Pakistan – Shahi Degi Mutton Korma

by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is very famous and unique kind of dish made by mutton. In this dish any sort of meat is used like mutton, beef and chicken, even vegetables also used to make this unique aromatic korma. This dish is very popular on the special occasions like weddings, dinners, meet up and festivals. This dish as special effect like its aroma. The aroma of the dish is so palatable and delectable so that even no one of us can reject this sort of flavors.

ABOUT THE NAME

The name of the dish is came from 3 different words. First is ”SHAHI”, shahi is the word known as ROYALS in urdu. This is the dish of ROYALS because its invention came from the era of MUGHALS. The next word is ”DEGI”, now DEG is the word used for a huge cooking pot, used on the occasions. The use of DEG is on the occasion of huge gatherings, on wedding etc. The last word is ”KORMA”, it is actually a word used for curry/ gravy of any main ingredients like vegetables, mutton, beef and chicken.

Here is the picture of Deg:

VARIETIES OF KORMA

There are many varieties of the korma cooked now a days like:

• Chicken mughlai korma
• Shahi mutton korma
• Badami korma
• Khoya murgh korma
• White korma
• Degi beef korma
• Veg korma etc

HISTORY OF THE DISH

This dish is originated from the region of Indian subcontinent. Its came into existence from the Royal cooks, when they used to make this dish and loved by the king of that time. Mughals are the Royal king of the time, Indian sub continent and they loved this dish. The use of the dried fruits in the dish made for Royals are very common, so the royal cooks add humongous amount of almonds, walnuts and coconut in this dish.

PLACE OF ORIGIN

The place of origin of the dish is ”Indian Subcontinent”

CUISINE OF PAKISTAN

The cuisine of Pakistan is totally different from the different areas of Pakistan. Like in different parts of Pakistan, Punjab has its unique taste with the different use of spices from other regions, Sindhi, Baluchistan etc. This dish is from the Punjab and loved throughout the Pakistan, people from any region of Pakistan. This dish has same taste, method of cooking and aroma made from even different region of Pakistan.

TIME REQUIRED

• Preparation time : 20 minutes
• Cooking time : 40 minutes
• Total time : 1 hour

NUTRITIONAL ASPECTS

• Calories : 430
• Carbohydrates : 15 grams
• Fats : 33 grams
• Protein : 20 grams

SERVING WITH

This dish is served with the many different types of bread found in Pakistan like:

• Khameri roti
• Butter naan
• Garlic naan
• Sada naan
• Roghani nan
• Roghani roti
• Paratha etc

INGREDIENTS OF DISH

• Mutton : 1 kilogram
• Onions : 1/2 kilograms
• Tomatoes : 1/2 kilograms
• Garlic paste : 6 tbsp
• Ginger paste : 6 tbsp
• Green chilies paste : 6 tbsp
• Yogurt : 1 cup
• Cream : 1 cup
• Salt : 2 tbsp
• Red chili powder : 2 tbsp
• Turmeric powder : 1 tsp
• Cumin powder : 2 tbsp
• Coriander powder : 2 tbsp
• Kewra essence : 2 tbsp
• Oil : 1 cup
• Almonds : 3 tbsp
• coconut : 5 tbsp
• cashews : 4 tbsp

INGREDIENTS FOR GARNISHING

• Lemon : 2
• ginger sliced : 2 tbsp
• Green chilies : 3
• Green coriander : 2 tbsp
• Mint leaves : 2 tbsp

METHOD OF COOKING

• Take a cooking pot, add oil into it and fry the onions until golden brown. Now take half of the onions out of the cooking pot and set them aside.
• Now add ginger paste and garlic paste in the half of the onion batch in the cooking pot and fry.
• Add tomatoes into it with about 1 glass of water with all the dried spices and let them cook for 20 minutes on low heat.
• Now after that see if the water dried out and mixture is soft enough.
• Add the mutton into the mixture and fry for a bit time and than add yogurt with 2 glass of mutton stock into it and let it set for 20 minutes.
• Now after that mutton is tendered and soft with the gravy prepared, now add cream into the mixture to get the creamy texture.
• At the end, add all the dried fruits and garnish it .
• ENJOY !

CUISINE : PAKISTAN, ASIAN

COURSE : MAIN COURSE

SERVINGS : 4 TO PERSON