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Lucknowi Mutton Korma Recipe

Topic: Lucknowi Mutton Korma Recipe

Lucknowi Mutton Korma Recipe is one of the best mutton dishes to try. It is appreciated as an authentic Lucknow / Awadhi dish that is rich and full of flavor. Not to mention, he was also loved by the Mughal rulers. So make it for a family party and serve it with rice, paratha, or naan.

Here’s how to do it.

This dish will definitely make you feel real food and you will appreciate every bite. Okay, it sounds or looks elegant, but the material is very simple and something you already have in your pantry. This delicious curry is infused with garam masala, red chili powder, cloves, cardamom, coriander powder, turmeric powder.

Therefore, the overall flavor of this Indian side is varied and interesting!. A different flavoring ingredient for this korma mutton is Kevra extract. With a subtle flavor, it also gives a beautiful aroma to Korma. Kevda is widely used in Mughalai cooking and gives Biryani and Kormas a very special feature. Every time you eat korma mutton, you feel a combination of rich complex flavors on your palate.

It is smooth, tasty, subtle, and sharp at the same time.

so, what are we waiting for?

If you have a special occasion or want to make something real and delicious for your weekend, prepare this recipe for mutton korma.

Learn how to make the Lucknowi Mutton Korma Recipe, which will definitely be a winner at your dining table.

Here is the recipe for Lucknowi Mutton Korma Recipe.

About the recipe

• Korma mutton is a popular North Indian mutton curry and is related to Awadhi cuisine.
• Most popular in Lucknow, the base of this curry is made with whole spices, cashews, fried onions, curd, and everyday spices.
• Finally, saffron water and kevda are added, which adds a beautiful flavor to the korma mutton, making it different from other mutton dishes.

Serving Guide for Lucknowi Mutton Korma Recipe Style

1. You can serve Mutton Korma with Indian roti like Phulka, Tawa Paratha, Lacha Paratha, Naan, Tandoori Roti, or any other bread of your choice.
2. You can also serve it with steamed rice, cumin rice, pea casserole, or any other mild spiced casserole of your choice.
3. Korma mutton and Tikka Masala mutton are very different from each other.
4. Both contain curd, while Korma gets its flavor from fried onion paste, while tikka masala gets it from tomato.
5. Also, the cream is added to the tikka masala to give it a rich feel, while the kewda and saffron are mixed in the korma.

Useful tips from my desk

1. Use the best quality mutton from a trusted butcher.
2. Cuts of meat make a big difference in taste and an experienced person only knows how to cut meat properly.
3. You can also simmer this recipe and simmer it for 60-70 minutes instead of cooking it in a pressure cooker.
   The flavor will be different.
4. Do not put too much water in the pressure cooker before turning it off.
5. The mutton will release its water and if you add too much water the curry will be very tasty.
6. Before adding the curd, put the mutton in the pressure cooker and fry it well over high heat to bake the meat.
7. This will keep the juice in the mutton and it will be very tasty.
8. In what I learned from my elders, the color of the fried onion determines the color of the final curry.
9. Don’t rush to fry onions. Fry until golden brown.
10. Do this over medium heat; otherwise, the onion will burn and the taste will not be good.
11. You can see the process of making golden fried onions here.
12. I also like to add poppy seeds and some cashews or almonds when grinding the onion paste.
13. This makes the sauce even richer.
14. Add a little flour to the curd to make sure it doesn’t separate as you cook.
15. This is a trick that I always use when I use curry in yogurt.
16. To make gosht almond korma, do it with some almond paste.

Lucknowi Mutton Korma Recipe

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• Korma mutton is a popular North Indian mutton curry and is related to Awadhi cuisine.
• Most popular in Lucknow, the base of this curry is made with whole spices, cashews, fried onions, curd, and everyday spices.
• Finally, saffron water and kevda are added, which adds a beautiful flavor to the korma mutton, making it different from other mutton dishes.

• Author: Mustafa Rangoonwala
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Category: Main Course
• Cuisine: Indian

Ingredients

For Making Paste

4–6 Clove

1 inch Cinnamon

6–8 Black Peppercorns

3–4 Green Cardamom

2 Black Cardamom

10–12 Cashew Nuts

1 cup Browned Onion

Ingredients to Make Curry

3 tbsp Ghee

3 tbsp Oil

1 kg Mutton (Curry cut)

4 tsp Ginger Garlic Green Chilli Paste

1 cup Curd (Whisked with 1 tbsp maida.)

2 tbsp Coriander Powder

2 tsp Kashmiri Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

Salt to taste

10–12 strands Saffron (Soaked in 2 tbsp water.)

2–3 drops Kewra Extract

Instructions

Instruction to Make Paste

Grill all spices and cashews until they turn slightly brown and fragrant.

Add them in a blender along with the fried onions and add 1 tablespoon of water to make a thick paste.

To Make Curry :

1. Heat the oil and ghee in a pressure cooker.
2. Add pieces of Mutton and fry over high heat for 8-10 minutes.
3. Add the masala paste and the ginger-garlic paste and fry for 3-4 minutes.
4. Now add the curd, coriander powder, red chili powder, turmeric powder, cumin powder, and salt and fry for 3-4 minutes.
5. Add 2 cups of water and cook until the Mutton is cooked through.
6. Remove the pot from the heat and allow the pressure to release.
7. Soak the saffron in water and the essence of Kevra and mix well.
8. Add more water if necessary and cook longer.
9. Garnish with fresh coriander and serve hot.

Notes

Use the best quality mutton from a trusted butcher.

Cuts of meat make a big difference in taste and an experienced person only knows how to cut meat properly.

You can also simmer this recipe and simmer it for 60-70 minutes instead of cooking it in a pressure cooker.
The flavor will be different.

Do not put too much water in the pressure cooker before turning it off.

The mutton will release its water and if you add too much water the curry will be very tasty.

Before adding the curd, put the mutton in the pressure cooker and fry it well over high heat to bake the meat.

This will keep the juice in the mutton and it will be very tasty.

In what I learned from my elders, the color of the fried onion determines the color of the final curry.

Don’t rush to fry onions. Fry until golden brown.

Do this over medium heat; otherwise, the onion will burn and the taste will not be good.

You can see the process of making golden fried onions here.

I also like to add poppy seeds and some cashews or almonds when grinding the onion paste.

This makes the sauce even richer.

Add a little flour to the curd to make sure it doesn’t separate as you cook.

This is a trick that I always use when I use curry in yogurt.

To make gosht almond korma, do it with some almond paste.

Nutrition

• Serving Size: 6
• Calories: 606 Kcal

Keywords: Lucknowi Mutton Korma Recipe

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