Lucknow ki winters ko yaad karte huey, enjoy this special recipe from the streets of Lucknow.This recipe is a quick method compared to the detailed original one. But zaike ki full-full guarantee!!
Lucknowi Gosht Korma is a fragrant royal preparation of goat meat flavoured with spices, nuts and aromatic essences like saffron and kewda (screw pine). Kebabs, kormas, biryanis are a section of lavish awadhi cuisine since the mughal era, kormas are basically a meat or chicken braised with spices, some nuts, browned onions and yogurt. They are mostly a mild preparation making a use of kashmiri red chilies to get rich red colour but gentle on the palette. Yogurt gives a beautiful velvety base, ground brown onions give texture and gentle spices with nuts gives richness to this exceptional korma.
Among popular non-vegetarian food items, mutton occupies a special place in our hearts. The rich masalas often penetrate deeper into the mutton chunks than other food items. This dish is loaded with traditional Mughlai flavours. The aromatic masalas and tender juicy meat chunks clubbed together taste magical. It is a traditional, flavourful Awadhi mutton dish cooked with precision in a yoghurt and nut-based gravy. Are you drooling already? We have the recipe here!
It is that time of the year again where foodies from across the world rejoice with utmost happiness. With the beginning of the festive season, we have a bunch of celebrations lined up already. Bakri-Id is around the corner, mutton lovers have already started drooling over the special mutton dishes! This scrumptious Lucknowi Mutton Curry, as the name suggests, is inspired by the legacy of Awadh. It is a rich Mughlai dish made with tender mutton pieces, a melange of spices, ghee, onion, garlic, ginger, and few seasonings. The goat-meat lovers wait for this special day to indulge in flavourful dishes that are generally a part of any Eid party. Although, you can also prepare this easy and delicious curry on any occasion such as birthdays, anniversaries, potlucks, and kitty parties. Mutton Curry is served as a main dish and can be paired with naan, roti and rice. The delectable flavour and appetizing aroma will surely make everyone crave for more. Try this traditional recipe following these easy steps and impress everyone with culinary skills at your Eid function.
Ingredients for Lucknowi Mutton Korma
Steps for Lucknowi Mutton Korma
Lucknowi Mutton Korma
Ingredients
2 piece Bay leaf
2 piece Mace Flower
Half nutmeg
4 Green Cardamom
2 Black Cardamoms
4 Cloves
2 small piece Cinnamon sticks
1 teaspoon Black Pepper
1 tablespoon Melon Seeds
5-6 Cashews
Half teaspoon Black Cumin Seeds
1 cup of Curd
1 tablespoon Kashmiri Red Chilli Powder
1 tablespoon Coriander Powder
1 teaspoon Cumin Powder
1 pinch Saffron strands soaked in 2 tablespoons of Water
5-6 tablespoons of Oil
2 small piece Bay Leaves
2 Black Cardamom
1 Cinnamon Stick
1 kg of Mutton
1 medium size Onion sliced
1 tablespoon of Ginger-Garlic paste
1 and a half teaspoons of Salt
1/4th teaspoon of Turmeric Powder
200 ml of Water
1 teaspoon of Poppy Seeds
Half cup Fried Onions
1 cup of Water around 400 ml
1 tablespoon Kevda Water
Steps
The first step is to prepare the masala.
In a shallow pan add 2-piece bay leaf, 2-piece mace flower, half nutmeg, 4 green cardamom, 2 black cardamoms, 4 cloves, 2 small piece cinnamon stick, 1 teaspoon black pepper corns, 1 tablespoon melon seeds, 5-6 cashew, half teaspoon black cumin seeds.
Dry roast it in moderate heat for 2-3 minutes.
Then off the flame, add 1 tsp poppy seeds mix it with the masala, which is hot, then add the half cup fried onions and mix it with all the spices.
Transfer it into a grinder jar and make a fine powder. Keep it aside for further use.
The second step is to prepare the curd mixture.
In a bowl add 1 cup of curd,1 tablespoon Kashmiri red chilli powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, mix it properly with the curd so that there should be no lumps.
Take one pinch of saffron strands soaked in 2 tbsp of water and keep aside.
Heat 5-6 tablespoons of oil in a pressure cooker, add 2 small pieces bay leaves, 2 black cardamom, 1 cinnamon stick and let it splutter.
Then add 1 kg of mutton, 1 medium size sliced onion keep frying on high flame for 7-8 minutes until the onion turns into a light brown colour.
Then add two tablespoon ginger garlic paste, half teaspoon salt, fry it for 2-3 minutes keep stirring, add 1/4th teaspoon turmeric powder fry it for 1 more minute than add 200 ml of water cover the lid of the pressure cooker and pressure cook the mutton till tender.
When the Mutton is done transfer the mutton into a kadai.
Cook on low flame then add the curd mixture to it and keep mixing for 2-3 minutes.
Then cook on high flame for 3-4 minutes till the masala is cooked properly.
Then add the powdered spice masala, give it a good mix, this masala will add a very good flavour to your korma and give a good thickness to the gravy.
Cover and cook it on low flame for 2 minutes.
After cooking it for 2 minutes add one cup of hot water to make gravy then give it a good mix.
Cook it on high flame till it comes to a boil, then reduce the flame and add the soaked Saffron stands water to it, 1 tbsp kewda water, give a good mix and then cover and cook it for 3-4 minutes till oil floats on top.
Transfer it into a serving dish and garnish with chopped coriander leaves.
Serve it hot with Roti, paratha, Naan or rice.
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Tips * Always use hot water for the gravy to maintain the temperature of the dish. * Increase or decrease the Chilli as per your taste. * Cook the mutton on a slow flame for better results.
