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