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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

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
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. 
Print Recipe
US Customary - Metric

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

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

 
 
 
 
   
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