Thursday, May 14, 2015

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 Foodie Ekta Malhotra shared his recipe on facebook group which was originally made with chicken, but I gave a try with mutton with little variations,  Alhumdulillaah it was just super delicious.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 Awadh. This cuisine actually came up by sheer luck when the State of Avadh was hit by a famine and unemployment was high. Nawab Asaf-ud-Daulah decreed the never ending construction of a giant edifice, the Bara Imambara, creating unceasing employment. By royal decree too, arrangements were made to provide food.  Enormous containers were filled with rice, meat, vegetables and spices, and sealed. Hot charcoal was placed on top and fires lit beneath, while slow cooking ensured food was available day or night.  The result was extraordinary, for when the containers were unsealed; the splendid aromas attracted even the royal attention. The "dummed" cuisine was now perfected for the royal table. Exotic dishes were evolved, in which flavours and fragrances intermingled, with exquisite results.


Ingredients:
  1. Mutton 500 gms
  2. Ghee 2 tbsp + 3 tbsp Oil
  3. Black cumin 1/2 tsp
  4. Bay leaf 2 nos
  5. Cinnamon 1" stick
  6. Stone flower (dagad phool) 50 gms (I didn't use)
  7. Green cardamoms 5
  8. Cloves 5
  9. Ginger-garlic paste 1tbsp+ 1tbsp
  10. Salt to taste
  11. Turmeric powder 1 tsp
  12. Chili powder 1 tsp
  13. Coriander powder 2 tsp
  14. Yogurt 200 ml
  15. Brown paste of onions 5 tbsp (fry 3 onions brown and make a paste)
  16. Cashew paste 3 tbsp (fry cashew and make a paste)
  17. Saffron soaked I little water few strands
  18. Kewra water 1 tbsp
  19. Potatoes 2 large (optional)
  20. Paste of coriander and mint leaves 3 tbsp
  21. Green chilies 3-4
  22. Papaya paste 2 tsp

Method:
  1. Marinate mutton with salt, papaya paste and 1tbsp ginger-garlic paste for 2hours. ( I did for overnight)
  2. Heat oil + ghee in a heavy bottomed saucepan, fry cashews, remove and make paste. In the same oil fry potatoes, remove and keep aside.
  3. Now add cumin, bay leaves, cinnamon, green cardamom and cloves. When they crackle add 1tbsp ginger-garlic paste.
  4. cook for 2 mins then add marinated mutton and cook for another 5-7 mins.
  5. 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.
  6. Now add beaten yogurt and keep stirring as you add yogurt.
  7. 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.
  8. Lastly add kewra water and saffron water and green chilies.
  9. 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).
  10. Serve hot with naan, paratha or matar pulao.

 

6 comments:

  1. Finger licking good. ..beautiful click๐Ÿ˜‹๐Ÿ‘Œ

    ReplyDelete
    Replies
    1. Jazakillaah Khair Nusrath!! :)

      Huggs!!

      Delete
  2. This looks so droolworthy... your recipes are seriously very tempting...

    ReplyDelete
    Replies
    1. BarakAllaah feeki Rafeeda!
      You are just sweet... :)

      Delete

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