Mutton Korma

Name: Mutton Korma
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2-3 servings
Ingredients: 500 grams Mutton, bone-in pieces; 2 tablespoons ghee; 2 tablespoons oil; 2 pieces Bay Leaf; 4 pieces cardamom, green; 4 pieces Clove; 1 inch cinnamon stick; 2 pieces Black Cardamom; 1 teaspoon Cumin, seeds; 2 cups Onion, thinly sliced; 1 tablespoon ginger-garlic paste; 1 cup Yogurt, beaten; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1 teaspoon garam masala; salt, to taste; 1 cup water; 1/4 cup Cream, fresh; 2 tablespoons Cashew, ground to paste; 1 tablespoon kewra water; 2 tablespoons Cilantro, chopped

Mughlai braised mutton — bone-in mutton cooked in a slow braise of yogurt, onion paste, aromatic whole spices (cardamom, cinnamon, clove), saffron, and finished with fried onion (birista) and a handful of almonds and cashews ground into the gravy. No tomato — the sourness comes entirely from the yogurt. The gravy is pale golden, rich, and fragrant rather than red and spicy. A foundational Mughal court dish still served at Old Delhi restaurants.

Cuisines

Awadhi Kashmiri Mughlai Delhi Lakshadweepi

Best for

Lunch Dinner

Build a full meal around 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 , bone-in pieces
	2 tablespoons	Ghee
	2 tablespoons	Oil
	2 pieces	Bay Leaf
	4 pieces	Cardamom , green
	4 pieces	Clove
	1 inch	Cinnamon stick
	2 pieces	Black Cardamom
	1 teaspoon	Cumin , seeds
	2 cups	Onion , thinly sliced
	1 tablespoon	Ginger-garlic paste
	1 cup	Yogurt , beaten
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Garam masala
	—	Salt , to taste
	1 cup	Water
	1/4 cup	Cream , fresh
	2 tablespoons	Cashew , ground to paste
	1 tablespoon	Kewra water
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat ghee and oil in a heavy-bottomed pot over medium heat.
2 Add bay leaves, green cardamom, cloves, cinnamon stick, black cardamom, and cumin seeds. Sauté until fragrant.
3 Add sliced onions and cook until golden brown.
4 Stir in ginger-garlic paste and sauté for a minute.
5 Add mutton pieces and cook until they are browned on all sides.
6 Lower the heat and add beaten yogurt, stirring continuously to prevent curdling.
7 Mix in red chili powder, coriander powder, turmeric powder, garam masala, and salt.
8 Add water, cover, and cook on low heat until the mutton is tender, about 30-40 minutes.
9 Stir in fresh cream and cashew nut paste, and cook for another 5 minutes.
10 Add kewra water and simmer for 2 minutes.
11 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton with yogurt and spices for a few hours before cooking.