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 water gives it a unique aroma and makes it perfect for special meals.
This korma is easy to pair with naan, paratha, or steamed rice, and...
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In a bowl, mix curd with ginger-garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, and garam masala powder. Set aside.
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.
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.
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.
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.
How do I make Lucknowi-style mutton korma tender and flavorful?
To ensure your Lucknowi-style mutton korma is tender and flavorful, slow-cook the mutton on low heat for 1.5 to 2 hours. This allows the meat to absorb the rich flavors from the creamy yogurt gravy and spices. Additionally, searing the mutton before adding the other ingredients helps lock in the juices.
Can I make Lucknowi-style mutton korma with a different type of meat?
Yes, you can substitute mutton with chicken or goat meat for a different flavor profile. However, keep in mind that cooking times will vary; chicken will take less time to become tender, usually around 30-40 minutes, while goat meat may require a similar cooking time to mutton.
What are the best side dishes to serve with Lucknowi-style mutton korma?
Lucknowi-style mutton korma pairs beautifully with naan, paratha, or steamed rice. You can also serve it with a side of raita or a fresh salad to balance the richness of the dish.
How should I store leftover Lucknowi-style mutton korma?
Store any leftover Lucknowi-style mutton korma in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to maintain its creamy consistency.
Can I make Lucknowi-style mutton korma ahead of time for a special occasion?
Absolutely! Lucknowi-style mutton korma can be made a day in advance, as the flavors deepen and improve overnight. Just reheat it gently before serving, and consider adding a little extra ghee or water to restore its creamy texture.
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