gms mutton (boneless)
3 tbsp oil (tel)
1 tbsp garam masala whole
1 cup onions ( pyaj) (chopped)
1 tbsp ginger (adrak) garlic (lasan) paste
1 tbsp coriander powder (dhania powder)
1 1/2 tsp red chilli (lal mirch) powder
1/2 cup yogurt
1/2 cup fresh cream (malai) (malai)
1/4 cup cashewnut (kaju) paste
1 tsp garam masala powder
salt (namak) to taste
How to make gosht shahi korma:
Cut boneless lamb into one inch cubes. Wash nicely and keep aside.
Heat oil in a thick bottomed pan. Add whole garam masala. When it starts to crackle, add chopped onions and cook until light pink in colour.
Add ginger garlic paste and cook for one minute. Stir constantly as the paste may stick to the bottom of the pan.
Add lamb pieces and cook on a high heat for 3-4 minutes. Stir constantly.
Add coriander powder, red chilli powder and salt. Cook for another 2-3 minutes. Then add beaten yoghurt and water.
When it starts to boil, reduce the heat and cook till lamb pieces are tender.
Add cashew nut paste and garam masala powder. Cook for five more minutes on a medium heat. Finish with fresh cream.
Simmer for 10 minutes. Serve hot.