The month of Ramzan has inspired me to cook a meat dish with a Nawabi touch. On Sunday, we had a special meal – Coconut rice, Cucumber Raita and Hyderabadi Gosht (Mutton) Korma, a culinary marvel of Hyderabadi cuisine.
Gosht Korma, Coconut Rice and Cucumber Raita ~ Our Sunday mid day meal.
Its not the first time I have prepared Mutton Korma. Infact, I’ve blogged the recipe earlier. Each time I cook it, I tend to tweak the combination of spices that go into its making trying to replicate a flavor that I once tasted at a friends Id party. This particular recipe comes close to it and is a family favorite. Enriched with a paste of fresh coconut-poppy seeds, flavored with aromatic spices, the meat is slow cooked in yogurt till falling apart tender. The mildly spiced, creamy textured Korma has warm comforting flavors and makes a great side with biryani, pulao, coconut rice and rotis.
For marinade:
Make a paste