Authentic Mutton Korma Recipe

by Aleezay Khan

Are you craving a rich and aromatic pleasure? Discover Mutton Korma, a creamy, spice-infused dish featuring tender mutton, bathed in lush, flavor-packed gravy.

Ingredients used in mutton korma recipe

To cook mutton korma, following ingredients are used:

1. Mutton/Lamb – 1 kg, cut into pieces
2. Yogurt – 1 cup, whisked
3. Onions – 2 large, thinly sliced
4. Ginger-Garlic Paste – 2 tablespoons
5. Cooking Oil – 1/2 cup
6. Almonds – 1/4 cup, blanched and ground
7. Green Cardamom – 6 pods
8. Cloves – 4
9. Cinnamon Stick – 1 inch
10. Bay Leaves – 2
11. Cumin Seeds – 1 teaspoon
12. Coriander Powder – 1 tablespoon
13. Red Chili Powder – 1 teaspoon (adjust to taste)
14. Turmeric Powder – 1/2 teaspoon
15. Garam Masala Powder – 1 teaspoon
16. Salt – to taste
17. Fresh Coriander – for garnish, chopped
18. Fresh Ginger – 1 inch piece, julienned, for garnish
19. Water – as required.

Cooking Tools required for mutton korma recipe

These are the cooking tools required to prepare mutton korma:

1. Large Heavy-Bottomed Pot or Dutch Oven: Ideal for slow cooking the mutton to perfection.
2. Frying Pan: For frying the onions to a golden brown.
3. Blender or Food Processor: To grind the almonds and blend ingredients for the gravy.
4. Mixing Bowl: To whisk and marinate the mutton in yogurt and spices.
5. Wooden Spoon or Spatula: For stirring the ingredients and ensuring even cooking.
6. Measuring Cups and Spoons: For accurately measuring spices, oil, and other ingredients.
7. Kitchen Knife and Chopping Board: For chopping onions, ginger, and other fresh ingredients.
8. Strainer or Colander: Optionally used for draining fried onions or washing mutton.

How to make mutton korma recipe: Step by step process;

Here’s a step-by-step guide to make an authentic Mutton Korma recipe:

1. Preparation of Ingredients: Slice the onions thinly. Blanch and grind the almonds into a paste. Marinate the mutton pieces in whisked yogurt, ginger-garlic paste, and a pinch of salt for at least an hour.
2. Fry the Onions: Heat oil in the frying pan. Fry the sliced onions until they are golden brown. Then, remove them from the oil and set aside.
3. Cook the Mutton: In the same oil, add green cardamom, cloves, cinnamon, bay leaves, and cumin seeds. Once they splutter, add the marinated mutton. Cook on high heat for 5-7 minutes.
4. Add Spices: Lower the heat and add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
5. Simmer the Mutton: Add enough water to cover the mutton. Cover the pot and let it simmer on low heat until the mutton is tender, which may take about 1-1.5 hours.
6. Add Almond Paste and Fried Onions: Once the mutton is tender, add the almond paste and half of the fried onions. Cook for another 10-15 minutes, allowing the flavors to blend.
7. Final Touches: Add garam masala powder and adjust the salt if necessary. Garnish with the remaining fried onions, fresh coriander, and julienned ginger.
8. Rest and Serve: Let the Korma rest for a few minutes before serving. Serve hot with naan, roti, or rice.

Expert Tip

Serving Tips

Mutton Korma pairs wonderfully with a variety of side dishes:

1. Basmati Rice: The fragrant, long-grain rice complements the rich flavors of the Korma perfectly.
2. Naan Bread: Soft and fluffy, naan is ideal for scooping up the creamy gravy.
3. Raita: A yogurt-based condiment with cucumber or boondi, raita provides a refreshing contrast to the richness of the Korma.
4. Vegetable Biryani: A flavorful, spiced rice dish with mixed vegetables can add variety and balance to the meal.
5. Salad: A simple salad with fresh greens and a light dressing can offer a crisp, refreshing side to the hearty Korma.

