BHOPALI GOSHT KORMA | BHOPALI MUTTON KORMA RECIPE

Madhya Pradesh is the Herat of India and very rich in its tradition. The tradition includes food also. As we talk about the capital of Madhya Pradesh that is Bhopal is sought of Muslim influence that is why the non. Veg. dishes are very famous there. Bhopal city has lots of lakes. For this reason, the city is also known as ‘THE CITY OF LAKE’. Bhopal is a multi-culture and community city.

A great recipe that belongs to Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices. It is a dish of Maharajas and Rajas; they mostly prefer it in parties and jashans. The Bhopali Ghost Korma originated from the capital of Madhya Pradesh that is Bhopal. It is made in the spicy gravy of Indian spices and served hot with the butter roti and sliced onions. The dish is very rich in spices; the main thing of the dish is its spiciness.

INGREDIENTS OF BHOPALI GOSHT KORMA

For Making 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 Making 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

 

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5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

INSTRUCTION TO MAKE BHOPALI GOSHT KORMA

1.       Place the mutton into a large pot, add water, salt, and mint leaves (optional).

2.       Boil the mutton in water till almost cooked. Reserve the water to use as stock. Buy on Amazon

3.       Dry roast all the ingredients mentioned under “Masala Paste” and let it cool.

4.       Grind all the ingredients for masala paste together.

5.       In this paste add deghi mirch and red chilli powder. Mix well.

6.       Heat the oil and lightly brown the ginger.

7.       Add the boiled mutton and cook till it turns golden brown.

8.       Add the masala paste and the stock coating the meat well to form a thick gravy.

9.       Sprinkle the salt, garlic and the kewra water.

10.   Let it simmer for 30 minutes. When the mutton mixture gets dry, refill it with mutton stock depending on your need for the gravy.

11.   Finally, when mutton seems done, add ghee in it.

 

Garnish the Bhopali Ghost Korma with ginger juliennes and serve with Paratha, Pulao or Rice.

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