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AWADHI QORMA

A classic dish originating from Mughlai kitchen. Succulent pieces of meat in a rich flavoursome gravy
Print Recipe

Equipment

  • Knife
  • Chopping board
  • a pot with a lid
  • mixing bowls

Ingredients
  

  • 1 Kg lamb/mutton (preferable leg or shoulder meat) or 1kg chicken (with bones)
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste 
  • 3 tbsp yoghurt
  • 1 cup cooking oil
  • 1 tsp garam masala powder (optional)
  • ½ tsp kewra water (flavoured water)
  • 1/4 cup cashew nuts 

Whole garam masala:

  • 2 bay leaves
  • Few small pieces cinnamon stick
  • 4-5 green cardamom pods
  • 4 black cardamom
  • 6-8 peppercorn
  • 6-8 cloves
  • ¼ tsp cumin seeds

Dry spices:

  • 5 tsp Coriander powder
  • 2-3 tsp red chilli powder
  • 2 ½ Salt

Grind together:

  • 2 cup sliced onions (deep fried in golden brown colour)
  • 2 tsp poppy seeds
  • 1 tsp grated coconut
  • ¼ cup cashew nuts (soak them in boiling water for few minutes. This makes it easier to make a smooth paste) 
  • Make a smooth paste of these ingredients and keep aside.

Instructions
 

with lamb/mutton

  • n a pot add the whole garam masala. When it starts splattering add the lamb/mutton/chicken, ginger garlic paste and yoghurt. Fry the meat on high flame until all the water released from the meat dries up and the colour of the meat changes to light brown with a slight crisp coating.
  • Now add all the dry spices and fry for few more minutes*.
  • Add approximately 2 cups of water and cover with a lid. Cook it on high flame for about 3-4 minutes, when it starts boiling lower the flame and simmer cook till the meat is tender about 90%. It will take about 35-40 minutes depending upon the quality of the meat.
  • This is to avoid breaking of pieces when doing the final frying of the meat with masala. Check the meat if it’s soft, add the prepared paste. Fry till the water dries up and oil separates. This process is best done on medium flame. Keep stirring.
  • Now add boiling water (about 1 cup) to make the gravy.
  • Garnish with cashew nuts (optional), kewra water and garam masala powder (if adding). Check and adjust the salt and seasoning.
  • Cover and simmer cook for about 15 -20 minutes on low to medium flame. Check and reassure the meat is now completely soft and tender. Switch off the cooker when you can see the oil at the top.

*With chicken:

  • If using chicken, add the ground paste also with the dry spices and fry together for few minutes till the oil separates.
  • Add approximately 2 cups of water and cover with a lid. Cook it on high flame for about 3-4 minutes, when it starts boiling lower the flame and simmer cook till the chicken is tender. It might take about 20-25 minutes.
  • By the end of this process, chicken would have become tender and you should be able to see the oil float at the top. During the process some water must have evaporated. In order to get the right consistency, add some water (depending upon the current state of ten gravy) and garnish with kewra water and garam masala powder (if using).
  • You can also add few cashew nuts if you wish to. Let it simmer for 4-5 minutes. When you can see the oil floating at the top, you can switch off the cooker. Its very important to do this process on low to medium heat to get the required rich look of the dish.

Notes

  • When warming up the dish before serving, remember to do it on low to medium flame. If done on high flame, you will lose the beautiful reddish- brown luscious look of the dish.
  • Make sure you do not fry the onions too dark.
  • If you don’t want it too chilli but you need the reddish-brown colour, you can use 1-2 tsp of paprika in addition to the chilli powder.
         Serve with naan or sheermaal (a trdational bread from mughlai cuisine with a hint             of sweetness. Available in Indian/pakistani supermarkets)