Lucknowi style Mutton Korma लखनऊ का स्पेशल मटन कोरमा Awadhi Mutton Qorma
Lucknow ki winters ko yaad karte huey, enjoy this special recipe from the streets of 'Humaya Nucklow' :) This recipe is a quick method compared to the detailed original one. But zaike ki full-full guarantee!!
Ingredients
For Curd Mixture
1 ½ cup Curd, beaten, दही
1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
½ tbsp Coriander powder, धनिया पाउडर
¼ tsp Cumin powder, जीरा पाउडर
For Masala
5-6 Black cardamom, बड़ी इलायची
½ tbsp Black peppercorns, काली मिर्च के दाने
1 tbsp Coriander seeds, धनिया के बीज
5-6 Cloves, लौंग
4-5 Green cardamom, हरी इलायची
2 Bay leaf, तेज़पत्ता
1 inch Cinnamon stick, दालचीनी
½ tsp Shahi jeera (optional), शाही जीरा
1 Mace, जावित्री
Salt to taste, नमक स्वादअनुसार
For Lucknowi Mutton Korma
2-3 tbsp Ghee, घी
2-3 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 Bay leaf, तेज़पत्ता
2 Black cardamom, बड़ी इलायची
750 gms Mutton (with bones) मटन
4 medium Onions, sliced, प्याज
Salt to taste, नमक स्वादअनुसार
Curd Mixture, दही का मिश्रण
4-5 cups Water, पानी
½ cup Saffron water, केसर का पानी
2 tsp Kewra water, केवड़ा पानी
2 tsp Cashew paste, काजू पेस्ट
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
2 tsp Prepared Masala, तयार किया हुआ मसाला
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Curd Mixture
- In a bowl, add curd, ginger garlic paste, degi red chili powder, turmeric powder, coriander powder, cumin powder and mix everything well.
- Keep it aside for further use.
For Masala
- In a shallow pan, add black cardamom, black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick, shahi jeera, mace and salt to taste.
- Dry roast it on moderate heat for 4-5 minutes.
- Transfer it into a grinder jar and make it fine powder.
- Keep it aside for further use.
For Lucknowi Mutton Korma
- In a lagan or handi, add ghee, oil, once it’s hot, add cinnamon stick, bay leaf, black cardamom and let it splutter.
- Add mutton and keep sauteing for 2-4 minutes on medium flame.
- Add onions, salt to taste and saute until the onions turn light brown in color.
- Add curd mixture and keep sauteing for 5-10 minutes or until the masalas are cooked.
- Add water, close the lid and cook until mutton is tender.
- Add saffron water, kewra water, cashew paste and mix well.
- To finish add prepared masala, coriander leaves and give a good stir.
- Transfer it to a serving dish and garnish it with coriander sprig.
- Serve hot with roti.
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