Is Mutton Korma healthy?

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.

Why did my korma gravy split or curdle?

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.

Can I make Mutton Korma without nuts?

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.

How can I store and reheat leftover Mutton Korma?

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.

Home / Recipes / mughlai / Mutton Korma

mughlaiMediumnon vegetariangluten freehigh protein

Mutton Korma

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

30m

COOK

70m

SERVES

1 SERVING

1093 cal

SERVINGS

INSTRUCTIONS

6 steps. 70 minutes total.

6 STEPS

1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Step 2
- a.Prepare the Onion and Nut Pastes
- b.Heat vegetable oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Do not let them burn.
- c.Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
- d.Once cool and crisp, crush the birista into a coarse powder using your hands or a grinder (do not add water).
- e.Soak the cashew nuts and almonds in 1/4 cup of hot water for 15 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed.
3
Step 3
- a.Temper the Whole Spices
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
- d.Sauté for 30-40 seconds until they release their aroma.
4
Step 4
- a.Cook the Mutton and Build the Gravy
- b.Carefully add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
- c.Reduce the heat to medium-low. Add the crushed onion (birista) and the nut paste. Sauté for 4-5 minutes, stirring constantly, until the raw smell disappears and you see oil separating from the masala.
- d.Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine everything, scraping the bottom of the pot.
5
Step 5
- a.Slow Cook to Perfection
- b.Bring the gravy to a boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
- c.For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Turn off the heat and allow the pressure to release naturally.
6
Step 6
- a.Finish and Serve
- b.Once the mutton is cooked, open the lid. Stir in the garam masala and the optional kewra water.
- c.Simmer uncovered for another 2-3 minutes to allow the flavors to meld and the gravy to thicken slightly.
- d.Garnish with freshly chopped coriander leaves. Let the korma rest for 10 minutes before serving. This allows the flavors to settle and deepen.
- e.Serve hot with naan, sheermal, or basmati rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most flavorful korma, use bone-in mutton pieces from the shoulder or leg.
2
Ensure your onions are fried to an even golden brown. Burnt onions will make the gravy bitter.
3
Use full-fat, thick curd and whisk it well before adding it to the marinade to prevent it from splitting during cooking.
4
Slow cooking on low heat is key to tender mutton and a deeply flavorful gravy.
5
Don't skip the final 10-minute resting time; it allows the gravy to thicken and the flavors to settle beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

Protein

Replace mutton with chicken (use bone-in pieces) and reduce the slow-cooking time to 30-40 minutes.

Vegetarian

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.

Creaminess

For an even richer korma, stir in 2-3 tablespoons of fresh cream (malai) at the end of cooking, just before garnishing.

Spicier

Add 1-2 slit green chilies along with the whole spices for an extra kick of heat.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

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Source of Iron

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.

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Boosts Immunity

Spices like turmeric, ginger, and garlic used in the korma have anti-inflammatory and antioxidant properties that can help strengthen the immune system.

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Energy Provider

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.

QUESTIONS?

Frequently asked questions

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.

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Mutton Korma

For 4 servings

6 steps. 70 minutes total.

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