---
title: "Mutton Korma"
url: https://www.whiskaffair.com/mutton-korma/
date: 2020-08-12
modified: 2020-10-15
lang: en
author: "Neha Mathur"
description: "Mutton Korma is one of the best mutton recipes to try. It is cherished as an authentic Lucknowi/Awadhi dish which is rich and full of flavors. Not to mention that..."
categories:
  - "Dal & Curries"
  - "Indian"
  - "Mutton Curries"
  - "Uttar Pradesh"
image: https://www.whiskaffair.com/wp-content/uploads/2020/08/Mutton-Korma-1-3.jpg
word_count: 1434
---

# Mutton Korma

Mutton Korma is one of the best mutton recipes to try. It is cherished as an authentic Lucknowi/Awadhi dish which is rich and full of flavors. Not to mention that it was loved by Mughal rulers as well.

Here are some more Mutton Recipes, that I am sure you will absolutely love - [Mutton Rara](https://www.whiskaffair.com/mutton-rara-recipe/), [Punjabi Mutton Curry](https://www.whiskaffair.com/punjabi-mutton-curry-recipe/), [Kosha Mangsho](https://www.whiskaffair.com/bengali-kosha-mangsho-recipe/), [Kerala Style Mutton Curry](https://www.whiskaffair.com/kerala-style-mutton-curry-recipe/) and [Bhuna Gosht](https://www.whiskaffair.com/bhuna-goshth/).

![Mutton korma served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/08/Mutton-Korma-1-1.jpg)

## About This Recipe

Mutton Korma is a popular mutton curry from North India and belongs to the Awadhi cuisine.

Most popularly made in Lucknow, the base of this curry is made with whole spices, cashew nuts, fried onions, yogurt, and everyday spices. 

Saffron and Kewra water is added in the end, which adds a beautiful flavor to the mutton korma, and makes it different from other mutton recipes. Along with the subtle flavor, it also gives the Korma a beautiful aroma. 

Kewra is used extensively in Mughlai cooking and gives a very characteristic aftertaste to the Biryanis and Kormas. Every time you eat Mutton Korma, you feel a melange of rich complex flavors on your palate.

If you have any special occasion coming or want to make something royal and rich for your weekend, do make this Mutton Korma recipe.

This Mutton Korma is,

- Rich

- Royal

- Unique

- Delicious

- Apt for special occasions

## Ingredients

**Mutton** - If you ask me personally, I always prefer Mutton over Chicken, because of its taste. And for my special meals, a Mutton Curry is a must. Always try to use mutton pieces with bones to make the curry for the best flavor.

**Whole Spices & Dry Fruits** - This Korma has a base made with dry fruits and whole spices, which are lightly roasted before grinding. Whole Spices and Dry fruits used are - Cloves, Cinnamon, Black Peppercorns, Green Cardamom, Black Cardamom, and Cashews.

**Fried Onions** - You can make fried onions earlier and store them in an airtight container. You can find my recipe to make Fried Onions here - [Birista](https://www.whiskaffair.com/make-perfect-birista-golden-fried-onions/).

**Yogurt** - We also add yogurt in the curry, which adds a slight tanginess to it.

**Saffron and Kewra Extract** - Saffron and Kewra not only adds a royal flavor but also adds a beautiful aroma in this Korma. These ingredients make this curry quite distinguishable from the other mutton curries.

**Oil and Ghee** - Here, I have added the combination of oil and ghee for the best taste. You can use only ghee or only oil also, to make this Korma.

**Spice Powders **- We will use some everyday spice powders such as coriander powder, Kashmiri red chili powder, cumin powder, turmeric powder, and salt.

**Ginger Garlic Green Chilli Paste **- Make a paste with ginger, garlic and green chilies and add in the curry. You can make this paste beforehand and store it in the fridge too.

## Frequently Asked Questions

**Mutton Korma V/S Mutton Tikka Masala** Mutton Korma and Mutton Tikka Masala are very different from each other.

While both have yogurt, Korma gets its flavor from fried onions paste, while Tikka Masala gets it's from tomatoes.

Also, the cream is added in the tikka masala to give it a rich feel, while Korma has kewra and saffron added to it.

**Can we use Chicken instead of Mutton?** While the traditional recipe uses Mutton, you can make a Chicken Korma too following the same recipe. Just make sure that Chicken uses very little time to cook when compared to Mutton.

**What is the best Meat Cut for Korma?** The best meat cut for the Mutton Korma is lamb or goat shoulder cut, as it is soft, juicy, succulent, delicious, and cooks faster than the Raan or Leg Cut.

You can also choose Leg Cut for this Korma, but if you can find shoulder cut, it's the best.

**How to make Mutton Korma in an Instant Pot?** Place the inner pot and switch on the Instant Pot. Press 'Sauté' button and wait until it displays 'Hot'. Next, add ghee and oil and let it heat.

