Awadhi Gosht Korma Recipe – A Royal Eid Delight

Awadhi Gosht Korma is a rich and aromatic mutton curry from the royal kitchens of Awadh. Slow-cooked with fragrant spices, yogurt, and nuts, this dish is perfect for Eid celebrations.

Ingredients for Awadhi Gosht Korma:

For the Mutton Marinade:

500g mutton, bone-in
½ cup yogurt
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp salt

For the Korma:

2 tbsp ghee
1 tbsp oil
2 onions, thinly sliced
1 bay leaf
2 cloves
2 green cardamoms
1 black cardamom
1 cinnamon stick
1 star anise
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili powder
½ tsp garam masala
¼ cup cashew or almond paste (soak and blend nuts into a paste)
¼ cup cream or milk
½ tsp saffron strands soaked in 2 tbsp warm milk
Salt to taste
Water as needed

For Garnish:

Fried onions (birista)
Chopped coriander leaves
Slivered almonds

How to Make Awadhi Gosht Korma

Step 1: Marinate the Mutton

- In a bowl, mix mutton with yogurt, ginger-garlic paste, turmeric, and salt.
- Let it marinate for at least 1 hour (preferably overnight for better flavor).

Step 2: Prepare the Korma Base

- Heat ghee and oil in a heavy-bottomed pan.
- Add bay leaf, cloves, cardamoms, cinnamon, star anise, and cumin seeds. Sauté until fragrant.
- Add sliced onions and sauté until golden brown.
- Stir in the marinated mutton and cook on medium heat until it browns.

Step 3: Add Spices and Simmer

- Add coriander powder, red chili powder, and salt. Stir well.
- Pour in the cashew/almond paste and mix. Cook for 5-7 minutes.
- Add cream or milk and mix well.
- Add enough water to cover the mutton, cover the pan, and let it simmer until the mutton is tender (about 45-60 minutes).

Step 4: Final Touches

- Stir in garam masala and saffron milk. Mix well.
- Cook for another 5 minutes to blend the flavors.

Step 5: Garnish and Serve

- Garnish with fried onions, coriander leaves, and slivered almonds.
- Serve hot with naan, sheermal, or fragrant basmati rice.