In gosht korma, the meat is cooked with a blend of aromatic spices such as Cardamom, Cinnamon, Cloves, and Cumin, along with Onion, Garlic, Ginger.
Gosht korma is a dish that is popular in Indian and Pakistani cuisine, also known as lamb korma. However, the term "ghost" is actually a mistranslation of the word "gosht", which means "meat" in Urdu and Hindi. So "gosht korma" simply means "meat korma & mutton korma", where the meat can be lamb, goat, or beef.
Korma curry or korma paste is a type of curry that is typically made with a creamy, spiced sauce. In gosht korma, the meat is cooked with a blend of aromatic spices such as Cardamom, Cinnamon, Cloves, and Cumin, along with Onion, Garlic, Ginger, and Yogurt. The sauce is usually made with a mix of yogurt, Cream, or Coconut Milk, giving it a rich and creamy texture. The dish is typically served with Naan, Rice, and Bread.
There are many variations of gosht korma, with each region and family having their own unique recipe. Some recipes may include additional ingredients such as almonds, raisins, or cashews for added flavor and texture.
Serves: 4
Preparation time: 40 minutes
Cooking time: 1 hour
PREPARATION
- LAMB: Clean & cut breast and saddle into 1-inch chunks.
- ONIONS: Peel, wash and chop.
- YOGHURT: Whisk in a bowl until it is smooth.
- SAFFRON: Dissolve in warm milk.
- ALMONDS: Finely chopped.
COOKING
- Heat ghee in a handi or pot, add whole spices like clove, cardamom,, cinnamon, and bay leaves.
- Saute over medium heat until they begin to crackle or relish the flavor of ghee.
- Add sliced onions, saute until light brown, add the ginger and garlic pastes or finely chopped, and saute until the moisture has been evaporated.
- Then add coriander, red chilies, and salt, and stir. add lamb, and bunny for 5 minutes, add yogurt, bring to a boil, add water (approx 800ml/3⅓ cups), cover, and simmer, stirring occasionally, until lamb is almost cooked.
- Now add garam masala, mace and cardamom powder, and pepper, stir, add vetiver, stir, cover, and simmer for 8-10 minutes.
- Adjust the seasoning. Add saffron and stir.
INGREDIENTS gosht korma
- 1.2kg/2⅔lb Spring Lamb (assorted cuts)
- 2 sticks Cinnamon (1-inch)
- 2 Bay Leaves
- 160g/1 cup Onions
- 50g/3 Tbs Ginger paste
- 50g/3 Tbs Garlic paste
- 10g/2 tsp Coriander powder
- 5g/1 tsp Garam Masala
- 3g/½ tsp Mace and Green
- Cardamom powder
- 3g/½ tsp Black Pepper powder
- 5g/ 1 tsp Red Chilli powder
- Salt
- 150g/¾ cup Ghee
- 10 Green Cardamom
- 5 Cloves
- 220g/1 cup Yoghurt
- ½g/1 tsp Saffron
- 30ml/2 Tbs Milk
- Chandi-ka-Varq
- 20 Roasted Almonds
- 2 drops Vetiver
TO SERVE
- Remove to a bowl, garnish with roasted almonds, and serve with Phulka bread or Pulao.
Calorie Count of Ghost Korma
The calorie count of ghost korma can vary depending on the recipe, but here is an approximate breakdown of the calories in a serving of ghost korma made with boneless lamb meat and a creamy sauce, using commonly available ingredients:
- 1 cup of ghost korma: 300-400 calories
- 1 tablespoon vegetable oil: 120 calories
- 1 onion (medium-sized): 44 calories
- 1 teaspoon ginger paste: 6 calories
- 1 teaspoon garlic paste: 4 calories
- 1 cup plain yogurt: 150 calories
- 1 cup heavy cream: 800 calories
- 1 pound boneless lamb meat: 780 calories
Total calories in 1 cup of mutton korma made with these ingredients: 2204-2304 calories
Please note that this is an approximate calorie count and can vary depending on the specific recipe, ingredients used and serving size. To get a more accurate estimate of the calorie count, it's always a good idea to check the nutrition information of the specific ingredients and adjust the serving size accordingly.
