Bhopali Gosht Korma
Slow-braised mutton in a deeply spiced, nut-and-curd-thickened gravy, a hallmark of Bhopal's nawabi kitchen heritage.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Heavy-bottomed handi
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 420 kcal
Instructions
- 1
Grind cashews and poppy seeds with a little water into a smooth paste.
- 2
Heat ghee (clarified butter) in a heavy handi (deep pot). Sizzle the cardamom, cloves, and cinnamon in the hot ghee.
- 3
Add ginger-garlic paste. Fry gently until the raw smell goes away.
- 4
Add mutton pieces. Fry over high heat for 5-6 minutes until lightly browned.
- 5
Add half of the crushed fried onions, chilli powder, coriander powder, and salt. Cook for 5 minutes.
- 6
Turn the heat down and slowly stir in whisked curd so it does not split. Stir in the cashew-poppy seed paste.
- 7
Cover and cook gently on low heat for 45-50 minutes, stirring occasionally. Cook until the mutton is tender and gravy thickens.
- 8
Top with the remaining fried onions and coriander before serving.
Chef's tips
Add curd over low heat and stir constantly so it does not split. Slow cooking over low heat makes the mutton tender and blends the gravy.
Ingredient substitutions
- mutton → chicken (reduce cooking time by half)
Storage
Refrigerate for up to 3 days; flavour deepens overnight.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Adding curd over high heat, which causes the gravy to split.
Serving suggestions
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