Korma can be made with both vegetable and meat and should have a thick gravy that consists of yogurt or cream and flavoured with lot of spices. Awadhi Gosht Korma is a traditional dish and can be made with both mutton and lamb. Infact, the same preparation can also made with chicken as well. Rich in flavour, creamy in taste, yet light on stomach, this dish is a traditional Lucknowi dish and is relatively easy to make.
My family loves mutton and so, when it was Mr. Husband’s birthday last Monday, I decided to make something unique for him with mutton. Though what we bought finally is not mutton, but lamb. This made the dish more delectable because of the tenderness of the meat.
Being Bengalis, we prefer rice over everything else and so I served the dish with Pulao. You can also serve it with naan/kulcha/roti/phulka. For perfect Mutton Korma your birista (fried onion) should be perfect first. Birista is one of the main ingredients in this dish and should be neither soggy nor over-fried. I have used pressure cooker to make this korma, you can also use a wok, although, the cooking time will vary. With that said, let me explain how I made my Awadhi Gosht Korma to you all.
- 500 gm mutton/lamb (curry cut, with bone)
- 2 large onion, finely chopped
- 3 green chilli, roughly chopped
- 8 garlic clove
- 1 ginger (1 inch)
- 5 almond, soaked and peeled
- 1/2 tea-spoon red chilli powder
- 2 tea-spoon kashmiri red chilli powder
- 1 tea-spoon coriander powder
- 3/4 cup yogurt, whisked
- 3 tables-spoon cooking oil
- 5 table-spoon ghee (2 + 3)
- 1/2 tea-spoon kewra water
- 1 pinch saffron soaked in 2 table-spoon warm milk
- 1.5 cup warm water
- salt, according to taste
Ingredients for Dry Roast:
- 5 cashew nut
- 1 tea-spoon poppy seed
- 1 tea-spoon cumin seed
- 1 cinnamon stick (1 inch)
- 1 black cardamom
- 4 green cardamom
- 5 clove
- 1/2 mace
- Dry roast all the ingredients mentioned in Ingredients for Dry Roast section and let them cool down completely. Keep aside.
- To prepare birista, heat oil in a pan and fry the onion till golden brown. Remove from oil and keep aside.
- In a grinder add dry roasted ingredients, birista and almond together and grind to a fine paste. Remove and keep the paste aside.
- Now, add ginger, garlic and green chilli and grind to a fine paste. Remove and keep aside.
- Take out the pressure cooker and heat 2 table-spoon ghee. Add mutton/lamb pieces and over high flame fry for around 10 minutes. Remove and keep aside.
- Add the remaining 3 table-spoon ghee and heat.
- Add ginger-garlic-chilli paste and sauté until the raw smell completely goes off.
- Add the birista-roasted ingredient paste red chilli powder, kashmiri red chilli powder, coriander powder and salt. Over medium flame, stir for 2-3 minutes.
- Add whisked yogurt and mix well. Keep stirring until the ghee starts separating out of the mixture.
- Now, add fried mutton/lamb and give a quick mix. Add water and pressure cook for 5 whistles or till the meat is tender. Turn off the flame and let the pressure cool down naturally.
- Open the lid and turn the flame on once again. Add saffron soaked milk and kewra water to it.
- Stir and cook it for another 5 minutes and your Awadhi Gosht Korma is ready to be served now.
Remove the korma to a serving bowl and serve hot with any Indian flat-bread or pulao/rice of your choice. Good and wholesome food always keep mind and body healthy and happy. We are together in this. Stay indoors as much as possible and stay safe.
Enjoy this authentic Awadhi dish and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.