LUCKNOWI GOSHT KORMA / LAMB KORMA

      Lucknowi Gosht Korma / Lamb/ Mutton Korma is a delectable rich preparation from Lucknow. KORMA is a lavish Awadhi Cuisine since Mughal period, prepared with either lamb or chicken. This fragrant royal preparation is a rich and palatable dish made with Goat meat, flavoured with spices, nuts and aromatic essences.  The flavour of the meat is enhanced with spices & nuts. Curd and onions give a silky smooth texture to the lamb & korma. Saffron and kewda/pandan (screwpine leaves) adds exceptional aroma to the dish, making this royal preparation a cornucopia of tastes and flavours.
      Traditionally Kormas are prepared in Copper Handis ( deep, wide-mouthed cooking vessels usually used in North Indian, Pakistani and Bengali cooking) over a charcoal fire. But, I usually prepare this in a pressure cooker. Cooking this korma in a copper handi, slowly for hours until the meat is soft and rich with flavours gives the authentic taste to Lucknowi Gosht Korma/Lamb Korma.  This is an absolute royal preparation, so forget the calorie meter once in a while. Goes well with Naans, Kulchas, Paratha, Roti or Chapati or with any type of rice dishes like Biriyanis, Pulaos etc., It can be simply served along with Steamed Basmati Rice too.

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Cuisine - Awadhi (Lucknow, North India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 13/4 Hours

For more Recipes with MUTTON/LAMB, Click here...

INGREDIENTS :

Lamb - 1 Kg.
Onions - 4 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Turmeric Powder - 1 Tspn.
Coriander Powder- 1 Tbspn
Kashmiri Red Chili Powder - 1 Tbspn
Curd - 2 Cups
Kewra Essence  - Few Drops (Pandan Leaves - 2 Nos.)
Saffron - A pinch
Nutmeg Powder - 1/4 Tspn.
Mace Powder - 1/4 Tspn
Oil - 3 Tbspns.
Ghee - 3 Tbspns
Salt - To Taste

Spices :

Cashew Nuts - 10-12 Nos.
Cinnamon - 1" Piece
Green Cardamom - 6-7 Nos.
Black Cardamom  - 2 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn
Poppy Seeds - 1 Tspn

METHOD :

• Clean and Cut lamb into small pieces.
• Mix Saffron with 2 Tbspns of Luke warm milk/water and keep it aside.
• Dry roast all the ingredients mentioned under the 'spices' on a low flame and keep it aside.
• Heat oil/ghee in a pan and fry the finely sliced onions with a dash of salt until golden brown. 
• Grind the dry roasted spices and fried onions to a smooth paste.
• In the same pan heat the remaining oil/ghee and shallow fry the mutton pieces until colour changes.
• This will take about 10 - 12 minutes on a medium heat.
• Once done remove the mutton pieces and keep it aside.
• In the same pan, saute ginger-garlic paste until the raw flavour goes.
• Add ground spice-onion paste, Turmeric, Red Chilli Powder and Coriander Powder and finely chopped Green chillies and mix well.
• Leave this on a low flame until raw flavour goes and oil separate from the curry.
• Add curd and stir well.  Leave this on a low flame for 2-3 minutes.
• Now add seared mutton pieces, salt and enough water for the mutton to cook.
  
• Cover and cook until mutton turn soft and tender.
• Pour Saffron soaked Milk, Kewra Essence and mix well.
• Finally, sprinkle freshly ground Mace and Nutmeg Powder and give a quick stir.
• Garnish Lucknowi Gosht Korma/ Lamb Korma with Coriander Leaves.
• Serve Lucknowi Gosht Korma/ Lamb Korma hot with Naan, Kulcha, Paratha, Roti or Chapati. 
  
• Goes well with rice dishes like Pulao & Biriyani or Steamed Basmati Rice.