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A fragrant and mild mutton korma from Kashmir, featuring a rich, creamy yogurt-based gravy loaded with fresh cilantro. Tender lamb pieces are slow-cooked with aromatic spices like fennel and ginger for a truly royal dish.
For 4 servings
Fry Onions and Sauté Spices
Sear Mutton and Add Spice Powders
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A fragrant and mild mutton korma from Kashmir, featuring a rich, creamy yogurt-based gravy loaded with fresh cilantro. Tender lamb pieces are slow-cooked with aromatic spices like fennel and ginger for a truly royal dish.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 413.24 calories per serving with 39.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Coriander
Slow Cook the Korma
Finish and Serve
Replace mutton with bone-in chicken pieces. Reduce the cooking time accordingly; chicken will cook in about 30-35 minutes on the stovetop or 2-3 whistles in a pressure cooker.
For a richer, more luxurious gravy, add a paste of 8-10 soaked and blanched almonds or cashews along with the yogurt.
Increase the amount of Kashmiri red chili powder for a more vibrant color and slightly more heat, or add a slit green chili for a sharper spice note.
Create a vegetarian version using paneer and mixed vegetables like potatoes, carrots, and peas. Pan-fry the paneer and vegetables before adding them to the gravy and reduce the cooking time significantly.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The use of yogurt (curd) provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and boost immunity.
Spices like ginger, turmeric, and cloves used in the korma are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress.
Coriander leaves are packed with Vitamin K, Vitamin C, and antioxidants. Mutton provides iron, zinc, and B vitamins, crucial for energy production and red blood cell formation.
One serving of Kashmiri Daniwal Korma contains approximately 550-600 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mutton and yogurt used.
This dish is a good source of protein from mutton and probiotics from yogurt, which is beneficial for muscle health and gut digestion. However, it is also rich in saturated fats from ghee and red meat, so it should be enjoyed in moderation as part of a balanced diet.
Yogurt curdles due to 'temperature shock'. To prevent this, always use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pot on the lowest possible heat while stirring continuously.
Yes, absolutely. Chicken is a great substitute. Use bone-in chicken pieces for the best flavor. The cooking time will be much shorter, around 30-35 minutes, until the chicken is cooked through.
It pairs beautifully with plain steamed basmati rice, which soaks up the delicious gravy. It also goes well with Indian breads like naan, roti, or sheermal.
Yes, this korma tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.