Ammi Ke Haathon Ka Lucknowi Mutton Qorma | Traditional Awadhi Recipe | Imaamdasta

Kuch zaiqe sirf khaane ka hissa nahi hote, woh ghar ki yaadon aur purani riwayaton se jude hote hain. In this episode of Imaamdasta, we bring you a traditional Lucknowi Mutton Qorma, prepared by Ammi in her own kitchen, just the way it has been made in our family for years. From the slow bhunai of the meat to the fragrance of whole spices and kewra, every step carries a little bit of Lucknow's culinary heritage. Here's the complete recipe for you to try at home. Ingredients (500 g Mutton) Mutton: 500 g Onions: 2 medium-sized, sliced Mustard oil: 240 ml Black cardamom (Badi Elaichi): 2 Green cardamom (Chhoti Elaichi): 4 Cinnamon (Dalchini): 1-inch piece Black peppercorns (Kali Mirch): 10–13 Bay leaves (Tej Patta): 2 Mace (Javitri): 1 flower Cloves (Laung): 5 Coriander powder (Dhaniya): 3 tbsp Red chilli powder: ½ tsp Kashmiri red chilli powder: ½ tsp Curd (Dahi): 1 tbsp Coconut powder: 2 tbsp, prepared as a paste Ginger-garlic paste: As required Salt: To taste Kewra water: 1 tsp Water: As required for gravy Method of Preparation Step 1: Prepare the base Heat mustard oil in a heavy-bottomed vessel. Add black cardamom, green cardamom, cinnamon, peppercorns, bay leaves, mace and cloves. Allow the whole spices to release their fragrance. Add sliced onions and fry until golden brown. Step 2: Bhuno the mutton Add washed mutton to the onions and spices. Bhuno until the meat begins to change colour. Add ginger-garlic paste, coconut paste and salt. Mix well, cover and allow the meat to cook. Step 3: Roast the powdered spices In a separate pan, heat the pan and switch off the flame. Add coriander powder and regular red chilli powder. Gently dry-roast them using the residual heat of the pan. Step 4: The second bhunai Once the mutton is approximately 80% cooked, remove the lid and continue bhunai until the oil begins to separate. Add the roasted spice mixture along with Kashmiri red chilli powder. Mix everything well. Step 5: Add curd and prepare the gravy Add curd and continue bhunai until it is incorporated into the masala. Add water as required, keeping the consistency of the gravy slightly thin. Cover and cook on a low flame until the mutton becomes completely tender and the gravy is properly cooked. Step 6: The final touch Turn off the flame and add 1 teaspoon of kewra water. Allow the qorma to rest for approximately 30 minutes before serving, letting the flavours settle and develop. Serve hot with soft rumali rotis. --- We hope you enjoy preparing this recipe as much as we enjoy sharing it. If you love traditional recipes, forgotten cooking techniques and the culinary heritage of India, subscribe to Imaamdasta for more stories from our kitchens. #Imaamdasta #LucknowiQorma #MuttonQorma #AwadhiCuisine #TraditionalRecipes