Gosht Korma Recipe

If spicy heat isn’t your thing, try this mild goat korma. It might be low on spice, but it scores high on flavour. 

Start this recipe by ordering the freshest mutton from Licious! Delivered within 90 minutes, the mutton remains fresh till it reaches your doorstep, allowing you to get to cooking immediately!

Buy Goat Meat (Curry-cut) online from Licious to prepare scrumptious Gosht Korma at home. Explore our website to buy mutton online and master your culinary skills with delectable mutton recipes.

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Purani Dilli Gosht Korma Recipe

Purani Dilli Gosht Korma is a goat curry that isn't too spicy but full of flavour.

Course

Main Dish

Cuisine

Indian

Keyword

gosht korma, gosht korma recipe, mutton korma, Purani dilli gosht korma

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 750 g Goat shoulder - curry cut
• 250 g goat mince
• 3 tbsp ghee
• 1 medium onion (minced)
• 4 cloves garlic (minced)
• 2 pieces ginger (1-inch each, minced)
• 3 green cardamom pods
• 1 black cardamom pod
• 6 black peppercorns
• 2 tsp Garam masala powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder (or to taste)
• 1.25 tsp salt (or to taste)
• 5-6 Tomatoes (finely chopped)
• ginger (julienned for garnish)

Course Main Dish Cuisine Indian Keyword gosht korma, gosht korma recipe, mutton korma, Purani dilli gosht korma Prep Time 10 minutes Cook Time 50 minutes Servings people Ingredients 750 g Goat shoulder - curry cut 250 g goat mince 3 tbsp ghee 1 medium onion (minced) 4 cloves garlic (minced) 2 pieces ginger (1-inch each, minced) 3 green cardamom pods 1 black cardamom pod 6 black peppercorns 2 tsp Garam masala powder 1 tsp turmeric powder 1 tsp red chilli powder (or to taste) 1.25 tsp salt (or to taste) 5-6 Tomatoes (finely chopped) ginger (julienned for garnish)

Instructions

1. Heat ghee in a large heavy kadhai or wok over high heat. Add minced onions and fry till translucent. Add ginger paste and garlic and fry till brown. Stir well to ensure that the masala does not burn.
2. Add green cardamoms, black cardamom, black peppercorns, cloves, and garam masala, and give it a good stir. The kadhai should be smoking hot.
3. Quickly slide in minced mutton, stir, and add mutton pieces. Stir to mix evenly with the onion masala. Sprinkle in turmeric, red chilli powder and salt. Cook till mince and mutton have darkened in color, about 20 minutes.
4. Transfer the mixture to a pressure cooker and place on high heat. Add chopped tomatoes, continuing to stir well for 2-3 minutes. Add water to cover, bring to boil, then seal it with the pressure cooker lid. After whistle, turn down the heat and cook for about 15 minutes. Remove from heat and let it cool till the pressure has subsided before opening the cooker.
5. If the consistency of the curry is too thin, return uncovered pressure cooker to stove and cook for another 5-10 minutes. The curry should have a consistency of medium thick gravy. Check seasoning and add salt if needed.

Serving Suggestion:

1. Allow the korma to rest for a few minutes before serving.
2. Garnish with ginger juliennes and serve with naan or lacchha parathas.