One of the most popular and delectable, aromatic, delicious Mutton curry cooked in Awadhi style. Lucknowi Gosht Korma is a fragrant royal preparation of Goat/Lamb meat flavoured with spices, nuts and aromatic essences like saffron and kewda (screw pine). Rich , delicious, rightly spiced, this is one curry you must definitely try

The Nuts, roasted spices and browned onions lend beautiful colour and rich taste to the curry while Saffron and Kewra lends in aroma. This dish was primarily cooked for the royals hence this has that rich taste to the curry too, This was traditionally cooked in copper vessels for the right flavour and taste

This is also one of the popular comfort food when it comes to non veg dishes and one of my family favourite. Every time, we get lamb at home, this is our go to recipe. It’s absolutely delicious in taste and goes best with any flatbreads, steamed rice , biryanis or pulaos

Now I have prepared this both in traditional and easy style. This is the easiest way to cook this traditional dish as I have cooked meat in pressure cooker. You can prepare this in traditional style too. Cook the meat in deep bottom vessel .Cover the lid with the dough and cook for 90 minutes or more over low heat. The cooking time depends on the tenderness of the meat

*Do not add too much water in the curry as the meat releases water while cooking. You can use almonds as substitute for cashews but do not skip the nuts as they add rich taste to the curry

**You can use rose water as substitute if you do not have Kewra extract, but do not skip saffron and the kewra extract

***The colour of the gravy depends on the colour of the fried onions. Do not burn or blacken it

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Cooking time: 45 mins Total time: 55 mins

Servings: 4

Ingredients

  • 500g clean curry cut Mutton (Lamb)
  • 1/2 cup curd
  • 1 tbsp APF/Besan (Chickpea flour)
  • Salt to taste
  • 1/2 cup water
  • 1 teaspoon ginger garlic paste
  • Few drops of Kewra extract (screw pine)/ edible Rose water
  • saffron strands soaked in 2 tbsp water
  • 1.5 tbsp Oil
  • 1.5 tbsp ghee/clarified butter

To Marinate

  • 1/4 teaspoon Turmeric powder
  • 1.5 – 2 teaspoon Coriander powder
  • 1/4 teaspoon Fennel powder – optional
  • 1/4 teaspoon Cumin powder
  • Salt to taste
  • 1 teaspoon Red chili powder/Paprika powder

To Roast and grind

  • 1 bay leaf (optional)
  • 1 Black cardamom
  • 2-3 green cardamoms
  • 3-4 black peppercorns
  • 2-3 cloves
  • 1/2 cup fried browned onions
  • 1-2 tbsp Cashews
  • 1 strand mace
  • 1 inch Cinnamon

Steps to prepare

  • In a bowl, add mutton. To this add, all the spices and salt mentioned under marination section.
  • Marinate the mutton well and rest on the counter for 45 minutes
  • Add saffron to warm water and soak for 30 minutes
  • Dry roast all the spices with cashews mentioned under grinding section.
  • Roast whole spices over low medium heat until aromatic
  • Allow the mixture to cool
  • Grind spices, cashews, onions, green chilies with little water to smooth puree
  • Keep the puree aside
  • Whisk curd and flour in a bowl and keep it aside
  • Heat oil and ghee in deep bottom vesel/pressure cooker
  • Add the meat and ginger garlic paste. Saute over high heat for 3-4 minutes
  • Add puree and mix well for 3-4 minutes
  • Lower the heat and add curd, water, salt. Mix well
  • Close the lid now
  • Pressure cook for 5-6 whistles or until meat is tender. Allow the steam to release naturally
  • Open the lid, add saffron water and Kewra extract. Mix well.
  • Serve the delectable Korma warm with Roti/Naan/ Pulao or any flatbreads
Awadhi Mutton (Lamb) Korma

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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