Uorfi Javed Cooks Up Authentic Lucknowi Mutton Korma For Farah Khan

Fresh off of the success of her newest reality show stint – social media personality and DIY-fashion’s most favourite – Uorfi Javed made an appearance on director-choreographer Farah Khan’s increasingly popular YouTube channel. Known to enjoy showcasing her range of family recipes from her repertoire as well as some from her famous friends, she paid a visit to Uorfi’s apartment where the latter promised to demonstrate her recipe for Lucknowi mutton korma. In true Farah style, the director brought along a box that contained her famous roast chicken – which Uorfi’s siblings – Asfi and Urusa accepted graciously.

A short chat was soon followed by the group’s foray into the kitchen, where the preparation for the mutton curry kickstarted among much chaos. Discussing everything under the sun, from sibling fights to breast augmentation procedures, Uorfi and her sisters took over stove duties, taking turns to make the korma in two separate stages. Farah also gushed about her love for enjoying Bombay pav along with mutton curries as well as toasted with a layer of milk cream and sugar. Differing in their preferences, the social media phenomenon talked about how she preferred to enjoy her curries with roti since she wasn’t familiar with the habit of eating what was in essence – bread.

As the korma pressure cooked, the group moved on to discuss Uorfi’s quirky wardrobe as well as caught a sneak peek of Follow Kar Lo Yaar’s trailer. Busily seating themselves at the dining table when it was time to eat, Farah was seen serving the sisters portions of her roast chicken, after which she enjoyed the mutton korma with whole wheat rotis. Promising to send Uorfi a meat grinder and an oven, the video concluded with the director enjoying bites of sugar-free sweets that was gifted to her as a token of Uorfi’s hospitality.

Ingredients

  • 1.5 kilos mutton
  • 2-3 bay leafs
  • 5 cloves
  • 3 cardamom pods
  • 2 black cardamom pods
  • 2 mace
  • 2 whole red chillies
  • 4 tablespoons ginger-garlic paste
  • 1 cup fried onions
  • 12-15 cashews (soaked in warm water)
  • 2 tablespoons coconut powder
  • 3 green chillies, slit lengthwise
  • 1 teaspoon nutmeg powder
  • 2 tablespoons yoghurt
  • 2 + 1 tablespoons vegetable oil
  • 2 tablespoons ghee
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 2 tablespoons fresh cream
  • 2 cups water
  • Salt, to taste

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Method

  • Marinate the mutton pieces in ginger-garlic paste and set aside while you heat a couple of tablespoons of oil in a deep saucepan.
  • Add the bay leaves, cloves, cardamom and black cardamom pods, mace and red chillies to bloom in the hot oil before tipping in the mutton.
  • Toss thoroughly to combine and let it cook for a few minutes while you grind the fried onions, cashews, coconut powder, nutmeg and green chillies to a fine paste.
  • Heat the remaining oil and ghee in a pressure cooker before adding in the ground paste and cooking for a couple of minutes.
  • Add the spice powders and salt, along with the yoghurt and cream to mix well before the mutton is transferred into the cooker.
  • Pour in water and pressure cook the curry for 6-7 whistles over medium-high heat. Serve hot with rotis.