Mutton Korma Recipe: A Rich and Flavorful Mughlai Delight

Mutton Korma is a classic Mughlai dish featuring tender pieces of mutton cooked in a rich, aromatic gravy made with yogurt, spices, and nuts. This royal dish is perfect for special occasions and pairs wonderfully with naan or biryani rice. Follow this recipe to make restaurant-style mutton korma at home.

Part 1: Ingredients for Mutton Korma

For the Mutton Marinade:

• 500g mutton, cut into medium pieces

• 1/2 cup yogurt (curd)

• 1 tablespoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• Salt to taste

For the Korma Gravy:

• 2 large onions, thinly sliced

• 1/4 cup ghee or oil

• 2 tablespoons cashew nuts or almonds (optional)

• 2 tablespoons poppy seeds (khus khus)

• 1/4 cup thick yogurt

• 1/2 teaspoon saffron (optional, soaked in 2 tbsp milk)

• 1 tablespoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• 1 teaspoon black pepper powder

• 1-2 bay leaves

• 3-4 green cardamoms

• 2-3 cloves

• 1-inch cinnamon stick

• 2-3 green chilies, slit

• Fresh coriander and mint leaves for garnish

Part 2: Preparing the Mutton

Step 1: Marinate the Mutton

1. In a bowl, mix the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

2. Cover and marinate the mutton for at least 1 hour (preferably overnight) to let the flavors penetrate.

Part 3: Preparing the Korma Gravy

Step 2: Fry the Onions

1. Heat ghee or oil in a large pan. Add the thinly sliced onions and fry them until they turn golden brown and crispy.

2. Remove and set aside. Once cooled, grind the fried onions into a paste.

Step 3: Make the Nut Paste

1. Soak cashew nuts or almonds and poppy seeds in warm water for 10 minutes.

2. Grind them into a smooth paste. This will add richness to the korma.

Part 4: Cooking the Mutton Korma

Step 4: Cook the Mutton

1. In the same pan, heat a little more ghee if needed. Add the bay leaves, cardamoms, cloves, and cinnamon stick, and sauté for a few seconds until fragrant.

2. Add the marinated mutton and cook on medium heat until the mutton changes color and the yogurt mixture starts to release oil.

Step 5: Add Spices and Paste

1. Stir in the ground fried onion paste, nut paste, and green chilies.

2. Add coriander powder, cumin powder, garam masala, and black pepper powder. Mix everything well.

Step 6: Slow Cook the Mutton

1. Add about 1 cup of water (adjust based on your preferred gravy consistency) and cover the pan.

2. Cook on low heat for 45 minutes to 1 hour, or until the mutton is tender and the gravy is thick and rich.

3. Stir occasionally and check for seasoning. Add more salt or spices if needed.