Madhya Pradesh, the heart of India, is a treasure trove of culinary delights. The state's cuisine is a unique blend of vegetarian and non-vegetarian dishes, each with its own distinct flavours and aromas. One such dish that stands out is the Bhopali Gosht Korma, a rich and flavorful meat curry that has its roots in the royal kitchens of Bhopal. Bhopal, the capital of Madhya Pradesh, was once ruled by the Nawabs of Bhopal, who were known for their love for good food and hospitality. They were instrumental in creating Bhopali cuisine, which is a fusion of Mughlai, Afghani, and local Indian flavours.
This dish is a perfect example of this fusion cuisine. It is made with tender chunks of lamb cooked in a creamy and spicy sauce, flavoured with aromatic spices like cardamom, cinnamon, and cloves. The dish is usually served with naan or roti, and it is sure to leave you craving more.
The Bhopali Gosht Korma is not just a dish, but a celebration of the rich culture and heritage of Madhya Pradesh. It is a dish that has stood the test of time and continues to be a favourite among food lovers across the country. So the next time you find yourself in Bhopal, make sure to try out this culinary masterpiece and experience the flavours of this magnificent state.
Video Credits: Get Curried/YouTube
Ingredients:
- 1 kg mutton, cut into bite-sized pieces
- 250g yoghurt
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 4 tbsp ghee or vegetable oil
- 2 onions, finely sliced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 black cardamom pods
- 3 cloves
- 1 bay leaf
- 2 tsp kewra water
- 1 cup water
- Salt, to taste
- 100ml double cream
- Fresh coriander leaves, chopped for garnish
Method:
- In a large bowl, mix together the yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and salt.
- Add the mutton pieces and mix well. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Heat the ghee or oil over medium heat in a large pot or Dutch oven.
- Add the sliced onions and cook until golden brown, stirring occasionally.
- Add the cinnamon stick, green and black cardamom pods, cloves and bay leaf and cook for a minute, stirring constantly.
- Add the marinated lamb and cook for 10-15 minutes, stirring occasionally, until the meat is browned.
- Add 1 cup of water, cover the pot and simmer on low heat for 45-60 minutes, until the lamb is tender and the sauce has thickened.
- Stir in the double cream and cook for a further 5-10 minutes.
- Garnish with fresh coriander leaves and serve hot with naan bread or rice.