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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
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.