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 flavours. Not to mention that it was loved by Mughal rulers as well. So, make it for a family feast and have a good time savouring it with rice, paratha or naan. Here’s how to make Mutton Korma Recipe at home.

I am much of a mutton fan than chicken lover. Sundays are our Mutton Curry day and I try to come up with a  new version most times. This Sunday, it was this royal Awadhi Mutton Korma.

This korma recipe is not just a common cooked mutton dish. Instead, it wholly royal.  Most importantly, it is infused with spices like garam masala, red chilli powder, cloves, cardamom, coriander powder, turmeric powder. Therefore, the overall flavour of this Indian side is varied and interesting!

The ingredient that gives this mutton korma a distinct flavour is Kewra Extract. 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 flavours on your palate. It is smooth, savoury, subtle and sharp, all at the same time.

Tips to make best Mutton Korma

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 ca 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.

Do try these Mutton recipes if you liked Mutton Korma

Mutton Rogan Josh | Indian Mutton Curry | Hyderabadi Mutton Biryani | Mutton Liver Masala | Kerala Style Mutton Curry

Bengali Mutton Curry | Mutton Keema Kofta Curry | Mughlai Mutton Stew | Hara Masala Mutton | Peshawari Kadhai Gosht | Keema Bhindi

How to make Mutton Korma Step by Step

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

4.29 from 14 votes

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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. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 people

Calories 606 kcal

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 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

Instructions

To roast and grind to a paste

1. Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.

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

For the curry

1. Heat oil and ghee in a pressure cooker.

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

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

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

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

6. Remove the cooker from heat and let the pressure release.

7. Add saffron soaked in water and kewra essence and mix well.

8. Add more water if required and cook for some more time.

9. Garnish with fresh coriander and serve hot.

Recipe 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 ca 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.

Nutrition Facts

Mutton Korma Recipe

Amount Per Serving

Calories 606 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 19g119%

Cholesterol 142mg47%

Sodium 150mg7%

Potassium 621mg18%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 31g62%

Vitamin A 350IU7%

Vitamin C 5.3mg6%

Calcium 98mg10%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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