If you are looking for a royal and flavorful mutton recipe, then Mutton Korma is the perfect choice. This classic Mughlai dish is known for its creamy texture, aromatic spices, and tender mutton pieces. At NonVeg Adda, we bring you this authentic mutton korma recipe that is perfect for special occasions or a luxurious weekend meal.
Ingredients Required
To prepare this delicious mutton korma, you will need:
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500 grams mutton (bone-in preferred)
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2 large onions (sliced)
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1 cup thick curd (yogurt)
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2 tbsp ginger-garlic paste
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3 tbsp oil or ghee
For Korma Paste:
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10–12 cashews (soaked)
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2 tbsp melon seeds (optional)
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2 tbsp water (for grinding)
Whole Spices:
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1 bay leaf
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1 cinnamon stick
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3-4 cloves
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2 green cardamoms
Powdered Spices:
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1 tsp turmeric powder
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1.5 tsp red chili powder
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1 tsp coriander powder
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½ tsp cumin powder
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1 tsp garam masala
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Salt to taste
Garnish:
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Fresh coriander leaves
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1 tbsp fresh cream (optional)
Step-by-Step Cooking Process
Step 1: Prepare Onion Paste
Heat oil in a pan and fry sliced onions until golden brown. Let them cool and grind into a smooth paste. This step gives the mutton korma its rich base and slightly sweet flavor.
Step 2: Make Cashew Paste
Grind soaked cashews and melon seeds with a little water to form a smooth paste. This adds creaminess and thickness to the korma gravy.
Step 3: Heat Oil & Whole Spices
In a heavy-bottom pan or pressure cooker, heat oil or ghee. Add bay leaf, cinnamon, cloves, and cardamoms. Let them release their aroma, forming the base of this authentic mutton korma recipe.
Step 4: Cook Mutton
Add the mutton pieces and cook on medium flame for 8-10 minutes until slightly browned. This helps lock in juices and enhances the flavor of the mutton curry.
Step 5: Add Ginger-Garlic & Onion Paste
Add ginger-garlic paste and sauté until the raw smell disappears. Then add the prepared onion paste and cook for 5–7 minutes until oil starts separating.
Step 6: Add Yogurt & Spices
Lower the flame and add whisked yogurt slowly while stirring continuously to prevent curdling. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook until Spice thickens.
Step 7: Add Cashew Paste
Now add the cashew paste and mix thoroughly. This gives the mutton korma gravy its signature creamy and rich texture.
Step 8: Cook Until Tender
Add about 1 cup of water, cover, and cook until the mutton becomes soft and tender. You can pressure cook for 3-4 whistles or slow cook for 30-40 minutes for best results.
Step 9: Final Touch
Once the mutton is cooked, add garam masala and a spoon of fresh cream for extra richness. Simmer for 5 minutes and garnish with fresh coriander leaves.
Serving Suggestions
Serve this rich and creamy mutton korma with:
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Butter naan
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Tandoori roti
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Jeera rice
At NonVeg Adda, we recommend pairing it with naan for a complete Mughlai experience.
