LUCKNOW STYLE MUTTON KORMA - Lucknow ki winters ko yaad karte huey, enjoy this special recipe from the streets of 'Humaya Nucklow' :) This recipe is a quick method compared to the detailed original one. But zaike ki full-full guarantee!!

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LUCKNOWI MUTTON KORMA
Preparation time 5-10 minutes
Cooking time 30-35 minutes
Serve 2-4

Ingredients
For Curd Mixture
1 ½ cup Curd, beaten, दही
1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
½ tbsp Coriander powder, धनिया पाउडर
¼ tsp Cumin powder, जीरा पाउडर

For Masala
5-6 Black cardamom, बड़ी इलायची
½ tbsp Black peppercorns, काली मिर्च के दाने
1 tbsp Coriander seeds, धनिया के बीज
5-6 Cloves, लौंग
4-5 Green cardamom, हरी इलायची
2 Bay leaf, तेज़पत्ता
1 inch Cinnamon stick, दालचीनी
½ tsp Shahi jeera (optional), शाही जीरा
1 Mace, जावित्री
Salt to taste, नमक स्वादअनुसार

For Lucknowi Mutton Korma
2-3 tbsp Ghee, घी
2-3 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 Bay leaf, तेज़पत्ता
2 Black cardamom, बड़ी इलायची
750 gms Mutton (with bones) मटन
4 medium Onions, sliced, प्याज
Salt to taste, नमक स्वादअनुसार
Curd Mixture, दही का मिश्रण
4-5 cups Water, पानी
½ cup Saffron water, केसर का पानी
2 tsp Kewra water, केवड़ा पानी
2 tsp Cashew paste, काजू पेस्ट
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
2 tsp Prepared Masala, तयार किया हुआ मसाला
For Garnish
Coriander sprig, धनिया पत्ता

Process
For Curd Mixture
In a bowl, add curd, ginger garlic paste, degi red chili powder, turmeric powder, coriander powder, cumin powder and mix everything well.
Keep it aside for further use.

For Masala
In a shallow pan, add black cardamom, black peppercorns, cloves, green cardamom, bay leaf, cinnamon stick, shahi jeera, mace and salt to taste.
Dry roast it on moderate heat for 4-5 minutes.
Transfer it into a grinder jar and make it fine powder.
Keep it aside for further use.

For Lucknowi Mutton Korma
In a lagan or handi, add ghee, oil, once it's hot, add cinnamon stick, bay leaf, black cardamom and let it splutter.
Add mutton and keep sauteing for 2-4 minutes on medium flame.
Add onions, salt to taste and saute until the onions turn light brown in color.
Add curd mixture and keep sauteing for 5-10 minutes or until the masalas are cooked.
Add water, close the lid and cook until mutton is tender.
Add saffron water, kewra water, cashew paste and mix well.
To finish add prepared masala, coriander leaves and give a good stir.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.

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