A Gosht Awadhi Korma is the perfect fulfilling meal with plenty of flavours. Serve with sheermal or paratha for a hearty meal.

500gm Mutton boneless
50gm Fried onion
100gm Raw onion.
100gm Pure ghee
1 tbsp Red chilli powder
Salt to taste
1 tbsp Coriander powder
1 tbsp Garam masala powder
50 gm Ginger garlic paste
50gm Yoghurt
25gm Chironji
50gm Kaju (cashews)
2 Bayleaf
4 Cloves
2 Cinnamon stick
4 Green cardamom
1 drop Methe ittar
1 tbsp Kewra water
7-8 Strands of Saffron

For Garnish
Coriander leaves
Ginger Julian


Fry kaju, chironji and make a fine paste. Grind fried onion and raw onion make a fine paste and keep aside. Dissolve saffron in hot water.

Heat ghee in pan crackle cinnamon, cloves, bay leaves, green cardamom and mutton to fry for a while. Add ginger-garlic paste salt, red chilli powder coriander powder and onion paste cooked in slow fire for 10 min.

Then add beaten yoghurt, kaju chironji paste, and garam masala. Bhuno it till oil is separated. Add one cup of water and put on slow fire till the mutton gets tender. Sprinkle metha ittar, kewra and saffron.

Take out in a bowl and garnish with coriander leaves and Julian ginger