Bhopali Gosht Korma Recipe
How to make Bhopali Gosht Korma
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A great recipe that belongs to Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices.
- Total Cook Time1 hr 25 mins
- Prep Time 25 mins
- Cook Time1 hr
- Recipe Servings6
- Easy
Ingredients of Bhopali Gosht Korma
- For masala paste:
- 2 onions - chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mace (javitri)
- 4-5 cloves
- 1/2 an inch of cinnamon
- 4 green cardamoms
- 2 brown cardamoms
- 1/2 tsp black peppercorns
- 2-3 bay leaves
- 1 1/2 cups of curd
- A pinch of nutmeg - grated
- For the gravy:
- 1/2 kg mutton
- 3 Tbsp oil
- 2-3 cups of water
- 1 tsp deghi mirch powder
- 1 tsp red chilli powder
- 2 1/2 tsp ginger - chopped
- 1 tsp garlic - chopped
- 2 tsp screw pine (kewra) water
- Salt to taste
- Ginger juliennes - for garnishing
How to Make Bhopali Gosht Korma
1.
Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.
2.
Grind all the ingredients for masala paste together. To this paste add deghi mirch and red chilli powder. Mix well.
3.
Heat the oil and lightly brown the ginger. Add the boiled mutton and cook till it turns golden brown.
4.
Add the masala paste and the stock coating the meat well to form a thick gravy.
5.
Sprinkle the salt, garlic and the kewra water.
6.
Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.