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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
Cook Time 40 minutes
Total Time 1 hour
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.