Add in the mutton pieces and cook the meat on high for 4 to 5 minutes

Add the masala paste and ginger garlic paste and fry for 3-4 minutes.
Now add yogurt, coriander powder, red chili powder, turmeric powder, cumin powder, and salt and fry for 3-4 minutes.

Add 2 cups of water and close the lid of the pot with the vent in sealing position, switch off the saute mode and press the manual or pressure cooker mode. Set the timer to 18 minutes on 'High' and allow it to cook.

Once the Instant Pot beeps, allow the pressure to release naturally for 6-7 minutes and then quick release.

Switch on the sauté mode on low, add saffron soaked in water and kewra essence and mix well. Cook for 1 minute and it is ready to be served.

## Storage Suggestions

This Mutton Korma will last in the refrigerator for about 3-4 days. Store it in an air tight container. Reheat it again in a pan or microwave properly before serving.

If you feel the gravy has become a little thick, then you can add in a little water and thin it out while reheating.

This curry tastes the best next day, so refrigerating it for a day is actually a good idea.

## Serving Suggestion

You can serve Mutton Korma along with Indian bread such as Phulka, [Plain Tawa Paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), [Lachha Paratha](https://www.whiskaffair.com/laccha-paratha-multi-layered-indian-flat-bread/), [Naan](https://www.whiskaffair.com/naan/), [Tandoori Roti](https://www.whiskaffair.com/tandoori-roti-recipe/) or any other bread you like. 

You can also serve it along with Steamed Rice, [Jeera Rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/), [Peas Pulao](https://www.whiskaffair.com/matar-pulao-peas-pulao/), or any other lightly spiced pulao of your choice. 

![mutton korma served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/08/Mutton-Korma-1-3-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/mutton-korma-recipe)

- 3.88 from 24 votes

## Mutton Korma Recipe

Mutton Korma is one of the best mutton recipes to try. It is cherished as an authentic Lucknowi/Awadhi dish which is rich and full of flavours. 

Prep Time10 minutes minsCook Time40 minutes minsTotal Time50 minutes mins

Course: Main CourseCuisine: Indian
Servings: 6 people
Calories: 606kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### Ingredients

#### To roast and grind to a paste
4-6 Clove- 1 inch Cinnamon- 6-8 Black Peppercorns- 3-4 Green Cardamom- 2 Black Cardamom- 10-12 Cashew Nuts- 1 cup Browned Onion
#### For the curry
- 3 tbsp Ghee- 3 tbsp Oil- 1 kg Mutton Curry cut- 4 tsp Ginger Garlic Green Chilli Paste- 1 cup Curd Whisked with 1 tbsp maida.- 2 tbsp Coriander Powder- 2 tsp Kashmiri Red Chilli Powder- ½ tsp Turmeric Powder- ½ tsp Cumin Powder- Salt to taste- 10-12 strands Saffron Soaked in 2 tbsp water.- 2-3 drops Kewra ExtractUS Customary - Metric

### Instructions

#### To roast and grind to a paste
- Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.- Add them in a blender along with fried onion and add 1 tbsp water to make a coarse paste.
#### For the curry
- Heat oil and ghee in a pressure cooker.- Add mutton pieces and fry on high heat for 8-10 minutes.- Add the masala paste and ginger garlic paste and fry for 3-4 minutes.- Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes.- Add 2 cups of water and pressure cook until mutton is cooked well.- Remove the cooker from heat and let the pressure release.- Add saffron soaked in water and kewra essence and mix well.- Add more water if required and cook for some more time.- Garnish with fresh coriander and serve hot.

### Video

### Notes
Use the best quality Mutton from a trusted butchery. The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.
You can also make this recipe on low flame and instead of cooking it in a pressure cooker, cook it covered on low flame for 60-70 minutes. The taste will be different.
Do not add a lot of water in the pressure cooker before closing it. The mutton will release it’s own water and if you also add too much water, the curry will be very runny.
Add the mutton in the pressure cooker before adding yogurt and fry it well on high heat to sear the meat. This will keep the juices locked in the mutton and it will be very flavourful.
From what I have learned from my elders, the colour of the fried onions decides the colour of the final curry. Do not hurry in frying the onions. Fry until they are nicely browned. Do it on medium heat otherwise the onions will burn and the flavour will not be good.
You can check out the process to make [golden fried onion](https://www.whiskaffair.com/make-perfect-birista-golden-fried-onions/) here.
I also like to add poppy seeds and a few cashew nuts or almonds while grinding the onion paste. It makes the gravy even richer.
Adding some flour in yogurt makes sure it does not separate while cooking. This is a trick I always use while using curd in any curry.
Do not miss on Kewra Water and Saffron, it gives it that much needed royal touch.

For a more rich taste, you can skip the oil and make the Mutton only ghee.
 

 

 

### Nutrition
Calories: 606kcal | Carbohydrates: 6g | Protein: 31g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 142mg | Sodium: 150mg | Potassium: 621mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 5.3mg | Calcium: 98mg | Iron: 4.4mg