Hyderabadi Mutton Korma
Mutton slow-braised in a golden Mughal-Deccani gravy built from fried onion paste, yoghurt, almond and cashew paste, mace, and white poppy seeds — richer and more aromatic than the everyday curry but not as dark as chha gosht. The finished gravy is ivory-gold, thick, and fragrant, representing the Persian and Mughal court cooking tradition transplanted to the Deccan.
Cuisines
Hyderabadi
Mughlai
Best for
Lunch
Dinner
Build a full meal around Hyderabadi Mutton Korma
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Ghee |
|
2 tablespoons | Oil |
|
2 large | Onion , thinly sliced |
|
1 tablespoon | Ginger-garlic paste |
|
1 cup | Yogurt , beaten |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
4 pods | Cardamom , green |
|
4 cloves | Clove |
|
1 inch | Cinnamon stick |
|
2 pieces | Bay Leaf |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Mint , chopped |
Instructions
- 1 Heat ghee and oil in a heavy-bottomed pan over medium heat.
- 2 Add sliced onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another 2 minutes.
- 4 Add mutton pieces and cook until they are browned on all sides.
- 5 Mix in yogurt, red chili powder, turmeric powder, coriander powder, and salt.
- 6 Add cardamom, cloves, cinnamon, and bay leaves. Stir well.
- 7 Pour in water, cover the pan, and let it simmer on low heat until the mutton is tender.
- 8 Once the mutton is cooked, add garam masala and stir.
- 9 Garnish with chopped coriander and mint leaves before serving.
Tips
For a richer taste, marinate the mutton in yogurt and spices for at least 2 hours before cooking.