A robust mutton korma cooked with almond paste and uplifted by the fragrance of kewra water – an Awadhi delicacy
Method
Clean the lamb and cut into small pieces. Marinate the lamb with salt, ginger and garlic paste, and yoghurt, and keep aside for an hour.
Take a thick-bottom pan, put water and almonds to a boil. Remove skin of almonds and deep fry till they turn golden.
Take another pan, put oil and add the whole spices till they crackling. Add sliced onions and cook on the simmer flame till they turn golden brown. Add ginger and garlic paste, dry slices and saute over slow flame for next five minutes.
Add the lamb and saute till it leaves its fat and juices; then add the dry spices and curd. Let the lamb boil on slow heat with water and cover with lid – this will allow the protein to cook well and achieve a tender texture.
Once the lamb is cooked, add almond paste and finish with garam masala and kewra water. Garnish on top with almond flakes and brown onion. Serve with khamiri or garlic n naan, roti and rice.
