Gosht Korma: The Magnificent Mutton Korma from Awadh

  • Serving: 4
  • Difficulty:

Properties

  • Serving
    4 people
  • Preparation
    40 mins
  • Cook time
    60 mins
  • Passive time
    10 mins

Ingredients

  • 1.2 Kg Zappfresh Mutton Curry Cut

  • 150 gms Ghee

  • 10 nos Green Cardamom

  • 5 nos Cloves

  • 2 sticks Cinnamon (1-inch)

  • 2 nos Bay Leaves

  • 160 gms Onions

  • 50 gms Ginger Paste

  • 50 gms Garlic Paste

  • 10 gms Coriander Powder

  • 5 gms Red Chili Powder

  • 2 Tbs. (Or As Per Taste) Salt

  • 220 gms Yogurt

  • 5 gms Garam Masala

  • 3 gms Mace and Green Cardamom Powder

  • 3 gms Black Pepper Powder

  • 2 drops Vetiver

  • 0.5 gms Saffron

  • 30 ml Milk

  • 10 gms Chandi-ka-Varq

  • 20 nos Roasted Almonds

Methods

Korma is the ultimate delight for meat lovers. Made with tender mutton and melange of spices, this authentic Indian recipe makes for a perfect party and festive recipe. The Ain-e-Akbari (life chronicles of the emperor Akbar penned by Abul Fazl) suggests that the Korma was created in the royal kitchens of Akbar the great. The extraordinary thing about korma is that it is cooked without turmeric.

PREPARATION:

THE MUTTON: Unwrap your healthy and scrumptious Zappfresh Mutton Curry Cut.

THE ONIONS: Peel, wash, and chop.

THE YOGURT: Whisk in a bowl.

THE SAFFRON: Dissolve in warm milk.

THE ALMONDS: Pound with a pestle.

COOKING:

Heat ghee in a handi, add cardamom, cloves, cinnamon and bay leaves, saute over medium heat until they begin to crackle. Add onions, saute until light brown, add the ginger and garlic pastes and saute until the moisture has evaporated. Then add coriander, red chilies and salt, stir, add Zappfresh Mutton Curry Cut, bhunno for 5 minutes, add yogurt, bring to a boil, add water (approx. 800ml), cover and simmer, stirring occasionally, until the mutton is almost cooked. Now add garam masala, mace, cardamom powder, and pepper, stir, add vetiver, stir, cover and simmer for 8-10 minutes. Adjust the seasoning. Add saffron and stir.

TO SERVE:

Remove to a bowl, garnish with varq and roasted almonds, serve with Phulka or pulao. 

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