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Tender mutton pieces slow-cooked in a rich, creamy gravy made from yogurt, fried onions, and aromatic spices. A classic royal dish from Hyderabad, perfect for special occasions with naan or rice.
For 4 servings
Marinate the Mutton
Prepare the Korma Paste
Sauté Aromatics and Brown the Mutton
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Tender mutton pieces slow-cooked in a rich, creamy gravy made from yogurt, fried onions, and aromatic spices. A classic royal dish from Hyderabad, perfect for special occasions with naan or rice.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 539.16 calories per serving with 39.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook with the Ground Paste
Pressure Cook or Slow Cook the Korma
Finish and Garnish
Replace mutton with 750g of bone-in chicken. Reduce the pressure cooking time to 1 whistle on high and 10 minutes on low, or simmer in a pot for 25-30 minutes.
Use a mix of vegetables like carrots, potatoes, peas, and cauliflower, along with paneer cubes. Sauté the vegetables lightly before adding the pastes and reduce the cooking time significantly.
Increase the amount of red chili powder to 2 tsp and add 1-2 more slit green chilies. You can also add a pinch of black pepper powder with the garam masala.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The inclusion of almonds, cashews, and ghee contributes monounsaturated and polyunsaturated fats, which are beneficial for brain health and providing sustained energy.
The use of curd (yogurt) adds a good amount of calcium and phosphorus to the dish, which are vital minerals for maintaining strong and healthy bones.
One serving of Hyderabadi Mutton Korma contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used. This is an estimate and can vary.
This dish is a rich, indulgent meal best enjoyed in moderation. It's high in protein and iron from the mutton. However, it is also high in saturated fats from ghee and mutton. To make it slightly healthier, you can trim excess fat from the mutton and use a moderate amount of ghee.
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. After adding water, bring it to a boil, then cover with a tight lid, reduce the heat to low, and let it simmer for about 60-80 minutes, or until the mutton is fork-tender.
Bitterness in korma is almost always caused by burnt fried onions (birista) or burnt spices/paste. Ensure your onions are golden brown, not dark brown. Also, be careful to stir the nut paste continuously on low heat to prevent it from scorching at the bottom of the pan.
Yes, you can use boneless mutton. However, bone-in mutton adds more depth and flavor to the gravy. If using boneless, reduce the cooking time by about 5-10 minutes to prevent the meat from becoming too dry.
Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.