AWADHI MUTTON KORAMA

DESCRIPTION

Authentic Mutton Korma – a traditional Awadhi Recipe of meat in Lucknowi style. It is a fragrant royal (shahi) preparation of slow cooked lamb/goat meat along with brown onion, nuts and spices paste, saffron and screwpine or kewda.

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INGREDIENTS

To Make Mutton Korma We Need:

• 1.5 kgs, goat meat (mutton on bone) cut in pieces.
• 4 large onions, finely Sliced or 3/4 cup of brown fried onions
• 400 gms, yogurt, whisked well
• 1 tablespoon, coriander powder
• 4 tablespoons of ginger-garlic paste
• 1 tablespoon, Kashmiri red chili powder
• Few drops of Kewda essence
• A pinch of saffron soaked in 3 tablespoons of warm milk
• 1/4 teaspoon, nutmeg powder
• 1/4 teaspoon mace powder
• 5 tablespoons, oil
• 6 tablespoons, ghee

Whole Spices To Dry Roast:

• 1&1/2 inch cinnamon stick
• 6-7 green cardamom
• 7-8 cloves
• 8 black peppercorn
• 1 teaspoon, poppy seeds
• 10-12, cashew nuts
• 2 black cardamom

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INSTRUCTIONS

To Prepare Mutton Korma (Gosht Korma)

1. To begin with, for awadhi mutton korma recipe, soak saffron in 2-3 tablespoons of milk and keep it aside.
2. Now, dry roast the ingredients and set it aside until we make brown onions. If you have brown onions stored in your freezer beforehand, the way i keep always, then skip the frying onion part and go ahead with blending it dry roasted ingredients.
3. Then, in a pressure cooker, heat ghee and oil. Then, add finely sliced onion
4. Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
5. Take the onions out onto a plate.
6. Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions. Now, blend it to make a smooth paste. Set it aside..

How To Make Mutton Korma Recipe:

1.  Now, heat remaining ghee-oil mixture, add mutton pieces and fry until they sear to nice golden brown. Once done, take the mutton pieces out and reserve.
2. Now, add ginger garlic paste in the same oil-ghee mixture and fry well for 2-3 minutes.
3. Then ground masala-onion paste, coriander powder and red chili powder, mix well.
4. Add whisked yogurt and stir until well blended.
5. Cook for 3-4 minutes or until oil starts oozing out.
6. Then add fried mutton pieces, salt and little water. Cover and pressure cook until mutton is just tender. Then, add saffron milk, kewda essence and mix. Adjust the consistency of korma only if you need to increase the gravy and check for salt.
7. Lastly, sprinkle Mace and nutmeg powder, and give a gentle mix. Fragrant delicious Lucknow Gosht Korma is ready to serve. Finally, garnish with some coriander leaves (optional) and serve hot with Nan/sheermal/paratha or Pulao of your choice.