Check more mutton/lamb recipes

Bhindi Gosht recipe
Karela Gosht recipe
Shaljam Gosht recipe
Mutton Malai Handi recipe
Kabab Tikki recipe

Storage Instructions

Here is the method to store and reheat this recipe for further enjoyment:

To Store:

After the Mutton Korma has cooled down to room temperature, transfer it into an airtight container. Refrigerate for up to 3-4 days or freeze for up to 1 month for longer storage.

To Heat:

When ready to eat, thaw overnight in the refrigerator if frozen. Reheat gently on the stove over low heat, adding a little water or broth if the gravy has thickened too much. Stir occasionally until thoroughly warmed.

Conclusion

And there you have it – a delicious Mutton Korma that’s sure to impress! Whether you’re hosting a dinner party or just spicing up your weekday meals, this recipe brings the rich flavors of Pakistani cuisine right to your table. Enjoy the hearty warmth of this classic dish, and remember, the key to a great Korma is patience and love in the cooking process.

Unlock the flavors of my delicious Mutton Korma recipe today – let’s spice up your mealtime adventure, and do not forget to share your cooking experience with me.

Frequently asked questions

What parts of mutton are best for korma?

You can use a mix of chops, shanks, and other pieces for making Mutton Korma​.

How can I enhance the flavor of Mutton Korma?

Use ghee instead of oil to accentuate the flavor of this dish.

How can I prepare a vegetarian version of Mutton Korma?

Green jackfruit is the best option for a vegetarian version. Cauliflower or soya chunks can also be used​.

Can I skip cashew-almond paste from the recipe?

Yes, you can skip it, but the paste provides creaminess and nutty flavor to the dish​.

Authentic Mutton Korma Recipe

Indulge in the rich and aromatic delight of Mutton Korma, a classic Pakistani dish featuring tender mutton in a creamy, flavorful gravy. Experience the perfect harmony of spices, yogurt, and onions, creating a visual and culinary masterpiece.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• Mutton - 1 kg cut into pieces
• Yogurt - 1 cup whisked
• Onions - 2 large thinly sliced
• Ginger-Garlic Paste - 2 tablespoons
• Cooking Oil - 1/2 cup
• Almonds - 1/4 cup blanched and ground
• Green Cardamom - 6 pods
• Cloves - 4
• Cinnamon Stick - 1 inch
• Bay Leaves - 2
• Cumin Seeds - 1 teaspoon
• Coriander Powder - 1 tablespoon
• Red Chili Powder - 1 teaspoon adjust to taste
• Turmeric Powder - 1/2 teaspoon
• Garam Masala Powder - 1 teaspoon
• Salt - to taste
• Fresh Coriander - for garnish chopped
• Fresh Ginger - 1 inch piece julienned, for garnish
• Water - as required

Instructions

 

• Preparation of Ingredients: Slice the onions thinly. Blanch and grind the almonds into a paste. Marinate the mutton pieces in whisked yogurt, ginger-garlic paste, and a pinch of salt for at least an hour.
• Fry the Onions: Heat oil in the frying pan. Fry the sliced onions until they are golden brown. Then, remove them from the oil and set aside.
• Cook the Mutton: In the same oil, add green cardamom, cloves, cinnamon, bay leaves, and cumin seeds. Once they splutter, add the marinated mutton. Cook on high heat for 5-7 minutes.
• Add Spices: Lower the heat and add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
• Simmer the Mutton: Add enough water to cover the mutton. Cover the pot and let it simmer on low heat until the mutton is tender, which may take about 1-1.5 hours.
• Add Almond Paste and Fried Onions: Once the mutton is tender, add the almond paste and half of the fried onions. Cook for another 10-15 minutes, allowing the flavors to blend.
• Final Touches: Add garam masala powder and adjust the salt if necessary. Garnish with the remaining fried onions, fresh coriander, and julienned ginger.
• Rest and Serve: Let the Korma rest for a few minutes before serving. Serve hot with naan, roti, or rice.

Notes

Before adding mutton to the gravy, sear it briefly in a separate pan until it develops a light golden crust. This technique, known as Maillard reaction, deepens the flavor profile of the meat, adding a subtle richness and complexity to your Korma that you can't achieve through boiling alone.

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.

Aleezay Khan

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.