Kashmiri Mutton Korma
Tender chunks of mutton slow-cooked in a rich, aromatic gravy of yogurt, almonds, and warm Kashmiri spices. Unlike heavier Mughlai kormas, this version skips the cream and ground nuts in favor of a silky yogurt base infused with fennel, cardamom, and a whisper of saffron. It is deeply comforting, mildly spiced, and perfect with steamed rice or naan.
For 4 servings
- prep
Soak almonds and saffron.
1.Soak 12 almonds in hot water for 30 minutes. Peel off the skins.2.Soak 8 saffron strands in 2 tbsp warm milk. Set aside. - pressure cook · ~20 min
Pressure cook the mutton.
1.Add 500g mutton pieces, 1 cup water, and 0.5 tsp salt to a pressure cooker.2.Cook on medium heat for 5-6 whistles or until mutton is tender.3.Let the pressure release naturally. Reserve the mutton and stock.TIPBone-in pieces add richness to the gravy — do not debone. - prep
Make the almond paste.
1.Blend the peeled almonds with 2 tbsp water into a smooth, fine paste.2.Set aside. - saute · ~10 min
Brown the sliced onions.
1.Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat.2.Add 2 thinly sliced onions and sauté until deep golden brown (8-10 minutes).3.Remove half the onions and set aside for garnish.TIPTake the onions to deep gold, not pale. That colour builds the korma's body. - temper · ~1 min
Bloom the whole spices.
1.To the remaining onions in the pan, add bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom.2.Sauté on low heat for 30 seconds until fragrant.TIPLow heat prevents the spices from burning and turning bitter. - saute · ~1 min
Add the powdered spices and cook.
1.Add ginger powder, fennel powder, cumin powder, coriander powder, and black pepper to the pan.2.Sauté for 20-30 seconds, then splash in 2 tbsp water to prevent burning.TIPKashmiri korma relies on dry ginger (saunth) for warmth — do not substitute with fresh. - saute · ~7 min
Cook the yogurt and almond paste.
1.Lower the heat completely. Add the whisked yogurt and stir continuously for 1-2 minutes.2.Once the yogurt is warmed through, add the almond paste. Cook, stirring, until the oil begins to separate (5-7 minutes).TIPKeep the heat low when adding yogurt — high heat will curdle it instantly. - simmer · ~25 min
Add mutton and simmer the korma.
1.Add the boiled mutton pieces to the pan. Stir to coat in the gravy.2.Pour in the reserved mutton stock and 0.5 cup water. Bring to a gentle boil.3.Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.TIPThe longer it simmers, the deeper the flavour — stretch to 30 minutes if you have time. - garnish
Finish with saffron and serve.
1.Drizzle the saffron-infused milk over the korma and gently swirl.2.Garnish with reserved fried onions and chopped coriander leaves.3.Serve hot with steamed rice or naan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in mutton for a richer, more flavorful gravy.
- 2Brown the onions to a deep golden color—this builds the korma's body and sweetness.
- 3Always add yogurt over low heat and stir constantly to prevent curdling.
- 4Let the pressure cooker release naturally so the mutton stays tender.
- 5Simmer the korma for at least 25 minutes; longer melds the spices deeper into the meat.
- 6Reserve the mutton stock after pressure cooking—it adds depth to the gravy.
- 7Warm the saffron milk just before swirling in to preserve its aroma and color.
Adapt it for your goals.
Low-oil
Replace 1 tbsp of ghee with a splash of the reserved mutton stock when sautéing onions. Use a non-stick pan to reduce oil while still getting good browning.
high proteinHigh-protein
Swap half the mutton with cubed paneer or chicken breast for a leaner protein boost. Adjust cooking time accordingly (chicken cooks faster).
jainJain
Omit onions and garlic. Use asafoetida (hing) for depth, and replace ghee with plant-based oil. The almond paste and saffron still provide richness.
veganVegan
Replace mutton with 400g firm mushrooms or jackfruit, use coconut yogurt instead of dairy yogurt, and substitute ghee with coconut oil or vegan butter.
extra nuttyExtra-nutty
Add 2 tbsp of cashew paste along with the almond paste for an even creamier texture and a slightly sweeter, nuttier finish.
Why this is on our healthy list.
Rich in Protein
Mutton provides high-quality protein that supports muscle repair and satiety.
Healthy Fats from Ghee
Ghee contains butyrate and fat-soluble vitamins that aid digestion and nutrient absorption.
Good Source of Iron
Bone-in mutton is naturally rich in heme iron, which helps prevent anemia.
Almonds for Vitamin E
Almonds offer vitamin E and healthy monounsaturated fats that support skin and heart health.
Digestive Spices
Fennel and ginger powder aid digestion and reduce bloating, making this dish easier on the stomach.
Frequently asked questions
Yes, but bone-in pieces add more flavor and richness to the gravy. If using boneless, reduce pressure cooking time slightly.
