This Korma is always at my family’s Eid table, especially on Eid ul Adha, along with Raisin & Pine Nut Pulao, Pakistani Chicken Steam Roast, Hyderabadi Bagara Baingan, and some Kachumber Salad.
Why you’ll love this recipe
A delicious blend of flavors - This curry packs a ton of flavor and will definitely tickle your palate! The sweet, spicy, and sour curry cooks till the dried plums are plump and juicy and the meat is fork-tender. Perfectly paired with soft, warm naan, this recipe is always a treat! Unique recipe - This is a unique recipe known only to a handful of people of Kashmiri lineage. Made especially at festivals and weddings, you’ll want to try it for your next celebration. Easy to make- The Gosht Aloo Bukhara recipe is very simple to follow, with no complex spices to source and no complex cooking technique involved.
Ingredient notes
Beef - Although traditionally, Gosht Aloo Bukhara is made with Goat meat, I like to make mine with boneless beef. Tomatoes - Roma tomatoes work best for curries as they melt quickly and easily, resulting in a more blended curry. Onions - Yellow onions are always my go-to due to their neutral taste. Red onions are the best alternative to this. Dried Plums - The dried plums used in this curry are known as “Aloo Bukhara” and are of a specific variety. They are not the same as prunes, which are very sour and give the curry a unique taste. They are easily available at South Asian stores or at www.amazon.com via this link. I always have some in stock as I love using them in my Chana Dal Gosht and in my Best Mutton Biryani Recipe. Green Chilies - Typically, I use 2 serrano chilies in my curry. These are sometimes difficult to source, so I substitute with 1 jalapeno. Almonds - This is a type of Korma, so a garnish of slivered almonds is necessary. Sugar - I use sugar in the raw for this recipe as that’s what I use in my house but regular white granulated sugar works just as well.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Try the recipe with different meat - You can try the recipe with goat meat, lamb, or veal. I don’t personally recommend chicken, as I feel that the rich taste of the plums works better with red meat. Switch up the spices - Try adding garam masala and cardamom, as in a traditional korma.
The recipe
Expert Tips
Soak the plums - Saoking the plums rehydrates them and releases their natural sugars. This is an essential step and results in a more delicious curry. Use the right beef - If you choose to cook this curry with beef as I have, I would recommend using Tenderloin. This curry is something you cook for special occasions and warrants a really good cut of meat for it to taste its best.
Other curries you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
