Mutton Korma

why make this recipe

Mutton Korma is rich, fragrant and full of warm spices. It makes a special meal for family or guests. The curry is creamy and mild, so many people enjoy it. It uses simple steps and common spices. You get deep flavor without hard work.

introduction

Mutton Korma is a slow-cooked meat curry with fried onion paste, yogurt and whole spices. The mutton stays soft and the sauce becomes thick and aromatic. This dish pairs well with rice, roti or naan. The taste is royal but the method is easy to follow.

how to make Mutton Korma

Follow the steps below in order. Fry onions and grind them to make birista. Brown the mutton with whole spices. Pressure cook the meat, then finish with whisked curd, birista, and aroma spices like nutmeg, mace and kewra. Cook over low heat until oil separates and gravy thickens.

Ingredients :

500g Mutton, 1.5 Onions, 3 tbsp Oil, 2 Cinnamon Sticks, 5 Black Pepper Corns, 3 Green Cardamoms, 1 Black Cardamom, 3 Cloves, 1 tbsp Ginger Garlic Paste, 1/2 tsp Turmeric Powder, 1/2 tbsp Red Chilli Powder, 1/2 tbsp Coriander Powder, 1 tsp Salt or as per taste, 1.5 Cups Water, 100g Curd (whisked), 1/4 tsp Nutmeg Powder, 1/4 tsp Mace Powder, 1/2 tsp Kewra Water

Directions :

1. Slice Onions thinly.
2. Deep fry onions till they turn light golden brown.
3. Remove on kitchen towel to drain out excess oil.
4. Grind fried onions coarsely.
5. Heat oil in a pressure cooker. Add whole spices. Saute for few seconds.
6. Add mutton and cook on high flame stirring continuously for 3 – 4 mins.
7. Add ginger garlic paste. Cook for 1 – 2 mins on medium flame.
8. Add turmeric powder, red chilli powder and coriander powder. Mix well and cook till oil separates.
9. Add salt and water. Mix well. Bring to a boil.
10. Pressure cook and take 5 whistles.
11. Open lid and reduce excess water for 2 – 3 mins on high flame.
12. Lower the flame and add whisked curd. Mix well and cook for 2 – 3 mins.
13. Add ground birista (fried onions) and mix well. Cook till it turn a little thick and oil is separated.
14. Add nutmeg powder, mace powder and kewra water. Mix well and cook for 2 – 3 mins.
15. Serve with rice, roti or naan and Enjoy.

how to serve Mutton Korma

Serve hot. Place the korma in a bowl and garnish with a few fried onion pieces if you like. Serve with plain rice, jeera rice, naan or roti. A simple salad or raita goes well on the side.

how to store Mutton Korma

Cool the korma to room temperature. Put it in an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat gently on low heat. Add a splash of water if the gravy is too thick.

tips to make Mutton Korma

• Use fresh mutton pieces for best flavor and tenderness.
• Fry onions till light golden for a sweet, nutty taste. Do not burn them.
• Cook mutton well before adding curd so curd does not split.
• Whisk curd smooth and add on low heat. Stir continuously.
• Adjust water to get the gravy thickness you like. Reduce more for a thicker curry.
• Use a heavy-bottom pan or pressure cooker to cook evenly.

variation (if any)

• Use lamb instead of mutton for a similar result.
• Add a few cashews to the fried onions before grinding for a creamier korma.
• For a richer korma, add a small amount of cream at the end.
• To make a milder version, reduce the red chilli powder.

FAQs

Q: Can I use lamb instead of mutton?
A: Yes. Lamb works well and cooks a little faster.

Q: How long should I pressure cook the mutton?
A: Follow the recipe step: pressure cook and take 5 whistles. Cooking time may vary with meat cut and pressure cooker. Check if meat is tender before finishing.

Q: Will the curd split while cooking?
A: To avoid splitting, add whisked curd on low heat and stir continuously. Lower the flame before adding curd.

Q: Can I make this ahead for a party?
A: Yes. Make a day ahead and reheat. The flavors may deepen overnight.

Q: Can I skip kewra water?
A: Yes. Kewra adds aroma. If you do not have it, you can skip it or use a drop of rose water.

Conclusion

For another easy and clear step-by-step Mutton Korma guide, see Mutton Korma (Lamb Korma) – Actually Easy! – Tea for Turmeric.

Mutton Korma

Mutton Korma is a rich and fragrant curry that is perfect for special meals, featuring tender mutton in a creamy, mild sauce with warm spices.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Korma

• 500 g Mutton Use fresh pieces for best flavor and tenderness.
• 1.5 pieces Onions, thinly sliced Fry until light golden brown.
• 3 tbsp Oil For frying.
• 2 sticks Cinnamon Whole.
• 5 pieces Black Pepper Corns Whole.
• 3 pieces Green Cardamoms Whole.
• 1 piece Black Cardamom Whole.
• 3 pieces Cloves Whole.
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Red Chilli Powder Adjust to taste.
• 1/2 tbsp Coriander Powder
• 1 tsp Salt Or to taste.
• 1.5 cups Water Adjust for desired gravy thickness.
• 100 g Curd, whisked Add smoothly to avoid splitting.
• 1/4 tsp Nutmeg Powder
• 1/4 tsp Mace Powder
• 1/2 tsp Kewra Water For aroma, optional.

Method

 

Preparation

1. Slice onions thinly.
2. Deep fry onions till they turn light golden brown.
3. Remove on a kitchen towel to drain excess oil.
4. Grind fried onions coarsely.

Cooking

1. Heat oil in a pressure cooker. Add whole spices. Sauté for a few seconds.
2. Add mutton and cook on high flame, stirring continuously for 3 to 4 minutes.
3. Add ginger garlic paste and cook for 1 to 2 minutes on medium flame.
4. Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook until oil separates.
5. Add salt and water. Mix well and bring to a boil.
6. Pressure cook and take 5 whistles.
7. Open lid and reduce excess water for 2 to 3 minutes on high flame.
8. Lower the flame and add whisked curd. Mix well and cook for 2 to 3 minutes.
9. Add ground birista (fried onions) and mix well. Cook until it thickens and oil separates.
10. Add nutmeg powder, mace powder, and kewra water. Mix well and cook for 2 to 3 minutes.

Serving

1. Serve hot. Garnish with a few fried onion pieces if desired.
2. Accompany with plain rice, jeera rice, naan, or roti. A simple salad or raita pairs well on the side.

Notes

Cool the korma to room temperature before storing. Refrigerate in an airtight container for up to 3 days or freeze for longer storage. Thaw in the fridge and reheat gently, adding water if the gravy is too thick. Use a heavy-bottom pan or pressure cooker for even cooking.