Lucknowi Gosht Korma is a fragrant royal preparation of Goat meat flavoured with spices, nuts and aromatic essences like saffron and kewda (screw pine). Kebabs, kormas, biryanis are a section of lavish Awadhi cuisine since Mughal era, Kormas are basically a meat or chicken braised with spices, some nuts, browned onions and yogurt. They are mostly a mild preparation making a use of Kashmiri red chilies to get rich red colour but gentle on palette.Yogurt gives beautiful velvety base, ground brown onions gives texture and gentle spices with nuts gives richness to this exceptional korma. Traditionally Kormas are prepared in copper handis over a charcoal fire. For a crunch of time, you can go ahead with pressure cooking, But if time permits, I would highly recommend you to cook it in handi braising meat in spices for hours until done.Preparation of this Gosht ka korma is simple yet glamorous and aromatic. And yes, not only with nans or sheermals, but you can call for parathas or even phulkas and pulaos to brace up beautifully with Korma. when you have guest at your home, surprise them with this delectable rich preparation from Lucknow and enrich your spread to Royal one. Here is how I do it…
1.5 kgs, goat meat (mutton on bone) cut in pieces.
4 large onions, finely Sliced
400 gms, yogurt, whisked well
1 tablespoon, coriander powder
1 tablespoon, Kashmiri red chili powder
Few drops of Kewda essence
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 inch cinnamon stick
6-7 green cardamom
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.