mughlaiMediumnon vegetariangluten free

Mutton Korma

Name: Mutton Korma
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 700 g mutton (bone-in pieces, medium size); 3 pcs onion (medium, thinly sliced); 0.75 cup yogurt (plain, whisked); 2 tbsp ghee; 1 tbsp oil; 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp cumin seeds; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (small stick); 1 pcs bay leaf; 12 pcs cashews (soaked and ground to a smooth paste); 1.5 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

Rich, slow-cooked mutton in a silky onion and yogurt gravy, gently spiced with whole aromatics and finished with a little ghee. This classic Indian korma is full of deep flavor without being overly hot.

PREP

20m

COOK

65m

SERVES

1 KATORI

676 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the onions and cashew paste.
1.Slice the onions thinly.
2.Whisk the yogurt until smooth.
3.Grind the soaked cashews with a little water to a smooth paste.
4.Keep the ginger-garlic paste, whole spices, and powdered spices ready.
saute · ~12 min
Brown the onions.
1.Heat ghee and oil in a heavy pan over medium heat.
2.Add cumin seeds, green cardamom, cloves, cinnamon, and bay leaf.
3.When fragrant, add the sliced onions.
4.Cook until the onions turn deep golden brown.
TIPStir often and keep the heat medium so the onions brown evenly without burning.
saute · ~8 min
Cook the mutton with the aromatics.
1.Add the mutton pieces and mix well with the browned onions.
2.Cook on medium-high heat until the meat loses its raw color (5-6 min).
3.Add ginger-garlic paste and green chili.
4.Cook until the raw smell fades and the meat is lightly coated with the masala.
saute · ~5 min
Add the spices and yogurt.
1.Lower the heat and add coriander powder, red chili powder, turmeric powder, and salt.
2.Stir for 20-30 seconds.
3.Add the whisked yogurt a little at a time, stirring continuously.
4.Cook until the yogurt blends in and the masala looks glossy.
TIPLow heat and steady stirring help keep the yogurt from splitting.
simmer · ~50 min
Simmer the korma.
1.Add the cashew paste and mix well.
2.Pour in the water and scrape the bottom of the pan.
3.Cover and cook on low heat until the mutton is tender and the gravy thickens.
4.Stir once or twice during cooking so the masala does not catch at the bottom.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 2 more minutes if you want a thicker gravy.
serve
Serve the mutton korma hot.

PRO TIPS

What to keep in mind.

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

1
Take the onions to a deep golden brown, not just soft; they give the korma its color, sweetness, and body.
2
Use a heavy-bottomed pan for the long simmer so the cashew-yogurt gravy does not catch and scorch.
3
Bring the yogurt close to room temperature before adding, then stir constantly on low heat to prevent splitting.
4
Bone-in mutton gives the gravy more depth; if the meat still feels chewy, keep simmering rather than raising the heat.
5
If the gravy gets too thick before the mutton is tender, add a small splash of hot water and continue covered.
6
Let the korma rest 10 to 15 minutes after cooking; the oil settles, the gravy thickens slightly, and the spices round out.
7
This tastes even better the next day; cool completely, refrigerate, and reheat gently so the yogurt gravy stays smooth.