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How To make Awadhi Gosht Korma? | Instant Awadhi Gosht Korma Recipe

Awadhi Gosht Korma is a popular Mughlai dish that originates from the Awadh region of India. It is a slow-cooked meat dish that is rich, creamy, and bursting with flavor. Here’s how you can make Awadhi Gosht Korma in 800 words:

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 kg lamb or mutton, cut into small pieces
  • 1 cup yogurt
  • 1 cup fried onions
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp ghee or oil
  • 1 bay leaf
  • 2 black cardamom pods
  • 2 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 cup milk
  • Salt to taste
  • Chopped coriander leaves for garnishing


  • Marinate the meat: In a large bowl, mix the yogurt, fried onions, ginger paste, garlic paste, and salt. Add the meat to the bowl and mix well to coat it with the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
  • Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the bay leaf, black and green cardamom pods, cloves, cinnamon stick, cumin seeds, coriander seeds, and fennel seeds. Cook for 2-3 minutes or until the spices start to release their aroma.
  • Add the marinated meat to the pot and cook over medium-high heat for 10-12 minutes or until the meat is browned on all sides.
  • Add the red chili powder, turmeric powder, and garam masala powder to the pot and stir well.
  • Pour in enough water to cover the meat and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1-2 hours or until the meat is tender and cooked through. Stir occasionally to prevent the meat from sticking to the bottom of the pot.
  • Once the meat is cooked, remove the lid and increase the heat to high. Cook for another 5-10 minutes or until the gravy thickens and the oil starts to separate.
  • Stir in the milk and cook for another 5 minutes or until the gravy is creamy and smooth. If the gravy is too thick, add a little more milk or water to thin it out.
  • Check the seasoning and add more salt if needed.
  • Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.


  • Use tender cuts of lamb or mutton for best results.
  • If you don’t have fried onions, you can slice 2-3 onions and fry them in oil until golden brown.
  • You can also use cashew paste or almond paste instead of milk to make the gravy creamy and rich.
  • For a spicier korma, increase the amount of red chili powder.
  • If you don’t have all the whole spices listed in the recipe, you can use a pre-made garam masala blend instead.
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