Hyderabadi Mutton Korma

Hyderabadi Mutton Korma

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

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 onions, 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 green cardamom
4 cloves cloves
1 inch cinnamon stick
2 pieces bay leaves
1 cup water
— salt to taste
2 tablespoons fresh coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped

Instructions

  1. 1 Heat ghee and oil in a heavy-bottomed pan over medium heat.
  2. 2 Add sliced onions and sauté until golden brown.
  3. 3 Add ginger-garlic paste and sauté for another 2 minutes.
  4. 4 Add mutton pieces and cook until they are browned on all sides.
  5. 5 Mix in yogurt, red chili powder, turmeric powder, coriander powder, and salt.
  6. 6 Add cardamom, cloves, cinnamon, and bay leaves. Stir well.
  7. 7 Pour in water, cover the pan, and let it simmer on low heat until the mutton is tender.
  8. 8 Once the mutton is cooked, add garam masala and stir.
  9. 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.