How to make Gosht Shahi Korma -

Boneless lamb pieces cooked in a rich gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Lamb (हददी् रहित लैम्ब), Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Main Course Mutton

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For more recipes related to Gosht Shahi Korma checkout Stir Fried Lamb with Broccoli, Lamb Celery and Asparagus Stir Fry, Salt and Pepper Crispy Lamb, Lamb Stew . You can also find more Main Course Mutton recipes like Andhra Style Mutton Curry Mutton Rogan Josh Aloo Gosht Mutton curry

Gosht Shahi Korma

Gosht Shahi Korma Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gosht Shahi Korma Recipe

  • Boneless Lamb 600 grams

  • Yogurt 3 medium

  • Oil 3 tablespoons

  • Green cardamoms 3

  • Black cardamom 1

  • Cloves 4-5

  • Cinnamon 1 inch stick

  • Black peppercorns 7-8

  • Ginger paste 1 1/2 teaspoons

  • Garlic paste 1 1/2 teaspoons

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Yogurt whisked 1/2 cup

  • Cashewnut paste 1/4 cup

  • Garam masala powder 1 teaspoon

  • Fresh cream 1/2 cup

Method

Step 1

Cut the lamb into one inch cubes. Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned.

Step 2

Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.

Step 3

Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes.

Step 4

Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add cashewnut paste and garam masala powder.

Step 5

Cook for five more minutes on medium heat. Add cream and mix. Simmer for ten minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.