Awadhi Ghost Korma

The main genre of Uttar Pradesh cuisine is Awadhi, and the cooking patterns of the state are similar to those of the rest of Northern India. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab. Relish a delectable mutton preparation cooked in a traditional Lucknowi dum style. Straight from the kitchens of Srinagar, comes a mouth-watering delicacy to prepare on the festivities of Ramadan. Mutton cooked in dum along with a myriad of spices and herbs, serve with sheermal or paratha for a hearty meal.


  • 1 Kg mutton
  • 2 tbsp refined oil
  • 3-4 Green cardamom
  • 1 tsp whole cinnamon
  • 2 Black cardamoms
  • 2-3 Bay leaves
  • 1 tsp turmeric powder
  • 1/4 cup water
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garlic (ground), fried
  • 1 tsp onion (ground), fried
  • 3 tbsp yogurt (beaten)
  • 2 tsp gulab jal
  • 2 tsp garam masala
  • 1/2 tsp nutmeg-coriander powder
  • 1/2 tsp saffron, soaked
  • to taste salt
  • Few drops of ittar
  • Wheat dough (for dum)
  • for garnishing fresh coriander
  • for garnishing ginger, julienne

How to Make Awadhi Gosht Korma

  • 1.Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
  • 2.Add the meat and saute till lightly fried.
  • 3.Add salt and turmeric and mix well.
  • 4.Pour in the water, cover the pan and cook.
  • 5.When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
  • 6.Mix well and add yogurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
  • 7.Cover and cook for 2-3 minutes.
  • 8.Now transfer the meat in a heavy bottom pan and strain the gravy.
  • 9.Add a few drops of ittar and cover the pan.
  • 10.Seal it with the wheat dough and cook on slow fire.
  • 11.Once done, garnish with fresh coriander and ginger juliennes and serve.

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