Mutton Korma
This rich and aromatic Mutton Korma features tender pieces of mutton slow-cooked in a creamy, spice-infused yogurt sauce. It's a comforting main course, perfect for a special occasion or a hearty family dinner. Serve with rice or naan for a complete meal.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gmutton, cut into 1.5 inch (3.8 cm) cubes
- 4 tbspghee
- 2 pcsyellow onion, thinly sliced
- 2 tbspginger garlic paste
- 1 cupplain yogurt, whisked
- 1 pcscinnamon stick
- 4 pcsgreen cardamom pod, lightly crushed
- 4 pcsclove
- 2 pcsbay leaf
- 1.5 tspred chili powder
- 2 tspcoriander powder
- 1 tspcumin powder
- 0.5 tspturmeric powder
- 1 tspgaram masala
- 1 tspsalt
- 2 cupwater
- 0.5 tspkewra water(optional)
garnish
- 2 tbspfresh cilantro, chopped
Equipment
slotted spoon · large pot · whisk
The method
Step by step
- 1
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 2
Add the sliced yellow onion and fry until deeply golden brown and crispy, about 10-12 minutes.
About 12 min
Cook’s note: Stir frequently to ensure even browning and prevent burning. This step is crucial for the korma's flavor and color.
- 3
Remove about half of the fried onion with a slotted spoon and set aside for later use as a crispy garnish.
About 1 min
- 4
Add the mutton pieces to the pot with the remaining onion and increase heat to high. Sear the mutton until browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Browning the mutton adds depth of flavor.
- 5
Stir in the ginger garlic paste and cook for 2 minutes until fragrant, stirring constantly.
About 2 min
- 6
Reduce heat to medium. Add the cinnamon stick, green cardamom pods, cloves, and bay leaves to the pot.
- 7
Add the red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Cook for 2-3 minutes, stirring to coat the mutton evenly with the spices.
About 3 min
Cook’s note: If the spices start to stick, add a tablespoon of water to prevent burning.
- 8
Gradually whisk in the plain yogurt, a little at a time, stirring continuously to prevent it from curdling.
About 3 min
Cook’s note: Ensure the yogurt is at room temperature before adding to prevent curdling.
- 9
Bring the mixture to a gentle simmer, then add the water. Stir well.
About 2 min
- 10
Cover the pot, reduce heat to low, and simmer for 60-75 minutes, or until the mutton is fork-tender.
About 1 hr 15 min
Cook’s note: Check occasionally and stir to prevent sticking. If the gravy becomes too thick, add a little more water.
- 11
Once the mutton is tender, stir in the garam masala and kewra water (if using). Cook uncovered for another 5 minutes to allow the flavors to meld and the gravy to thicken slightly.
About 5 min
- 12
Garnish with the reserved crispy fried onions and fresh cilantro before serving.
About 1 min
Keep it good
Store leftover Mutton Korma in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave until heated through.
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