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, Punjabi Mutton Curry, Kosha Mangsho, Kerala Style Mutton Curry and Bhuna Gosht.
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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.
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.
Step by Step Recipe
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 paste.
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.
Frequently Asked Questions
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.
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.
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.
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, Tawa Paratha, Laccha Paratha, Naan, Tandoori Roti or any other bread you like.
You can also serve it along with Steamed Rice, Jeera Rice, Matar Pulao, or any other lightly spiced pulao of your choice.
Recipe Card
Mutton Korma Recipe
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 Extract
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.
