Mutton Korma
Dive into the rich and aromatic world of Mutton Korma, a classic Indian delicacy that promises a luxurious burst of flavors in every bite. This recipe combines tender, bone-in mutton slow-cooked to perfection in a creamy yogurt and cashew-based gravy, enhanced by the warmth of whole spices like cinnamon, green cardamom, and cloves. The caramelized onions and a medley of spices—including turmeric, coriander, and garam masala—create a deeply flavorful dish with just the right level of heat, thanks to slit green chilies. Simmered until the meat is fall-off-the-bone tender, this indulgent curry pairs perfectly with naan, roti, or fragrant basmati rice, making it an irresistible choice for festive occasions or cozy family meals. Simple to prepare yet packed with bold, comforting flavors, Mutton Korma is a must-try recipe for lovers of traditional Indian cuisine.
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Recipe Information
Ingredients
- 1 kg Mutton (bone-in)
- 1 cup Yogurt (plain, whisked)
- 4 tablespoons Ghee (clarified butter) or cooking oil
- 3 medium Onions (thinly sliced)
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Cashews (soaked and blended into a paste)
- 2 Green chilies (slit)
- 1 inch Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 to taste Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
Heat ghee or cooking oil in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 1 minute until aromatic.
Add the sliced onions and cook, stirring occasionally, until golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
Add the mutton pieces and sauté for 5-7 minutes until the meat is lightly browned on all sides.
Lower the heat and mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes while stirring to coat the mutton with the spices.
Add the whisked yogurt and stir well to combine. Cook for 5 minutes, allowing the yogurt to blend with the spices and form a rich base.
Add the cashew paste and green chilies. Mix and cook for another 2 minutes.
Pour in the water and bring the mixture to a boil. Lower the heat, cover the pot with a lid, and let the mutton simmer for 45-55 minutes, stirring occasionally, until the meat is tender and the gravy has thickened.
Once the mutton is cooked, sprinkle garam masala powder and stir well. Adjust the salt if needed.
Garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.6 g | 360% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.0 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4912 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
