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🌟 Awadhi Mutton Korma Recipe – The Royal Lucknowi Delight You Must Try!

Awadhi Mutton Korma Recipe – The Royal Lucknowi Delight You Must Try!

Craving a rich, slow-cooked, royal-style curry with melt-in-the-mouth mutton that tastes straight out of a nawabi kitchen? Well, welcome to the world of Awadhi Mutton Korma!

Traditional Awadhi mutton korma served in a copper handi, with creamy gravy and garnished with fried onions and saffron.
Awadhi Mutton Korma – A Regal Lucknowi Curry Full of Flavor & Fragrance!

📌 Why You’ll Love This Awadhi Mutton Korma

This isn’t your regular mutton curry. This is royalty in a bowl—a creamy, fragrant, saffron-kissed, slow-cooked Lucknowi-style korma that uses no tomato but delivers a decadent burst of flavors using yogurt, whole spices, fried onions, and kewra.🌟

Unlike your Sunday fast-cook curries, Awadhi Korma is meant to be luxuriously slow. The kind of dish where time, patience, and a good appetite bring out perfection.

🌍 What is Awadhi Mutton Korma?

Originating from the Awadh region (modern-day Lucknow, Uttar Pradesh), this dish is a gem from the Mughal-era royal kitchens. Awadhi cuisine focuses on dum (slow cooking), rich gravies, and delicate aromas. This korma stands apart because of:

  • The use of yogurt instead of tomatoes
  • A base of golden brown onions (birista)
  • Aromatics like kewra water, cardamom, mace, and nutmeg
  • Often garnished with silver leaf (varq) for regal flair

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  • awadhi mutton korma recipe
  • how to make Lucknowi mutton korma
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  • slow-cooked mutton korma Indian style
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📝 Ingredients (Serves 4)

Main Ingredients:

  • 750g mutton (bone-in preferred)
  • 1 cup yogurt (thick, whisked)
  • 2 large onions (sliced thinly and fried until golden)
  • 2 tbsp ghee + 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste

Whole Spices:

  • 4 green cardamoms
  • 1 black cardamom
  • 1-inch cinnamon stick
  • 4-5 cloves
  • 1 bay leaf
  • 1 tsp shahi jeera
  • ½ tsp nutmeg powder
  • ¼ tsp mace (javitri) powder

Aromatics:

  • 1 tsp kewra water
  • A few saffron strands soaked in 2 tbsp warm milk (optional)
  • ½ tsp rose water (optional)

👨‍🍳 How to Make Awadhi Mutton Korma – Step-by-Step Guide

Step 1: Fry the Onions

  • Heat oil and ghee in a deep heavy-bottomed pan.
  • Add thinly sliced onions and fry until golden brown and crisp.
  • Drain and keep half for garnishing; crush the rest.

Step 2: Sear the Mutton

  • In the remaining ghee-oil mix, add all whole spices.
  • Add ginger-garlic paste, sauté for a minute.
  • Add mutton and sear until it turns brown on all sides.

Step 3: Add Crushed Fried Onions

  • Mix in crushed fried onions and cook for 3–4 minutes.

Step 4: Yogurt Time!

  • Lower the heat.
  • Add whisked yogurt little by little, stirring continuously to avoid curdling.
  • Add salt, nutmeg, mace.
  • Cook on medium until oil separates.

Step 5: Dum Cooking (Slow-Cook Magic)

  • Add ½ cup hot water. Cover tightly and cook on low heat for 45–60 minutes, until the meat is tender.
  • Add saffron milk, kewra, and rose water. Simmer for another 5 minutes.

Step 6: Rest & Serve

  • Let the korma sit for 10 minutes before serving to allow flavors to mature.

🍽️ Serving Suggestions

Serve with:

✅ Sheermal or Roomali Roti
✅ Zafrani Pulao or even plain Basmati rice
✅ Sliced onions and lemon wedges on the side

Optional: Garnish with silver varq and roasted dry fruits for a nawabi touch!

💡 Tips for Perfect Awadhi Mutton Korma

  • Always use good quality yogurt and whisk it properly to avoid splitting.
  • Don’t rush the slow cooking. Dum is what makes it magical!
  • Avoid tomatoes at all costs. This is not a typical curry—it’s Awadhi!

🤓 Fun Fact with a Dash of Comedy

Awadhi Korma is that one guest at the food party who comes dressed in royal robes, refuses to sit with "regular curries," and insists on being slow-cooked to perfection with aromatics and rose water like it’s going to a Mughal durbar!

❓FAQs

Q. Can I make Awadhi korma in a pressure cooker?
A. You can, but it’s like rushing a royal parade. Best done slow and steady.

Q. Why no tomatoes?
A. Because Awadhi cuisine respects tradition—and tomatoes are new-gen intruders here.

Q. Can I use chicken instead?
A. Sure, but that’s like calling biryani “pulao.” It’ll taste good—but don’t call it the same.

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