Bhopali Gosht Korma

Bhopali Gosht Korma is a rich and flavorful Mughlai-style meat dish from the city of Bhopal, Madhya Pradesh, India. It is a beloved specialty of the region, known for its aromatic spices and creamy texture. The dish is a testament to Bhopal's rich culinary heritage and the influence of Mughal cuisine on the city's gastronomy.

Here's a general recipe for Bhopali Gosht Korma:

Ingredients:

- 500 grams of mutton (goat meat), cut into pieces

- 1 cup yogurt, whisked

- 1 large onion, finely sliced

- 1/4 cup ghee (clarified butter) or vegetable oil

- 1/2 cup fresh cream (optional)

- 2 tablespoons ginger-garlic paste

- 1/4 cup fried onions (birista) for garnish

- A handful of chopped fresh coriander leaves for garnish

- Salt to taste

For the Korma Paste:

- 1/2 cup grated or sliced coconut

- 1/4 cup cashew nuts

- 2-3 green chilies (adjust to your spice preference)

- 1-inch piece of cinnamon stick

- 2-3 green cardamom pods

- 4-5 cloves

- 1/2 teaspoon black peppercorns

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

Instructions:

1. Prepare the Korma Paste:

   - Dry roast the grated coconut, cashew nuts, cinnamon, cardamom, cloves, black peppercorns, cumin seeds, and coriander seeds in a pan until lightly toasted. Allow them to cool.

   - Grind the toasted spices along with green chilies to form a smooth paste. You can add a little water if needed.

2. Marinate the Meat:

   - In a bowl, mix the mutton pieces with half of the ginger-garlic paste and half of the yogurt. Add a pinch of salt and let it marinate for about 30 minutes.

3. Cook the Meat:

   - In a large heavy-bottomed pot or pressure cooker, heat ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown.

   - Add the remaining ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

   - Add the marinated mutton pieces and cook until they are browned on all sides.

   - Add the korma paste to the pot and mix well with the meat.

   - Add salt to taste and cook for a few more minutes.

4. Simmer the Korma:

   - Add enough water to cover the meat and bring it to a boil. If using a pressure cooker, pressure cook the meat until it is tender and cooked thoroughly. If using a pot, cover it with a lid and let it simmer on low heat until the meat is tender and cooked.

5. Add Cream and Garnish:

   - Once the meat is cooked, add the fresh cream (if using) to the korma and mix well. Simmer for a few more minutes until the gravy thickens.

   - Garnish the Bhopali Gosht Korma with fried onions (birista) and chopped fresh coriander leaves.

Bhopali Gosht Korma is best served hot with naan, roti, or steamed rice. Enjoy this flavorful and creamy Mughlai delicacy, and savor the taste of Bhopal's culinary heritage!

Read More