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A rich and creamy Mughlai curry where tender mutton is slow-cooked in a luxurious gravy of yogurt, nuts, and aromatic spices. This royal dish is perfect for special occasions and pairs beautifully with naan or sheermal.
For 4 servings
Prepare the Birista (Fried Onions)
Make Pastes and Marinate Mutton
Sauté Aromatics and Brown the Mutton
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A rich and creamy Mughlai curry where tender mutton is slow-cooked in a luxurious gravy of yogurt, nuts, and aromatic spices. This royal dish is perfect for special occasions and pairs beautifully with naan or sheermal.
This mughlai recipe takes 105 minutes to prepare and yields 4 servings. At 1122.34 calories per serving with 74.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Korma Gravy
Slow Cook the Korma
Finish and Serve
Replace mutton with 750g of bone-in chicken. Reduce the slow cooking time in Step 5 to 20-25 minutes, or until the chicken is cooked through.
For a nut-free version, replace the cashews and almonds with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground into a paste.
Use 500g of mixed vegetables like carrots, peas, beans, potatoes, and 200g of paneer. Add the harder vegetables first, followed by softer ones and paneer towards the end of the cooking time.
Mutton is a high-quality protein source, crucial for building and repairing body tissues, muscle maintenance, and overall growth.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming hemoglobin and preventing anemia.
Mutton is also a good source of essential minerals like zinc, which boosts the immune system, and phosphorus, which is important for bone health.
A single serving of Jahangiri Mutton Korma contains approximately 550-650 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee and cream used.
This is a rich and indulgent dish, best reserved for special occasions. While it's high in protein and iron from the mutton, it is also high in calories and saturated fats from ghee, nuts, and cream. It can be enjoyed as part of a balanced diet in moderation.
Yes, a pressure cooker can significantly reduce the cooking time. After completing Step 4, add the water, close the lid, and pressure cook on medium heat for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally before finishing the dish as per Step 6.
Curdling usually happens when cold yogurt is added to a hot pan. To prevent this, always use yogurt that is at room temperature, whisk it well until smooth, and add it to the pot on very low heat while stirring continuously.
Birista is the term for deep-fried, crispy golden brown onions. It is a cornerstone of Mughlai cuisine, providing a unique sweet, savory flavor, a rich brown color, and a thickening agent to the gravy. Getting the birista right is key to an authentic korma.
Absolutely! Like many rich curries, Jahangiri Mutton Korma tastes even better the next day as the flavors have more time to meld and deepen. Store it in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.