Try this ‘Lucknow Mutton Korma Recipe’ by chef Ranveer Brar!
Preparation time 5-10 minutes Cooking time 30-35 minutes Serve 2-4
Ingredients
For Curd Mixture
1 ½ cup Curd, beaten,
1 heaped tbsp Ginger Garlic paste,
1 heaped tbsp Degi red chili powder,
½ tsp Turmeric powder,
½ tbsp Coriander powder,
¼ tsp Cumin powder,
For Masala
5-6 Black cardamom,
½ tbsp Black peppercorns,
1 tbsp Coriander seeds,
5-6 Cloves,
4-5 Green cardamom,
2 Bay leaf,
1 inch Cinnamon stick,
½ tsp Shahi jeera (optional),
1 Mace,
Salt to taste,
For Lucknowi Mutton Korma
2-3 tbsp Ghee,
2-3 tbsp Oil,
1 inch Cinnamon stick,
2 Bay leaf,
2 Black cardamom,
750 gms Mutton (with bones)
4 medium Onions, sliced,
Salt to taste,
Curd Mixture,
4-5 cups Water,
½ cup Saffron water,
2 tsp Kewra water,
2 tsp Cashew paste,
1 ½ tbsp Coriander leaves, chopped,
2 tsp Prepared Masala,
For Garnish
Coriander sprig,
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.
