Being from Lucknow, this dish is extra special to me. Lucknowi-Style Mutton Korma is a rich and flavorful recipe that comes straight from the royal kitchens of Awadh. Tender mutton is slow-cooked in a creamy yogurt gravy with fragrant spices and a nutty paste. The addition of saffron and kewra...
Ingredients
Mutton
- 1kgmutton (curry cut, with bones)
Curd Mixture
- 2cupscurd
- 2tbspginger-garlic paste
- 2tbspKashmiri red chilli powder
- 1tbspcoriander powder
- 1/2tbspcumin powder
- 1tspgaram masala powder
Cashew-Almond Paste
- 15piececashews
- 15piecealmonds (soaked and peeled)
Spice Powder
- 3pieceblack cardamoms
- 6piecegreen cardamoms
- 6piececloves
- 1tbspcoriander seeds
- 1tbspblack peppercorns
- 1incinnamon stick
- 2tspcumin seeds
- 1piecemace flower
- 2piecebay leaves
For Cooking
- 3/4cupghee or oil
- 1piecebay leaf
- 4piecegreen cardamoms
- 5piecemedium-sized onions, sliced
- Salt, to taste
- 1cupcoriander stalks, chopped
- 1pinchsaffron (soaked in 1 tbsp water)
- 5cupshot water
- 3piecebullet green chillies, slit
- 1tbspkewra water
How to make Lucknowi-style Mutton Korma
Prepare the Curd Mixture
In a bowl, mix curd with ginger-garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, and garam masala powder. Set aside.
Make the Cashew-Almond Paste
Soak cashews and almonds in hot water for 15 minutes. Peel the almonds.
Blend them into a smooth paste using a few tablespoons of water. Set aside.
Prepare the Spice Powder
Dry roast the black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, mace flower, and bay leaves in a shallow pan until fragrant.
Let cool, then grind into a fine powder. Set aside.
Cook the Mutton
Heat ghee or oil in a heavy-bottomed pot over medium-high heat.
Add bay leaf and green cardamoms, letting them sizzle for a few seconds.
Add the mutton pieces and sear them until no longer pink (about 4-5 minutes).
Add sliced onions and salt, stirring continuously, until the onions turn light brown.
Stir in the chopped coriander stalks and mix for a few minutes.
Add the prepared curd mixture and cook until the oil separates from the mixture.
Pour in hot water, stir, and bring to a boil.
Add the soaked saffron and cashew-almond paste. Mix well.
Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the mutton is tender.
Add the prepared spice powder and slit green chillies. Stir and cook for another 8-10 minutes to let the flavours meld.
Stir in kewra water and garnish with fresh coriander. Adjust salt and spice as needed.
Let the dish rest for a few minutes before serving.
Serve hot with naan, roti, or steamed rice.
Tips & Tricks
Adjust the gravy consistency by adding more or less water.
Adjust the spice level by increasing the number of chillies.
For the nut paste, you can use only cashews or almonds, as per your preference.
Saffron and kewra water add an authentic aroma and flavour to the dish.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