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. So, make it for a family feast and have a good time savoring it with rice, paratha or naan. Here’s how to make it.
I am more of a mutton fan than the chicken lover.
Sundays are our Mutton Curry day and I try to come up with a new version most of the time so that we have a variety on the table every weekend.
While the last two Sundays, were South Indian delicacies, this Sunday I made this royal and oh-so-rich Awadhi Mutton Korma.
This dish will surely give you the royal meal feel and you will cherish every bite of it.
Well, it does sound or look fancy, but the ingredients are very simple and something that you already have in your pantry.
This delectable curry is infused with spices like garam masala, red chilli powder, cloves, cardamom, coriander powder, turmeric powder.
Therefore, the overall flavor of this Indian side is varied and interesting!
The ingredient that gives this mutton korma a distinct flavor is the Kewra Extract.
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.
It is smooth, savory, subtle and sharp, all at the same time.
So, what are you waiting for?
If you have any special occasion coming or want to make something royal and rich for your weekend, do make this Mutton Korma recipe.
Learn how to make Mutton Korma recipe, that will be surely a winner at your dining table.
Here is the recipe of Mutton Korma.
About the 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.
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.
Difference with 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.
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 curd makes sure it does not separate while cooking.
This is a trick I always use while using curd in any curry.
Make it with some almond paste to make Badami Gosht Korma
Do try these Mutton recipes if you liked Mutton Korma:
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.
Mutton Korma Recipe
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
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- Salt to taste
- 10-12 strands Saffron (Soaked in 2 tbsp water.)
- 2-3 drops Kewra Extract
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.