Uorfi Javed is everywhere you look these days, and with the launch of her new reality TV show ‘Follow Kar Lo Yaar’, she’s brought her sisters with her into the limelight. This week, the fashion-forward celeb made another debut, this time on director Farah Khan’s YouTube channel where she and her sisters Asfi and Urusa visited to whip up a feast of Lucknowi Mutton Korma.
Farah Khan played the perfect house guest, arriving with a box of her famous roast chicken, and Uorfi had a foodie gift for her too in the form of a big box of sugar-free mithai. The group chatted about Uorfi’s new show and then headed into the kitchen to start preparing the korma. A baffled Farah Khan observed as chaos unfolded, but slowly and steadily the dish came together as Uorfi revealed she loved cooking and would often get up at 5 am to prepare food before going off the school.
While they waited for the pressure cooker to work its magic, they caught up with some episodes of the new show, explored Uorfi’s eclectic cupboard of clothes and sky high heels and sampled Farah’s roast chicken to overwhelming approval. Before leaving Farah gifted Uorfi a rice cooker and a new pressure cooker, promising to follow up with a new mixture grinder and an oven so she could continue her experiments in baking.
If you’d like to try Uorfi’s Lucknowi Mutton Korma try this recipe at home.
Uorfi’s Special Lucknowi Mutton Korma Recipe
Ingredients
- 1.5 kg mutton
- 4-5 bay leaves
- 6-8 cloves
- 4-5 green cardamoms
- 1 black cardamom
- 1-2 mace (javitri)
- 1/2 nutmeg (grated)
- 2-3 cinnamon sticks
- 2 tbsp fresh coconut, grated (or dry coconut)
- 2-3 large onions, thinly sliced and fried (for birista)
- 1/4 cup cashew nuts, soaked and ground to a paste
- 2-3 green chillies, slit
- 2 tbsp ginger-garlic paste
- 1/2 cup yoghurt
- 1/4 cup ghee
- 2 tbsp vegetable oil
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Water as required
- 2 tbsp cream (for garnish)
- Fresh coriander leaves (for garnish)
Method
- Heat ghee and oil in a large heavy-bottomed pan. Add bay leaves, cloves, cardamoms, cinnamon sticks, mace, and grated nutmeg. Sauté until aromatic.
- Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears. Add the mutton pieces and cook on medium heat until browned on all sides.
- Make a paste of cashew nuts along with 2-3 green chillies, ground coconut, fried onions and ground nutmeg.
- Mix in the cashew nut paste, yoghurt, red chilli powder, turmeric powder, coriander powder, and cumin powder. Stir well to coat the mutton evenly with the spices.
- Add 2-3 tablsepoons of dahi, and ghee and mix well. Continue to cook until the onions are well incorporated and the oil starts to separate.
- Add water as required to cover the mutton. Bring it to a boil, then lower the heat, cover, and let it simmer for 1.5 to 2 hours until the mutton is tender and cooked through.
- Once the mutton is tender, check the seasoning and adjust the salt if necessary. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.