Lucknow x Turkey
Korma hunkar begendi
An Awadhi korma reclines on a smoky brinjal cream. The sultan would approve; so will your guests.
110 minTime
36 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original769kcalsame
36 gproteinsame
8 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Char the brinjals directly over a gas flame on medium heat for 12 to 15 minutes, turning, until collapsed and black. Cover in a bowl 10 minutes, peel and chop with the lemon juice.
- 2Heat the ghee in a heavy pot on medium heat. Add the whole spices and onions and fry 12 minutes until deep golden. Lift out the onions and blend with the curd.
- 3Add the lamb and ginger garlic paste to the pot and brown 8 minutes on medium high heat. Add the chilli, coriander, salt and the onion paste and stir 5 minutes on medium heat.
- 4Add the water, cover and simmer on low heat for 60 minutes until the lamb is tender with no pink inside.
- 5Grind the 20 cashews with 2 tbsp water. Stir into the korma and simmer 5 minutes on low heat. Add a few drops of kewra water.
- 6For the begendi, melt the butter on medium heat, stir in the maida 1 minute, whisk in the milk and cook 4 minutes. Add the brinjal, cheese, nutmeg and salt and cook 3 minutes.
Serve it like this
Spread the begendi in a wide circle on a warm plate, make a hollow in the centre, spoon the korma into it and finish with a few drops of ghee and chopped coriander.