Rajasthani Mutton Korma
A rich yet balanced Rajasthani-style mutton curry with yogurt, warm spices, and slow-cooked onions. The gravy turns silky and deeply savory while the meat cooks until tender and full of flavor.
For 4 servings
- prep · ~10 min
Prep the mutton and yogurt.
1.Rinse the mutton pieces and pat them dry well.2.Whisk the yogurt in a bowl until smooth and lump-free.3.Slice the onions thinly and keep the spices ready nearby. - saute · ~11 min
Brown the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, black peppercorns, and cinnamon; cook until fragrant (30 seconds).3.Add the sliced onion and cook until deep golden, stirring often (8-10 minutes).TIPKeep the heat medium so the onions brown evenly without turning bitter. - saute · ~9 min
Cook the ginger-garlic paste and mutton.
1.Add ginger-garlic paste and cook until the raw smell goes away (1 minute).2.Add the mutton and stir well to coat it with the onion mixture.3.Cook on medium-high heat until the pieces lose their raw color and start to brown lightly (6-8 minutes). - mix · ~5 min
Add yogurt and ground spices.
1.Lower the heat and add the whisked yogurt little by little, stirring continuously.2.Add coriander powder, red chili powder, turmeric powder, garam masala, and salt.3.Mix well and cook until the masala looks glossy and starts leaving a little ghee at the edges (4-5 minutes).TIPAdding yogurt on low heat while stirring helps keep the gravy smooth. - simmer · ~45 min
Slow-cook the korma until tender.
Pour in the hot water and bring the curry to a gentle simmer. Cover and cook on low heat for 40-45 minutes, stirring a few times, until the mutton is tender and the gravy turns thick and rich.
- garnish
Garnish with cilantro.
- serve
Serve the Rajasthani Mutton Korma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mutton very dry before it hits the pan so it browns instead of steaming.
- 2Take the onions to a deep golden stage, not just soft; this is what gives the korma its color and sweetness.
- 3Add the whisked yogurt in batches over low heat and keep stirring to prevent splitting.
- 4If the masala starts sticking before the meat is tender, splash in a little hot water rather than cold.
- 5Bone-in pieces give the gravy more body, and the meat is done when it yields easily to a fork.
- 6Let the korma rest 10-15 minutes after cooking so the ghee settles and the spice flavor rounds out.
- 7This curry tastes even better the next day; reheat gently on low heat so the yogurt gravy stays smooth.
Adapt it for your goals.
Spicier
Increase the red chili powder slightly or add a few crushed black peppercorns for a hotter, more robust Rajasthani-style finish.
pressure cookerPressure-cooker
Use a pressure cooker to shorten the simmering time while still getting tender mutton and a well-developed gravy.
bonelessBoneless
Use boneless mutton for easier serving, though the gravy will be a bit lighter than with bone-in pieces.
low oilLow-oil
Reduce the ghee slightly and cook the onions more slowly; good for a lighter version while keeping the same spice profile.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton and yogurt make this curry satisfying and rich in protein, helping it serve as a hearty centerpiece meal.
Digestive Spice Base
Ginger, garlic, black pepper, cloves, and cardamom add aroma while also contributing traditional digestive support in a rich curry.
Naturally Low in Added Sugar
The dish gets its balance from browned onions, spices, and yogurt rather than sweeteners or sugary sauces.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Add whisked yogurt gradually over low heat and stir constantly.
