Rajasthani Mutton Korma
Tender mutton pieces simmered in a fiery, yogurt-based gravy infused with whole spices and a unique smoky flavor. This royal Rajasthani dish is a true feast, perfect for special occasions and rich in robust flavors.
For 4 servings
7 steps. 80 minutes total.
- 1
Step 1
- a.Prepare the Fried Onions (Birista)
- b.Heat 1/2 cup of ghee in a heavy-bottomed pan (kadai) over medium heat.
- c.Add the thinly sliced onions and fry for 15-20 minutes, stirring frequently, until they are uniformly golden brown and crisp.
- d.Using a slotted spoon, remove the onions and spread them on a plate lined with paper towels to cool and crisp up. Reserve the ghee in the pan.
- e.Once cooled, crush half of the fried onions with your hands into coarse pieces.
- 2
Step 2
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt.
- c.Add the crushed fried onions to the bowl.
- d.Mix thoroughly to ensure the mutton is evenly coated with the marinade. Set aside to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 3
Step 3
- a.Sauté Spices and Sear Mutton
- b.Reheat the reserved ghee in the same pan over medium-high heat.
- c.Add the whole spices: bay leaves, cinnamon stick, black and green cardamoms, cloves, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- d.Carefully add the marinated mutton to the pan. Cook on high heat for 10-12 minutes, stirring often, until the mutton is well-seared on all sides and the masala begins to release ghee from the sides.
- 4
Step 4
- a.Slow Cook the Korma
- b.Pour in 2 cups of hot water and bring the mixture to a rolling boil.
- c.Reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it simmer for 60-70 minutes.
- d.Stir every 15-20 minutes to prevent the bottom from scorching. Cook until the mutton is exceptionally tender and almost falling off the bone.
- 5
Step 5
- a.Finish the Gravy
- b.Once the mutton is tender, take the remaining half of the fried onions and crush them into a coarse powder.
- c.Add the crushed onions and the garam masala powder to the curry.
- d.Stir well to combine and cook, uncovered, for another 5-7 minutes to allow the gravy to thicken to your desired consistency.
- 6
Step 6
- a.Infuse with Smoke (Dhungar Method - Optional)
- b.To impart a traditional smoky flavor, place a small, heatproof steel bowl in the center of the korma.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal into the steel bowl.
- e.Pour 1 tsp of ghee over the hot charcoal. As it starts to smoke profusely, immediately cover the pan with a tight lid.
- f.Let the smoke infuse into the curry for 5-7 minutes.
- 7
Step 7
- a.Garnish and Serve
- b.Carefully remove the lid, allowing the smoke to escape away from you. Remove the bowl with the charcoal.
- c.Garnish the Rajasthani Mutton Korma with freshly chopped coriander leaves.
- d.Serve hot with traditional breads like bajra roti, naan, or with steamed basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton with bones as they add immense richness and depth to the gravy.
- 2Ensure the onions are fried to a deep, even golden brown. Burnt onions will make the korma bitter.
- 3Use full-fat, room-temperature yogurt and whisk it well to prevent it from splitting when added to the heat.
- 4The dhungar (smoking) method is optional but highly recommended for the authentic, smoky flavor that defines this dish.
- 5Be patient with the slow-cooking process; it is the key to achieving melt-in-the-mouth tender mutton.
- 6Adjust the red chili powder to your preferred spice level. Mathania chilies are traditionally used in Rajasthani cuisine for their vibrant color and moderate heat.
- 7You can make a paste of the fried onions with a little water for a smoother, more homogenous gravy.
Adapt it for your goals.
Vegetarian
Replace mutton with 400g paneer and 2 cups of mixed vegetables like potatoes, carrots, and peas. Sauté the vegetables first, then add the paneer towards the end of cooking to prevent it from becoming tough. Reduce the overall cooking time.
ChickenChicken
Use 750g of bone-in chicken instead of mutton. Reduce the slow-cooking time in Step 4 to about 30-40 minutes, or until the chicken is fully cooked and tender.
Creamier KormaCreamier Korma
For a richer, less fiery version, add a paste of 10-12 soaked and blanched almonds or cashews. Grind them with the fried onions and add this paste at Step 5 to thicken the gravy.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Source of Iron
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Immunity Boosting Spices
The blend of spices like turmeric, cloves, and cinnamon contains antioxidants and anti-inflammatory compounds that can help support a healthy immune system.
Frequently asked questions
A typical serving of approximately 320g contains around 550-650 calories. The calorie count can vary based on the fat content of the mutton and the amount of ghee used.