Gosht Awadhi Khorma
Assalamualaikum Warahmatullahi Wabarakatuhu!!
I should confess that blogging is not my cup of tea. I am very bad at blogging. And its amazing to see my fellow bloggers doing such an awesome work daily. Anyways Alhumdulillaah its completely blessing to able to share whatever I can. :)
An amazing delicious recipe by Chef Harjeet Singh. Foodie Ekta Malhotra shared his recipe on facebook group which was originally made with chicken, but I gave a try with mutton with little variations, Alhumdulillaah it was just super delicious. Served hot with lachcha paratha.
The Awadhi cuisine from the city of Lucknow, the origin of which dates back to the 1780's was popular at the time of Nawab Asaf-ud-Daulah, the erstwhile ruler of the State of
- Mutton 500 gms
- Ghee 2 tbsp + 3 tbsp Oil
- Black cumin 1/2 tsp
- Bay leaf 2 nos
- Cinnamon 1" stick
- Stone flower (dagad phool) 50 gms (I didn't use)
- Green cardamoms 5
- Cloves 5
- Ginger-garlic paste 1tbsp+ 1tbsp
- Salt to taste
- Turmeric powder 1 tsp
- Chili powder 1 tsp
- Coriander powder 2 tsp
- Yogurt 200 ml
- Brown paste of onions 5 tbsp (fry 3 onions brown and make a paste)
- Cashew paste 3 tbsp (fry cashew and make a paste)
- Saffron soaked I little water few strands
- Kewra water 1 tbsp
- Potatoes 2 large (optional)
- Paste of coriander and mint leaves 3 tbsp
- Green chilies 3-4
- Papaya paste 2 tsp
- Marinate mutton with salt, papaya paste and 1tbsp ginger-garlic paste for 2hours. ( I did for overnight)
- Heat oil + ghee in a heavy bottomed saucepan, fry cashews, remove and make paste. In the same oil fry potatoes, remove and keep aside.
- Now add cumin, bay leaves, cinnamon, green cardamom and cloves. When they crackle add 1tbsp ginger-garlic paste.
- cook for 2 mins then add marinated mutton and cook for another 5-7 mins.
- Add turmeric powder, chili powder, coriander powder and bhuno till oil surfaces, add 1 cup water simmer down and let it cook till half done.
- Now add beaten yogurt and keep stirring as you add yogurt.
- Crush the stone flower between your hands and add it to the gravy. Next add onion paste, cashew paste, mint paste, 1cup boiling water, potatoes and let it cook on low flame until mutton and potatoes are well cooked.
- Lastly add kewra water and saffron water and green chilies.
- Taste and adjust the seasoning. Simmer for more 4-5 minutes, or until the gravy reaches your desired consistency and put off the flame. (If the gravy has dried too much, then add a little water).
- Serve hot with naan, paratha or matar pulao.