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Tender mutton pieces slow-cooked in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai dish perfect for special occasions, best enjoyed with naan or pulao.
For 4 servings
Marinate the Mutton
Prepare the Onion and Nut Pastes
Temper the Whole Spices
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Tender mutton pieces slow-cooked in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai dish perfect for special occasions, best enjoyed with naan or pulao.
This mughlai recipe takes 100 minutes to prepare and yields 4 servings. At 1017.7 calories per serving with 71.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton and Build the Gravy
Slow Cook to Perfection
Finish and Serve
Replace mutton with chicken (use bone-in pieces) and reduce the slow-cooking time to 30-40 minutes.
Create a vegetarian version using paneer and mixed vegetables like potatoes, carrots, and peas. Lightly fry the vegetables and paneer separately before adding to the gravy.
For an even richer korma, stir in 2-3 tablespoons of fresh cream (malai) at the end of cooking, just before garnishing.
Add 1-2 slit green chilies along with the whole spices for an extra kick of heat.
Mutton is an excellent source of high-quality protein, which is 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 prevent anemia by supporting red blood cell production.
Spices like turmeric, ginger, and garlic used in the korma have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
The combination of protein from mutton and healthy fats from ghee and nuts provides a sustained release of energy, making it a hearty and satisfying meal.
One serving of Mutton Korma (approximately 375g) contains around 550-650 calories. The exact count depends on the fat content of the mutton and the amount of ghee used.
Mutton Korma is a rich, indulgent dish. While mutton is a great source of protein, iron, and B vitamins, the dish is high in calories and saturated fat due to the use of ghee and nuts. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
The gravy can split if the curd is not whisked properly or if it's added to a very hot pan. Always use full-fat curd, whisk it until smooth, and add the marinade to the pot while the heat is not excessively high to prevent curdling.
Yes, you can. If you have a nut allergy, you can skip the cashews and almonds. To achieve a similar creamy texture, you can use a paste of 1.5 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving as it can make the mutton tough.