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A regal dish from the heart of Kashmir, this Mutton Korma features succulent pieces of mutton slow-cooked in a rich, aromatic gravy. The unique blend of fennel, dry ginger, and whole spices in a creamy yogurt base creates a flavor that is both complex and comforting, perfect for a celebratory meal.
For 4 servings
Marinate the Mutton
Prepare the Aromatic Base
Sear Mutton and Cook Spices
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A regal dish from the heart of Kashmir, this Mutton Korma features succulent pieces of mutton slow-cooked in a rich, aromatic gravy. The unique blend of fennel, dry ginger, and whole spices in a creamy yogurt base creates a flavor that is both complex and comforting, perfect for a celebratory meal.
This kashmiri recipe takes 100 minutes to prepare and yields 4 servings. At 403.62 calories per serving with 38.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Korma
Finish and Serve
This recipe works beautifully with chicken (use bone-in pieces and reduce cooking time to 25-30 minutes) or lamb.
For a more decadent, restaurant-style korma, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking.
Add a pinch of saffron soaked in 2 tablespoons of warm milk along with the garam masala for a beautiful aroma and color.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The inclusion of spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally known to aid digestion, reduce bloating, and soothe the stomach.
Red meat like mutton is a great source of heme-iron, which is easily absorbed by the body, and Vitamin B12, crucial for nerve function and the formation of red blood cells.
The blend of whole spices like cinnamon, cloves, and cardamom provides a warming effect on the body, making this dish particularly comforting in colder climates.
Kashmiri Mutton Korma is a rich, celebratory dish. It is high in protein from the mutton, but also contains a significant amount of fat from the meat and oil. It's best enjoyed in moderation as part of a balanced diet.
A single serving of this Kashmiri Mutton Korma (approximately 1 cup or 310g) contains an estimated 450-550 calories. This can vary based on the fat content of the mutton and the amount of oil used.
To prevent curdling, always use full-fat curd, whisk it until completely smooth, and ensure it's at room temperature before adding it to the pot. Marinating the meat in the curd first, as in this recipe, also helps stabilize it.
This korma pairs wonderfully with steamed basmati rice, which soaks up the delicious gravy. It also goes well with Indian breads like naan, roti, or traditional Kashmiri breads like Sheermal.
Yes. The primary source of heat is the Kashmiri red chili powder, which is already mild. You can reduce the quantity to 1 teaspoon or less if you prefer a very mild curry. The other spices contribute aroma and flavor, not heat.