Mutton Korma

Mutton Korma

Mutton Korma

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

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 leaves
4 pieces green cardamom
4 pieces cloves
1 inch cinnamon stick
2 pieces black cardamom
1 teaspoon cumin seeds
2 cups onions, 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 fresh cream
2 tablespoons cashew nuts, ground to paste
1 tablespoon kewra water
2 tablespoons fresh coriander leaves, chopped

Instructions

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