Add flavour to your Ranjan celebration with this delectable preparation of mutton in Lucknowi style.
Awadhi Ghost Korma
Ingredients:
1 kg mutton
2 tsp refined oil
3-4 green cardamom
1 tsp whole cardamom
2 black cardamom
2-3 bay leaves
1 tablespoon turmeric powder
¼ cup of water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic (ground), fried
1 tsp onions (ground), fried
3 tsp yoghurt (beaten)
2 tsp rose water
2tsp garam masala
½ tsp nutmeg-cardamom powder
½ saffron, soaked
Salt to taste
Few drops of itar
Wheat dough for drums
Fresh coriander and ginger juliennes
Step 1
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
Step 2
Add the meat and sauté till lightly fried. Add salt, turmeric and mix well. Pour in the water, cover the pan and cook.
Step 3
When it starts boiling, add ginger-garlic paste, coriander powder, red chilli, garlic and onion paste.
Step 4
Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron. Cover and cook for 2-3 minutes.
Step 5
Now transfer the meat in a heavy bottom pan and strain the gravy. Add a few drops of itar and cover the pan.
Step 6
Seal it with the wheat dough and cook it on slow fire. Once done, garnish with fresh coriander and ginger juliennes and serve. Goes well with Shirmal/ Varki Paratha
* Disclaimer: The recipe has been contributed by Chef Kaleem Qurashi, ITC Fortune Resort Heevan, Srinagar. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.
