Mutton Korma Recipe — Rich, Aromatic & Royal - Pinch of Yum

  🕌 Traditional Mutton Korma Recipe 
Rich, Aromatic & Royal

Mutton Korma is a Mughlai-inspired dish that combines tender meat with a luscious, spiced yogurt gravy. Known for its deep flavor and silky texture, this royal curry is perfect for festive meals, family dinners, or Sunday indulgence. The word “Korma” itself comes from the Urdu term “qorma,” meaning “to braise,” which beautifully describes the slow-cooking process that gives this dish its signature richness. Traditionally, it was a dish served in royal Mughal courts, prepared with aromatic spices, nuts, and fragrant ghee to create a meal worthy of kings.

Ingredients

For the Marinade

1 kg mutton (bone-in pieces preferred)

1 cup thick yogurt (curd)                                               

2 tbsp ginger-garlic paste                        

1 tsp red chili powder

1 tsp turmeric powder

Salt to taste

For the Gravy

3 large onions, thinly sliced

½ cup oil or ghee (clarified butter)

1 tbsp coriander powder

1 tsp cumin powder

1½ tsp garam masala

1 tbsp poppy seeds (soaked 30 mins)

10–12 cashews or almonds (soaked and peeled)

½ cup water (for grinding the nuts)

2–3 green cardamoms

1 black cardamom

1 bay leaf

4–5 cloves

1-inch cinnamon stick

Salt to taste

Fresh coriander leaves for garnish

 

           Instructions

Step 1: Marinate the Mutton

 In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, and salt.

Add mutton pieces, coat well, and marinate for at least 2 hours (overnight for best flavor).
Step 2: Prepare Fried Onions (Birista)
Heat ghee/oil in a heavy pan.
Fry sliced onions until golden brown and crisp.
Remove and drain on paper towels. Crush half                                                                    of them lightly; keep aside.
Step 3: Make Nut Paste
Grind-soaked cashews/almonds and poppy seeds into a smooth paste with a little water.
Step 4: Cook the Korma
In the same pan with leftover ghee, add all the whole spices. Let them splutter for 30 seconds.
Add the marinated mutton. Sauté on medium heat until the meat starts to brown and releases oil (about 10–12 minutes).
Add coriander and cumin powders. Mix well.
Stir in the nut paste and crushed fried onions. Cook for 5–7 minutes until the masala thickens.
Add about 1 cup hot water, cover, and cook on low heat until the mutton becomes tender (pressure cook for 4–5 whistles if preferred).
Once the meat is soft and oil separates, sprinkle garam masala and mix gently.
Step 5: Finish & Garnish
Adjust salt and consistency — it should be a thick, silky gravy.
Garnish with fried onions and fresh coriander leaves.

🍽️ Serving Suggestions

Serve hot with naan, paratha, or basmati rice.

Pair with raita and salad for a balanced meal.

A drizzle of saffron milk adds a royal touch.

💡 Tips & Variations

For richer flavor, use ghee instead of oil.

Add a spoon of kewra water or rose water at the end for authentic Mughlai aroma.

Slow cooking brings out the best flavor — avoid rushing this dish.

   

  

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