Monday, 31 October 2016

Lucknow Gosht Korma #sikandalouscuisine

I got this fabulous recipe from Farrukh Shadab's blog - what an amazing recipe it is ! I changed very little , and allowed the korma to cook gently on its own - the end result was finger licking good ! I was nervous about cooking this as I was cooking 4 kgs of mutton , but trust me it was a super hit ! Thank you Farrukh Shadab for this super recipe - you are a real star !

1.5 kgs, Goat Meat (mutton on bone) cut in pieces.
4 Large onions, finely Sliced
400 Grams,Yogurt-whisked well
1 Tablespoon Coriander Powder
1 Tablespoon, Kashmiri Red Chili Powder
A Few Drops of Kewda Essence ( I avoided )
A Pinch of Saffron-  Soaked in 3 tablespoon of warm milk
4 Tablespoon of Ginger-Garlic Paste
1/4 Teaspoon Nutmeg Powder
1/4 Teaspoon Mace Powder
5 tablespoon Oil
5 tablespoon, ghee
Dry Roast together:
1&1/2 " Cinnamon Stick
6-7 Green Cardamom
6-7 Cloves
8 Black Peppercorn
1 Teaspoon Poppy Seeds
10-12 Cashew Nuts
2 Black Cardamom

In a heavy bottom pan or handi, heat ghee and oil. Add finely sliced onion and fry until golden brown and crisp.Do not over brown them as it might give the bitter to korma.

In a blender, add all the dry roasted ingredients and brown onions, blend it to make a smooth paste. Set it aside.
In the same handi with remaining ghee-oil mixture, add mutton pieces and fry until they are fried to nice golden brow
Once done, take the mutton pieces out and reserve.

Now, add ginger garlic paste in the same handi and fry well for 2-3 minutes.Add ground masala-onion paste, coriander powder and red chili powder, mix well.Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.Add fried mutton pieces, salt and little water. Cover and cook until mutton is just tender.

Add saffron milk, kewda essence and mix.Adjust the consistency of korma if you need to increase the gravy and check for salt.Lastly, sprinkle Mace and nutmeg powder, and give a gentle mix. Fragrant delicious Lucknow Gosht Korma is ready to be served, Garnish with some coriander leaves (optional) and serve hot with Nan/sheermal/paratha or Pulao of your choice.

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine
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