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MUTTON KORMA

Prep Time 20 mins
Cook Time 100 mins
Total Time 2 hrs
Cuisine:
Difficulty: Intermediate
Servings: 6
Description

Few things bring the warmth and comfort of home to life quite like a deeply satisfying meal, and my Mutton Korma is truly at the heart of that feeling. I've poured so much love into perfecting this recipe simply, from slowly caramelizing the onions to letting those aromatic spices infuse every tender piece of mutton. The result? A creamy, rich, and utterly soul-satisfying gravy that’s perfect for scooping up with fluffy rice or tearing off pieces of warm naan. I always love to create this for dinner or dawat as it’s easy to prepare yet capture the essence of wonderful Mutton Korma.

Ingredients
    For The Korma:
  • 1 kg mutton/lamb
  • 3 medium onions
  • 1/2 cup ghee
  • 1 cup yogurt
  • 2 pieces bay leaf
  • 7 cloves
  • 1 tsp cumin seeds
  • 4 green cardamom pods
  • 1 tbsp salt (or to taste)
  • 1 tbsp red chili powder
  • 2 tbsp coriander powder
  • 2 tbsp ginger garlic paste
  • 1 cup water
  • 12 blanched almonds
    • For the Paste:
  • 2 inch cinnamon stick
  • 1 mace leaf
  • 2 black cardamoms
  • 6 green cardamom pods
  • 1/2 nutmeg
  • 1/4 cup coconut flakes
  • 1/2 cup fried onions
Instructions
    Prepare the Onions:
  1. 1
  2. 2
    - Peel the onions and cut them in half. Slice them as thinly and evenly as possible.
  3. 3
    - Heat ghee in a pan. Add sliced onions and fry on high heat for the first 10 minutes, stirring continuously.
  4. 4
    - When the onions become translucent, reduce the heat to low and keep stirring.
  5. 5
    - Once the onions turn light golden brown, turn off the heat and continue stirring until you achieve the desired color.
  6. 6
    - Remove the onions from the oil and place them on a paper towel to cool. They will become crunchy as they cool.
    7. Cook the Mutton:
  7. 7
  8. 8
    - In the same pan, turn off the flame and add yogurt, cloves, green cardamom pods, cumin seeds, bay leaves, salt, coriander powder, and red chili powder. Add freshly crushed ginger garlic and mix well.
  9. 9
    - Add the mutton pieces and turn on the flame. Fry on high to medium heat for 5 minutes.
  10. 10
    - Add the water, mix well, cover, and cook on low flame for about 45-60 minutes, or until the meat is almost tender.
    11. Make the Spice Paste:
  11. 11
  12. 12
    - In a grinder, combine the cinnamon stick, mace, black cardamoms, green cardamom pods, nutmeg, and coconut flakes. Grind into a powder.
  13. 13
    - Add the fried onions to the grinder and grind again to form a fine paste.
    14. Finish the Korma:
  14. 14
  15. 15
    - Add the ground spice paste to the korma along with the blanched almonds. Continue cooking for about 10 more minutes or until the gravy reaches your preferred consistency.
  16. 16
    - Turn off the heat and, if desired, discard any excess ghee on top before serving.
  17. 17
    - Enjoy the mutton korma with rice or naan.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1384.03kcal
% Daily Value *
Total Fat 140.18g216%
Saturated Fat 73.57g368%
Cholesterol 177.37mg60%
Sodium 819.22mg35%
Potassium 482.98mg14%
Total Carbohydrate 18.37g7%
Dietary Fiber 4.21g17%
Sugars 4.75g
Protein 14.64g30%
Vitamin A 175.37 mcg
Vitamin C 6.76 mg
Calcium 151.1 mg
Iron 2.65 mg
Vitamin D 0.04 mcg
Vitamin E 1.7 mg
Vitamin K 3.78 mcg
Thiamin 0.17 mg
Riboflavin 0.32 mg
Niacin 3.5 mg
Vitamin B6 0.37 mg
Folate 19.58 mcg
Vitamin B12 1.91 mcg
Phosphorus 221.14 mg
Magnesium 47.42 mg
Zinc 2.58 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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