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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Mutton Korma

    Published: Aug 12, 2020 | Last Updated On: Oct 15, 2020 by Neha Mathur

    Mutton Korma

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    Jump to 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 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.

    Mutton Korma served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Storage Suggestions
    • Serving Suggestion
    • Recipe Card

    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 Korma 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.

    Whole spices and cashew nuts frying in a pan.

    Add them in a blender along with fried onion and add 1 tablespoon water to make a paste.

    Roasted spices, cashew nuts and fried onion added in a grinder.
    Smooth paste made.

    Heat oil and ghee in a pressure cooker.

    Oil and ghee heating in a pressure cooker.

    Add mutton pieces and fry on high heat for 8-10 minutes.

    Mutton pieces added in the cooker.

    Add the masala paste and ginger garlic paste and fry for 3-4 minutes.

    Masala paste and ginger garlic paste added in the cooker.

    Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder, and salt and fry for 3-4 minutes.

    Yogurt and spice powders added in the cooker.

    Add 2 cups of water and pressure cook until mutton is cooked well.

    Water added in the cooker.

    Remove the cooker from heat and let the pressure release. Add saffron soaked in water and kewra essence and mix well.

    Kewra Essence added in the ready mutton korma.

    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, 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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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. 
    3.83 from 23 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 people
    Calories: 606kcal
    Author: Neha Mathur

    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 tablespoon Ghee
    • 3 tablespoon Oil
    • 1 kg Mutton (Curry cut)
    • 4 teaspoon Ginger Garlic Green Chilli Paste
    • 1 cup Curd (Whisked with 1 tablespoon maida.)
    • 2 tablespoon Coriander Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Cumin Powder
    • Salt to taste
    • 10-12 strands Saffron (Soaked in 2 tablespoon water.)
    • 2-3 drops Kewra Extract
    US Customary or Metric
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    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 tablespoon 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.

    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 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
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. PRANITA DESHPANDE

      October 03, 2018 at 6:37 pm

      I didn’t know you are making non veg also but i can’t tell anything about this food.

      Reply
      • Neha Mathur

        October 04, 2018 at 3:44 am

        No problem 🙂

        Reply
    2. A Mathur

      November 29, 2018 at 7:16 pm

      5 stars
      The great mutton recipe had to come from a Mathur

      Reply
      • Neha Mathur

        December 04, 2018 at 12:20 pm

        Thnx 🙂

        Reply
    3. Uma

      December 09, 2018 at 8:11 am

      5 stars
      Very nice royal dish, my family loved it thank u

      Reply
      • Neha Mathur

        December 12, 2018 at 4:07 am

        Thnx a lot for trying and leaving your feedback 🙂

        Reply
    4. Manish Patel

      February 09, 2019 at 9:09 am

      Can I use this whole ingridients in veg. Recipe.

      Reply
      • Neha Mathur

        February 11, 2019 at 2:24 am

        You can but the taste of the curry will be slightly different as mutton releases it’s juice imparting a very unique flavour to the curry.

        Reply
    5. Nooreen

      March 24, 2019 at 10:36 am

      Thanks Neha for this simple and amazing recipe.I have made this dish many times now and every time it turns out ..perfect.Everyone in my family loves it!

      Reply
      • Neha Mathur

        March 24, 2019 at 1:33 pm

        I ma so glad 🙂

        Reply
    6. Punam

      May 29, 2019 at 2:40 am

      5 stars
      Great recipe. Simple and well written instructions. Made it and it turned out fabulous. The only difference I made was that I cooked it in the oven for 2 hrs at 170degrees C. Thanks.

      Reply
      • Neha Mathur

        May 29, 2019 at 4:27 am

        Thnx for trying 🙂

        Reply
    7. Ashok Jhuboo

      July 24, 2019 at 8:22 pm

      5 stars
      Hi Neha
      I like the way you explain how to make this dish,it make life easy,you realy did a great job showing how to do it step by step
      Now any body can make that dish
      Thank you for sharing

      Reply
      • Neha Mathur

        July 25, 2019 at 1:37 pm

        Thanks for your kind words

        Reply
    8. Athira

      September 01, 2019 at 7:42 am

      Mam I made the korma it was fine until I used excess kewra essence pls suggest me how to fix it and take off the kewra flavour

      Reply
      • Neha Mathur

        September 03, 2019 at 4:11 am

        Kewra has a very strong flavour. It’s actually very difficult to get rid of it.

        Reply
        • Varun Mathur

          August 06, 2020 at 5:06 pm

          Hi Neha you know how much Mathurs love their food, I have made numerous non veg dishes like mutton rogan josh, biryani, mutton korma, kholapuri chicken, butter chicken etc. by following your receipes.

          Thank you for these wonderful recipes and keep cooking with happy eating.

          Reply
          • Neha Mathur

            August 07, 2020 at 7:46 am

            Happy to hear 🙂

            Reply
    9. Julius Lobo

      June 20, 2020 at 1:45 pm

      What is the quantity of mutton that we need for this recipe pls

      Reply
      • Neha Mathur

        June 21, 2020 at 4:02 am

        It’s mentioned in the recipe card Julius.

        Reply
    10. Veera

      July 04, 2020 at 1:19 am

      Hi Can I use fried onions that are available in the store?

      Reply
      • Neha Mathur

        July 04, 2020 at 2:08 am

        Yes sure, you can.

        Reply
        • Varun Mathur

          August 06, 2020 at 5:04 pm

          Hi Neha you know how love their food, I have made numerous non veg dishes like mutton rogan josh, biryani, mutton korma, kholapuri chicken, butter chicken etc. by following your receipes.

          Thank you for these wonderful recipes and keep cooking with happy eating.

          Reply
          • Neha Mathur

            August 07, 2020 at 7:44 am

            Thanks for trying and liking my recipes 🙂

            Reply
    11. ABHISHEK CHOWDHURY

      July 04, 2020 at 4:30 pm

      Today just find out this receipe. It came out really very well and texture and color is damn good. My suggestion is to cook in night and put it in same vessel whole night and the next day it looks and taste really very well.
      Thanks for such a wonderful receipe.

      Reply
      • Neha Mathur

        July 05, 2020 at 3:16 am

        Thanks. Yeah, these curries taste the best next day.

        Reply
    12. Arina

      July 06, 2020 at 3:11 am

      This is a true divine ……..very easy and awesome ……thank u ..for making me star .😎😎😎😎.every one loved it….

      Reply
      • Neha Mathur

        July 07, 2020 at 5:50 am

        So good to hear 🙂

        Reply
    13. Joanna

      September 29, 2020 at 11:04 am

      since I am alone i usually buy half KG meat. Will the above masala measurements be good for half kg or do i reduce it.

      Reply
      • Neha Mathur

        September 30, 2020 at 1:19 am

        If you want extra curry, you can keep the same measurements otherwise half them as well.

        Reply
    14. Virginia

      March 03, 2021 at 8:19 pm

      Looks like a great recipe to try.
      Can I use chicken instead of lamb for this recipe?
      Thanks for sharing your recipe & tips. Virginia

      Reply
      • Neha Mathur

        March 04, 2021 at 3:12 pm

        Yes sure, you can. The cooking time will vary though.

        Reply

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