Mutton Korma

why make this recipe

Mutton Korma is rich, soft, and full of warm spices. It tastes like a restaurant dish but you can make it at home. This recipe uses simple steps and common spices. It is good for family meals and special days.

introduction

This Mutton Korma uses fried onions, whole spices, and yogurt to make a thick, creamy sauce. The meat cooks until tender and the flavors blend well. The recipe is easy to follow and needs a pressure cooker for quick cooking.

how to make Mutton Korma

1. Fry and grind onions to make birista (fried onion paste).
2. Brown whole spices in hot oil, then add mutton and cook on high flame.
3. Add ginger garlic paste and dry spices. Cook until oil separates.
4. Add water and pressure cook until meat is tender.
5. Reduce extra water, stir in whisked curd, then add fried onion paste. Cook until thick and oil separates.
6. Finish with nutmeg, mace, and kewra water for aroma.

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 a 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 turns 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 with steamed basmati rice, naan, or roti. Garnish with a few fried onions or fresh coriander leaves. A side of plain raita or salad works well to balance the rich sauce.

how to store Mutton Korma

• Cool to room temperature before storing.
• Keep in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Mutton Korma

• Use fresh mutton and cut into even pieces for uniform cooking.
• Fry onions till light golden for sweet, deep flavor; do not burn them.
• Whisk curd well so it mixes smoothly.
• If sauce is too thin, simmer uncovered to reduce. If too thick, add a little hot water.
• Use low flame when adding curd to prevent curdling.

variation (if any)

• Add ground almonds or cashew paste for extra creaminess.
• Replace kewra water with a few drops of rose water for a floral note.
• Use chicken or lamb shoulder instead of mutton for different textures.
• For a milder dish, reduce red chilli powder.

FAQs

Q: Can I make this without a pressure cooker?
A: Yes. Cook the mutton in a heavy pot with a tight lid. It will take longer (about 1.5 to 2 hours) until the meat is tender.

Q: Can I use store-bought fried onions instead of frying my own?
A: You can, but fresh fried onions give a better, deeper flavor. Store-bought works in a pinch.

Q: Will the curd split when I add it?
A: To avoid splitting, lower the flame and add whisked curd slowly while stirring. Cook gently for 2–3 minutes.

Q: How spicy is this dish?
A: The recipe has moderate heat. You can lower red chilli powder for milder taste or increase it for more heat.

Q: Can I make it ahead for a party?
A: Yes. The flavors improve after a few hours. Reheat gently before serving.

Conclusion

For a clear step-by-step version and more tips, you can check this detailed guide: Mutton Korma (Lamb Korma) – Actually Easy! – Tea for Turmeric.

Mutton Korma

A rich and creamy Mutton Korma, seamlessly blending warm spices and tender meat, perfect for family meals and special occasions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, South Asian

Calories: 460

Ingredients Method Notes

Ingredients

  

Main ingredients

• 500 g Mutton Cut into even pieces for uniform cooking
• 1.5 Onions Onions, sliced thinly Fried until light golden
• 3 tbsp Oil For frying and cooking
• 2 sticks Cinnamon Sticks
• 5 pieces Black Pepper Corns
• 3 pieces Green Cardamoms
• 1 piece Black Cardamom
• 3 pieces Cloves
• 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
• 100 g Curd (whisked) Whisk until smooth
• 1/4 tsp Nutmeg Powder
• 1/4 tsp Mace Powder
• 1/2 tsp Kewra Water Can substitute with rose water

Method

 

Preparation

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.

Cooking

1. Heat oil in a pressure cooker. Add whole spices and sauté for a few seconds.
2. Add mutton and cook on high flame, stirring continuously for 3-4 minutes.
3. Add ginger garlic paste and cook for 1-2 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 for 5 whistles.
7. Open lid and reduce excess water for 2-3 minutes on high flame.
8. Lower the flame and add whipped curd. Mix well and cook for 2-3 minutes.
9. Add ground birista (fried onions) and mix well. Cook until thick and oil separates.
10. Finish with nutmeg powder, mace powder, and kewra water. Cook for 2-3 minutes.

Notes

Serve hot with steamed basmati rice, naan, or roti. Garnish with fried onions or fresh coriander leaves. A side of plain raita or salad balances the rich sauce. Use fresh mutton for better flavor.